As the main food provider in our family, we eat vegetarian dishes more frequently than meat dishes in winter. Why? Mainly because my husband and I are nearly middle-aged and facing the pressure of "three highs", we pay special attention to three meals a day. Recently, it has reached the coldest period in March 9, with dry climate and low air pressure, so I have basically stopped cooking meat dishes recently. I cook two or three vegetarian dishes every day, which are delicious and can provide a steady stream of nutritional value to my body. I feel very good. So I also hope that my friends, especially older friends, don't always eat big fish and meat in winter. These seven home-cooked vegetarian dishes are delicious and inexpensive, so you can skip the meat! It's the end of the year again, and oil is scraped in thin belly. These 7 home-cooked vegetarian dishes are light and low in fat, but full of flavor! Now I will share these seven dishes with you. Friends who like it can follow the recipe, give their families a delicious meal and give their loved ones a care.
Seven vegetarian dishes
Fried dried cabbage
Ingredients: 1 Chinese cabbage, 6 slices of fragrant dried peppers, 3 dried peppers, half garlic, a little salt, 1 tablespoon soy sauce, 1 tablespoon oyster sauce.
Practice: 1. Wash the Chinese cabbage, take it out and drain it, cut it into small pieces and cut it into diamond-shaped pieces.
2. Dried Chili section, peeled garlic and cut into garlic slices, hot oil in the pot, fried garlic slices and Chili sections.
3. Stir-fry the dried coriander for a while, and then add the prepared cabbage segments.
4. Stir-fry until the cabbage changes color, add a little salt, 1 tbsp soy sauce, and then add 1 tbsp oyster sauce and stir-fry until the cabbage breaks.
Fried cauliflower
Ingredients: cauliflower 1, egg 1, a small amount of flour, half a spoon of salt, pepper 1 spoon.
Practice: 1, cauliflower 1 Break cauliflower into small flowers, soak them in clear water, blanch them in a water pot, and take them out to control the water.
2. Beat the eggs, add a little flour and water, stir well, add salt and pepper, and stir until fine without particles.
3, cauliflower wrapped in batter, hot oil in the pot, when 60% is hot, the wrapped Flammulina velutipes is slowly fried.
4, fry until golden, remove the oil control, and squeeze the ketchup.
Stir-fried konjac with Chili
Ingredients: konjac 1, green pepper 1, millet pepper 2, garlic 3, ginger 1, bean paste 1 spoon, soy sauce.
Practice: 1. Wash konjac and cut into thin slices. Boil the water in the pot, put the konjac slices in blanching water for 5 minutes and take them out.
2. Wash and seed the green pepper, cut it into small pieces, cut the millet pepper into sections, and mince the ginger and garlic.
3, put the right amount of oil in the pot, add millet pepper, garlic Jiang Mo and stir-fry until fragrant, add a spoonful of watercress and stir-fry red oil.
4. Pour in the konjac and stir fry for about 3 minutes. Add green pepper pieces and stir well, then add a little soy sauce.
5. Stir-fry the green pepper and you can get out of the pot. Spicy and chewy, the taste is smooth and tender.
Scrambled eggs with Pleurotus eryngii
Ingredients: 2 eggs, Pleurotus eryngii 1 egg, 2 shallots, salt and soy sauce.
Practice: 1. First, wash Pleurotus eryngii, cut it into small squares, blanch it with boiling water and take it out.
2. Add a little salt to the eggs and break them up. Wash the shallots and cut the shallots into sections. Heat oil in a pan, add eggs and stir fry.
3. Leave the bottom oil in the pot, add the chopped green onion and stir fry, and add the boiled Pleurotus eryngii and stir fry evenly.
4. Add 1 tablespoon soy sauce and stir-fry until the water content of Pleurotus eryngii is dry. Pour in the broken eggs and stir-fry evenly before serving.
Fried eggs with leek and Flammulina velutipes
Ingredients: leek 1 a teaspoon, Flammulina velutipes 1 a teaspoon, 2 eggs, 4 garlic, ginger 1 slice, soy sauce 1 tablespoon, and half a spoonful of salt.
Practice: 1, wash leek and cut into sections, remove the roots of Flammulina velutipes, wash and tear into strips, beat eggs evenly, and cut ginger and garlic into powder.
2. Wash Flammulina velutipes, blanch in boiling water for 2 minutes, remove and drain.
3. Pour the right amount of oil into the pot, heat it to about 60%, pour the broken egg liquid, and stir fry quickly into pieces.
4. Pour a little oil into the pot, add ginger and garlic and stir fry, add Flammulina velutipes and stir fry for a while, and add leeks and stir fry.
5. Stir the leek a few times, add 1 tablespoon of soy sauce, half a spoonful of salt to taste, and finally add the fried egg liquid and stir well.
Fried carrots with broccoli
Ingredients: broccoli 1, carrot 1, salt, soy sauce, oyster sauce.
Practice: 1, broccoli is washed and broken into small pieces, soaked in light salt water for 20 minutes, and then washed.
2. Boil water in the pot, pour in broccoli, cook until cooked, cut carrots into rolling blades, and cook in the pot.
3. Cut the onion into small pieces, add a proper amount of vegetable oil to the pot, heat it, and put the onion in the pot for frying.
4. Next, add broccoli and carrots to stir fry, add appropriate amount of salt, stir fry with a spoonful of soy sauce and oyster sauce, and add a little water starch to stir fry for 2 minutes.
Vegetarian cauliflower
Ingredients: half cauliflower, tomato 1 piece, pepper 1 piece, a little salt, chicken essence, soy sauce.
Practice: 1, the cauliflower is broken into small flowers, soaked in salt water for a while, then rinsed with clear water, and the tomato is peeled and cut into large pieces.
2. Chop 1 section of green onion, cut three garlic into powder, wash the pepper, cut it in the middle, remove the pepper seeds and cut it into small pieces.
3. Boil a proper amount of water in the pot. After the water is boiled, add a little salt, blanch the cauliflower and take it out for 2 minutes.
4. Add the right amount of oil to the wok. When the oil is hot, add onion and garlic and saute until fragrant. Add tomato pieces and pepper pieces and stir-fry until the tomato has soup.
5. Add the cooked cauliflower, stir-fry tomato juice evenly on the cauliflower, add a little salt, chicken essence and soy sauce to taste, and stir-fry for about 2 minutes.