Process: 1 Slice taro and Pleurotus ostreatus into greasy strips for storage.
2. Shred potatoes and carrots, remove them and drain them.
3. Put the four kinds of food into the pot and stir-fry until tender. Add oyster sauce and thirteen spices and stir-fry evenly, and then take it out of the pot.
4. Put the fried food into the bean curd skin, encapsulate it into a rectangle, put the edge with the batter, and put it into the pot to be greasy.
Second, the sauce tofu raw materials: bean products, green pepper cassava starch, vegetarian oyster sauce, soy sauce, rice vinegar, salt, tomato sauce.
Process: 1, bean products are cleaned and cut into small pieces, and green peppers are cut into small pieces.
2. Add cooking oil to the pot and fry the bean products until they are orange on both sides.
3. Add 3 tablespoons of cold water to the bowl, mix cassava starch, vegetarian oyster sauce, soy sauce, rice vinegar, salt and tomato sauce and weigh.
4, add red and green peppers to stir-fry the aroma, and finally pour the sauce into the stir-fry evenly. When the sauce is sticky, you can eat very well and have a good appetite! !
Third, the raw materials of rural home cooking: broccoli, black fungus, sweet beans, lotus root, green pepper, vegetarian oyster sauce, salt.
Process: 1, bring water to a boil, add a small amount of oil and salt after boiling, soak duck gizzards, broccoli, black fungus and sweet beans in water, and drain after 30 seconds.
2. Clean the pan and boil the oil. Put all the food into the pan and stir fry quickly. Add vegetarian oyster sauce and salt seasoning.
3, just put the plate out of the pot.
Fourth, ginger slices and small vegetables Raw materials: small vegetables, ginger slices, salt and cooking oil.
Process: 1, boil oil, add ginger slices and stir-fry until tender.
2. Add small vegetables and stir fry quickly, adding a little water.
3. Add a proper amount of salt seasoning
4, stir-fry evenly, just put it out of the pot.
5. Raw materials for boiling Chinese cabbage with chestnuts: chestnuts 1 50g, one Chinese cabbage, ginger slices 1 block, proper vegetarian soup, a small amount of edible salt, a small amount of black pepper, camellia oil1spoon.
Practice: 1. Wash and slice Chinese cabbage, cut a small piece of chestnut kernel, peel and slice ginger slices;
2. Add oil to the cold pot and add ginger slices to saute;
3. Add vegetarian soup and a small amount of black pepper;
4. Add chestnut kernels and cook for 10 minute;
5. Add cabbage and boil;
6. Add a small amount of edible salt seasoning to serve.
6. Stewed gluten of Chinese cabbage Raw materials: Chinese cabbage, water gluten, ginger, medlar, spiced powder, edible oil, salt and vegetable powder.
Practice: 1. Wash and slice Chinese cabbage, cut water gluten into strips, and chop ginger for reservation;
2. Add oil to the pot, boil it, pour ginger and saute;
3. Add the cabbage and stir fry;
4. Add spiced powder and stir-fry evenly;
5. Add water gluten and pour a small amount of water along the side of the pot to stew;
6. Put salt and vegetable and fruit powder seasoning, and the water gluten can be turned off when it is tasted;
7. sprinkle with medlar to decorate.
Seven, hot and sour cabbage vermicelli? Raw materials: oil lettuce 1 tree, sweet potato vermicelli, salt, vegetarian oyster sauce 1 spoon, 2 tablespoons soy sauce, 2-3 tablespoons old vinegar, millet spicy 1 piece, and ginger foam.
Practice: 1. Soak sweet potato vermicelli in advance, cut oil wheat vegetables into strips, and chop millet pepper;
2. Add oil to the cold pot and stir-fry the tender ginger foam;
3. Pour in the cabbage and stir-fry the millet until soft;
4. Pour in sweet potato vermicelli and stir fry for 2 minutes;
5. When pouring the water that has not passed through the Chinese cabbage and sweet potato vermicelli, add all seasoning covers and cover for stewing for 10 minute;