Vegetarian stir-fry recipes
Vegetarian stir-fry recipes, fragrant dishes as if close at hand, how to eat outside the home taste, drilling into the nose of the smell of the people's fingers, even if it is a cooking novice can also be successful at once, the following is the sharing of vegetarian stir-fry recipes, welcome to read and share!
Vegetarian stir-fry recipe 1Yam four-color stir-fry
Required materials: 250 grams of yam, celery 1 handful of fungus, carrots 1 section, oil and salt, ginger 1 slice, 2 cloves of garlic, 1 teaspoon of chicken broth, water starch in moderation
Practice steps:
1, prepare the required materials, put the fungus in warm water in advance to soak for 1-2 hours, soak the fungus, yam and carrots peeled, washed, celery choose to remove the leaves and roots, washed.
2, the fungus choose to remove the root, tear into small pieces, celery oblique knife cut into segments, carrots cut into rhombic slices, yam cut into rhombic slices, put in water, add a few drops of vinegar, so that the slices of yam will not oxidize and become black.
3, pot with water to boil, add a little salt, down into the celery segment, carrot slice, yam slice blanching, blanching to celery color dark, will be the vegetables together with the fish out, add salt blanching in the water, you can make the color of the vegetables more emerald green.
4, put in cold water cast cool, fish out and drain the water, so you can keep the texture of the vegetables crisp, if you do not pass the cool water, the color of the vegetables will turn yellow, the taste is not crisp.
5, the pan oil hot, into the ginger and garlic slices burst incense, then into the fungus stir fry 1-2 minutes.
6, into the celery, yam and carrot slices, add the right amount of salt and chicken, stir fry evenly over high heat, drizzle a little water starch thickening, stir fry evenly over high heat, turn off the fire, and then served on a plate.
Shiitake Mushroom Roasted Bean Curd
Ingredients needed: Shiitake Mushroom (Fresh) 400g, Bean Curd 200g, 2 bell peppers, oil and salt moderately, 1 section of green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, water cornstarch moderately,
Methods:
Practical Steps:
1, first of all, the dry rotisserie bamboo in the basin, add warm water, water temperature is too high rotisserie bamboo become too soft affect the toughness, the amount of water to be no more than rotisserie bamboo more, but also add a little bit of salt, so that the soaking time is short, the water with salt can accelerate the rotisserie bamboo to absorb water, faster soak open. Bean curd is very light, put on the water after bean curd will float in the water above, in order to prevent bean curd from floating up, you can press a plate on top of the bean curd, so that all the bean curd will not be in the water, so that the bean curd will be soaked uniformly, soft and hard, bean curd in the water after the completion of the immersion, to determine whether it is good to soak based on the hand pinch the bamboo to see if there is no hard heart, if there is proof of the immersion of the insufficient, the need to be put into the lukewarm water The first thing you need to do is to put it in warm water and continue to soak it.
2, cut off the root of the mushrooms, cast clean, clean pepper.
3, cut the mushrooms into thick and thin slices.
4, the soaked good bamboo skew knife cut into sections, pointed pepper to remove the tip of the seeds, cut diamond-shaped slices.
5, pot with water to boil, down into the mushroom blanching, blanching mushrooms to soften, the mushrooms will be fished out of the drained water to be used, mushrooms within the folds of the umbrella cap is easy to hide impurities, blanching water can remove impurities and odors, can maintain the flavor of the mushrooms pure.
6, the pot of oil to heat, into the onion, ginger, garlic slices burst incense, then into the mushrooms stir fry 1-2 minutes.
7, into the bamboo stir fry evenly, add half a bowl of water, then drizzle oyster sauce and soy sauce, add a little salt, oyster sauce is more salty, salt should be less. Large fire to boil, turn small fire to burn the flavor.
8, burning bamboo soft, left a little soup, pour a small amount of water starch thickening, high heat heating until the soup becomes sticky, turn off the fire, sheng out of the plate can be.
Garlic Stir-Fry Dutch Beans
Required materials: 250 grams of Dutch beans, carrots, 1 section, oil and salt, 3 cloves of garlic, a little bit of chicken, 1 teaspoon of cornstarch
Steps to do this:
1, wash the Dutch beans and remove the tips on both sides. The first thing you need to do is to take off the tips and tendons on both sides so that the beans don't taste like crumbs.
2, carrots peeled and washed, cut into diamond-shaped slices, garlic minced, put the starch in a small bowl and add cold water and chicken essence, the general proportion of starch and water 1:5,
3, pot with water to boil, add a little salt, a few drops of oil, under the blanching of the Dutch beans, blanch the Dutch beans until the color becomes dark green, cooked, fish out, put in cold water cast cold, fishing drained water to be used. Ingredients-
300g of soybean sprouts
Ginger, red bell pepper
Oil, soy sauce, salt to taste
-Doing-
1, soybean sprouts picking a little bit, washed
2, red bell pepper slice strips, ginger chopped
3, pan Put oil, put ginger stir fry
4, put soybean sprouts and red pepper stir fry
5, put a little salt, soy sauce seasoning
Mixed vegetables stir fry
- Ingredients -
broccoli cauliflower
4. Pour a little oil into the pan, add carrots and stir-fry for about 1 minute until brown and soft
5. Add pinto beans and stir-fry for about half a minute until browned
6. Add Chinese cabbage and stir-fry until the cabbage is soft
7. Add red bell pepper and toss to mix well
8. Add the two kinds of vegetables that are blanched and cooked. Cauliflower
9, adjust the amount of fine salt, vegetable powder, pour the amount of water starch and stir fry can be
Lily stir fry
- Ingredients -
Lily, lotus root
Black fungus, colorful peppers
Salt, soy sauce, vegetarian oyster sauce
The first time I saw this, it was in the middle of the night, but I was not sure if it was the right time to go. Soy sauce, vegetarian oyster sauce
-Method-
1, soak the black fungus in advance
2, the lotus root into slices, colorful peppers cut into slices, fungus with the hands of the small torn, the lilies broken and washed
3, take a small bowl of salt, soy sauce and vegetarian oyster sauce blended into a sauce
4, frying pan oil, the lotus root slices stir-fried
4, the next lotus root, the lotus root, the lotus root, the oyster sauce and the oyster sauce. slices stir-fry
5, the next fungus and pepper pieces
6, lotus root will be cooked, pour in the lily
7, a little stir-fry and pour into the sauce
8, mix evenly out of the pot
Vegetarian fried recipes 3ground three fresh
Required materials: eggplant 3, potatoes, 2, bell peppers 2, oil and salt, 1 section of green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of soy sauce, 1 tablespoon of starch,
Practice Steps:
1, ready to prepare the required materials, potatoes peeled and washed, eggplants and bell peppers washed, eggplant is best to use the purple skin of the eggplants, the thin skin is more tender to eat eggplant is best to eat eggplant without the skin, eating eggplants with the skin helps to The first thing you need to do is to take a look at the color of the skin and the texture of the skin.
2, the eggplant cut off the tip, and then cut the eggplant into hobnail block, (hobnail block is the raw material rolled up and cut into blocks, cut the raw material into basically the same block), sprinkled with a little salt, mix well, marinate for 10 minutes, (marinated eggplant block will ooze out of the water, the eggplant color will not oxidize black, eggplant block frying will not absorb the oil, to make `di sanshuang is not oily, which is to do the ground sanshuang's little trick).
3, potatoes cut into hobnail blocks, put in water to wash off the surface starch, fished out and drained, so that the potatoes will not be discolored, will be seeded not the sharp peppers, and then cut the sharp peppers into hobnail blocks.
4, the starch in a small bowl add half a bowl of water, salt, stir well, then add soy sauce, stir well, mix into thickening with juice, (salt should be less, eggplant marinade, has added salt, do not salty)
5, the pot with oil and burned to 5 into the heat, the oil should be no more than the amount of ingredients, down into the potato block frying, during the period of frying with a frying spoon from time to time to stir, so that the color of potatoes frying color the same color, will be the same as the potato Fry until golden, fish out of the oil for use
6, raise the oil temperature to 6-7% heat, into the eggplant frying, frying eggplant oil temperature should be higher, during the period from time to time to stir, try to make the eggplant block frying evenly fried through. The edge of the eggplant block fried to slightly red, the eggplant fished out of the oil control to be used
7, the pepper in the oil over a little, immediately fished out of the oil control to be used
8, will be poured out of the pot of oil, leaving a little oil can be the onion and ginger can be stir-fried, under the chopped green onions, ginger stir-fried, under the fried potatoes, eggplants, peppers, stir-fry evenly
9, dripping into the adjusted sauce thickening, heating to high heat to thicken the soup, sprinkle in garlic, and then stir-fried. become viscous, sprinkle garlic, stir fry evenly, turn off the fire, out of the plate can be, a plate of rice on the ground three fresh is done.
Hand-torn cabbage
Materials needed: cabbage 1/2 / vegetable oil 3 tablespoons salt 2 grams garlic 4 cloves peppercorns 20 dry chili pepper 10 soy sauce soy sauce 1 tablespoon chicken broth 1 teaspoon vinegar a little bit
Methods step by step:
1. strong> Fungus Fried Cabbage
Required materials: cabbage 5 leaves, fungus 10 grams, oil and salt, 2 cloves of garlic, a little rice vinegar, 3 dried chili peppers, soy sauce 1 tablespoon
Practice steps:
1, the ingredients ready, the fungus ahead of time soaked well, cabbage clean
2, the cabbage leaves and cabbage gang cut with a knife
3, in the cabbage leaves and cabbage gang were sliced into slices, cabbage leaves and cabbage gangs open
4, the pot of oil hot, into the minced garlic, dried chili pepper section of a small fire stir fry incense
5, into the cabbage gang stir-fry evenly over high heat, in the next into the wood fungus and stir-fry, stir-frying to the cabbage to the raw,
6, add cabbage leaves, salt, 1 tablespoon soy sauce, a few drops of rice vinegar, quickly stir-fry evenly, turn off the heat, served on a plate can be