Corn meat 250g, 2 corn, 230g of water chestnut, 20g of mushrooms, 230g of carrots, 2 slices of ginger, salt

1, soften the mushrooms, remove the tips, wash, add a little ginger juice, shaoxing wine and mix well to marinade, set aside. 2, carrots and water chestnuts peeled, washed; carrot cut into small pieces of the roller blade, water chestnuts, and patted loosened, set aside. 3, the corn rinsed, cut into sections; peeled and cleaned with a little hot oil, put in a little stir fry. 4, put into the casserole, put in a little hot oil, stir fry, Corn rinse, cut into sections; corn peeled and washed, standby. 4, with a little hot oil burst incense ginger, into the mushroom slightly stir-fried, sheng up, into the casserole, into the amount of water boiling. Add corn, carrots, corn, horseshoes, and cook over medium-low heat until the ingredients are crispy and the soup is thick, then season with salt.

Fried veggie meatballs

White carrots and carrots rubbed shredded, parsley chopped, add soft tofu and flour, adjusted into the water live into a paste, do not too much Xi. Then add some salt and five spice powder. Mixed into balls, with a frying pan or pointed bottom pan (do not use a pan), put the oil (not too much, vegetarian pills do not absorb oil) heating immediately after the fire into a small fire, a few at a time into the frying, the first round will be sticky, and so on yellow with a wooden spatula to turn on the line.

Fried Vegetarian Mixed Vegetables

-Features: beautiful color, taste fragrant and slightly spicy - - Operation: fresh mushrooms, remove the stem, knife cut into 1/2 deep, with the hands of a little press into a fan shape. Mushrooms cut into plum blossom shape. Cut cucumber and carrot into 2 cm sections and peel the edges to make a butterfly shape. Peel tomatoes and cut into diamond-shaped slices. Peel the ginger and cut serrated slices. Break broccoli into small pieces. Cut corn shoots into pieces. Trim the hoof, bamboo shoots, and purple cabbage into balls.

All the main ingredients with open not blanch once.

Put a little oil in a pot, heat it, put in all the main ingredients, add chicken broth and seasonings, stir fry, thicken with water starch, drizzle with oil and cook - - Nutritional value: Mushroom - Mushroom seeds are rich in nutrients, most of them contain more than 30% protein, which is higher than that of vegetables and fruits in general.

Vegetarian Eight Treasures

Basic IngredientsCabbage heart Fresh bamboo shoots Broccoli Fresh mushrooms Carrots Shuihaifeng Silver Fungus Shuihaifeng Winter Mushrooms White Lotus Seeds

Recipe DirectionsCabbage heart, Fresh bamboo shoots, Broccoli, Fresh Mushrooms, Carrots Balls, Shuihaifeng Silver Fungus, Shuihaifeng Winter Mushrooms, White Lotus Seeds (hair) blanch and then fish out. Add salt, broth simmering to taste, decant the original sauce code in the dish, the original juice boiling thickening, dripping on the heart of vegetables that is.

Mushroom braised veggies

Materials: 1 small can of mushrooms, 4 tael of small tang choy (160 grams), 1/4 package of frozen fresh bean curd bamboo, a bunch of gluten (gluten), 1/2 eggplant, asparagus flowers, 2 slices of ginger, 1 piece of garlic. Seasoning: about 1/2 cup stock (or water), 1/3 teaspoon salt, 1 and 1/2 teaspoons sugar, 1 tablespoon oyster sauce, a little sesame oil and pepper.

How to make it:

(1) Wash and cut the baby tong choy. Slightly rinse the mushrooms and drain. Thaw fresh bean curd, absorb the water, cut into segments and set aside.

(2) Mop up the tendons until soft, rinse and dry. Wash eggplants with skin, cut into thick strips, soak in oil, drain oil, and set aside.

(3) Heat 2 tablespoons of oil and sauté ginger and garlic, add mushrooms and vegetables, stir fry, pour a little wine and seasoning, cook for a few minutes until the vegetables are slightly ripe.

(4) Put fresh bamboo shoots, eggplant strips and raw tendons into the above ingredients, cook until the ingredients are cooked, flavorful and juicy, add bamboo shoots and stir-fry them well, then serve on a plate and eat hot

The four treasures

Main ingredient: shiitake mushrooms, fresh mushrooms, bamboo shoots, shiitake fungus

Supplementary ingredient: cherry tomatoes

Seasoning: salt, cooking wine, Tian Tian Tian Xian Soy Sauce, Sugar, Sesame Oil, Magic Kitchen Broth, Olive Oil

Practice:

1. Add olive oil to the pot, pour in the mushrooms, add water, Magic Kitchen Broth, salt, and then pour in the bamboo shoots to cook for a few minutes;

2. Pour in the mushrooms, add water, soy sauce, sugar, and Tian Tian Tien Fresh, and then simmer with the lid on;

3. Add the bamboo fungus and tomatoes, thicken the sauce with the starch, and then drizzle the sesame oil on top to serve. out of the pot.

Tomato with three ears

Main ingredients:

Cloud ear, snow ear, yellow ear, tomato, amaranth.

How to do:

1, first of all, cloud ear, snow ear, yellow ear soaked soft, cut off the hard ear feet and then washed, tomato cut angle, amaranth rooted and washed.

2, the water will be soft boiled yellow ear, cloud ear and snow ear also slightly boiled with water.

3, with a little oil sautéed tomatoes, and then add the cloud ear, snow fungus, yellow ear with braised, and then add the amaranth with a few moments of cooking, seasoning is complete.

Self-created salad (taste very good yo!)

Apple and celery, how to see can not be linked to the two things, but unexpectedly, mixed in a piece is so good taste, always a grab.

Raw materials: apples, celery (preferably celery), cashews, whipped cream, salad dressing, lettuce, lemon half, salt.

Practice:

1. Peel and core the apples and cut them into 1.5-centimeter pieces, and remove the tendons from the celery and cut them into the same pieces.

2. Cashews slightly fried in oil, drained and patted.

3. Beat the salad dressing: beat the whipping cream in the same direction as you would an egg, add the salad dressing and salt in the same order, squeeze in the lemon juice and beat well.

4. Lettuce washed and spread on the bottom of the plate, apples, celery with salad dressing mix on the plate, sprinkled with crushed cashews that is.

Green tea mixed with tofu

Practice: a piece of tofu washed, an egg into a bowl with a little salt and stir well. Put a small amount of cooking oil in the pot to heat, add tofu with a spoon mashed, while frying until the water dries up, add green tea, eggs, salt, monosodium glutamate (MSG), while mixing and dripping with sesame oil, and then add green onions stir-fried until cooked to the pot for guests. This dish is tender and delicious, light and appetizing.

Several nutritional beauty porridge practices

1, banana porridge

Raw materials: three bananas, a little rock sugar, glutinous rice, water.

Practice: the glutinous rice amidst the ear to listen to clean, under the pot with water on the fire boil, add peeled and cut into small pieces of bananas, rock sugar boiled into porridge.

2, tofu skin porridge

Raw materials: tofu skin, round-grained rice, a little rock sugar.

Practice: first round-grained rice soaked and cleaned, put into the boiling into the pot over low heat and simmer, and then cut the tofu skin into small pieces, when the rice is rotten, and rock sugar together with the porridge and stirring, a little bit of cooking and the moment can be.

3, cucumber porridge

Raw materials: rice, fresh cucumber, salt and ginger

Practice: boiler with about ml of water, placed on the fire, under the rice ginger, martial arts fire boiled, switch to the fire and slowly cook until the rice is rotten into the slices of cucumber, and then cook until the soup is thick and seasoned with refined salt can be.

4, longan meat porridge

Raw materials: longan meat a little, round-grained rice.

Practice: Longan meat and round-grained rice with the right amount of water, the first martial arts fire boil, and then move the fire into the porridge.

Home made delicious seaweed tofu roll

Practice:

1) Drain the tofu (put the tofu in a dish and press a bowl of water on top for about 20-30 minutes).

2) Cut thick rectangular slices.

3) Cut seaweed (the kind of nori used to make sushi, you should find it in big supermarkets) into long strips with scissors, the width of this strip, a little shorter than the long side of the rectangular tofu slice, and the length is long enough to wrap the slice of tofu around.

4) Wrap the tofu sheet in seaweed.

5) Heat a little sesame oil in a wok over medium heat and place the seaweed-wrapped tofu slices in, browning the exposed edges on both sides.

6) Pour in 1-2 tbsp chicken broth, a few drops of soy sauce, and a little bit of sugar; the broth doesn't need to cover the tofu, so after frying for a bit, flip the tofu over so that the other side of the tofu is coated in the broth, and continue frying until the broth is reduced. Remove from the pan, transfer to a plate and sprinkle with cooked sesame seeds.

Note:

1) Some people often ask if the tofu is easy to break, I think it's better to use old tofu first, but I haven't tried young tofu, so I'm sure it's easy to break.

2) Personally, I feel that if you drain the water from the tofu and then fry it, you won't be able to get out of the water, and it will be better for frying, so when I fry the tofu now, I will drain it first.

3) frying, the fire a little less, do not have to worry about paste pot, and, in this case, when turning, do not have to be busy, can be calmly and slowly turn over, the tofu will not be easy to break.

4) Lastly, I used chicken broth, if not, I think, add some spare ribs, beef broth or anything else can be, really nothing soup, if you add a little with chicken sauce to make up for it ah.

Crispy cucumber

Practice: Wash the cucumber, carefully slice off the cucumber skin with a knife (the flesh of the cucumber can be used for soup), and then change it into a 2-cm square piece, put salt and sugar marinade for about 5 minutes, squeeze out the water. Seasoning: white vinegar, sugar, monosodium glutamate, sesame oil, red oil, mix well, mix into the melon skin, and then put into the refrigerator for about 5 minutes, take out to eat. This dish is sweet and sour flavor, crisp taste, and slightly cold, is a good dish with wine in the summer under the meal