The combination of vegetarian and vegetarian dishes can make the nutrition more balanced. Today, Xiaobian will share six healthy and nutritious vegetarian dishes for everyone, which is absolutely necessary for both the New Year's Eve and the Spring Festival.
Fried rapeseed with mushrooms
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Prepare ingredients: 300 grams of rapeseed, 300 grams of fresh mushrooms, a little chopped green onion, a little minced garlic, an appropriate amount of salt, an appropriate amount of soy sauce, an appropriate amount of water starch, and a little sesame oil.
Practice steps:
1, first soak the mushrooms in light salt water for a few minutes, then cut off the roots and cut them into small pieces for later use; Wash the rape and break off all the leaves for later use.
2. Add an appropriate amount of cooking oil to the pot. After the oil is hot, add chopped green onion and stir-fry, then add rape leaves and stir-fry with fire, add an appropriate amount of salt to taste, stir-fry the rape and put it neatly on the side of the plate.
3. Put the oil in the pan again. After the oil is hot, add chopped green onion and minced garlic and stir fry. Put the mushroom blocks in the pan and stir fry over high fire. Add a proper amount of salt, soy sauce and oyster sauce to taste. Stir fry the mushrooms until they are cut off, pour a little water starch into them, and add a little sesame oil to stir fry evenly.
4. Finally, put the fried mushrooms on the plate.
Soup and baby food
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Prepare ingredients: two baby dishes, one preserved egg, 50 grams of ham, a little flour, and the right amount of salt.
Practice steps:
1, break off all the leaves of the baby cabbage and wash them with clear water for later use; One preserved egg is peeled and cut into dices, and the ham is also cut into dices.
2, add a little cooking oil to the pot, add 5 grams of flour when the oil temperature is 40% hot, stir-fry the flour and add appropriate amount of boiling water.
3. Then add the chopped preserved eggs and ham, and cook for 3 minutes on high fire. After 3 minutes, add the baby leaves and add some salt to taste.
4. Cook the baby cabbage until it is broken.
Pleurotus eryngii with fish flavor
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Preparation of ingredients: 500g of Pleurotus eryngii, 0g of carrot100g, 0g of celery100g, 50g of peanuts, appropriate amount of salt, two teaspoons of white sugar, one teaspoon of aged vinegar, two teaspoons of Pixian bean paste, one teaspoon of light soy sauce and appropriate amount of water starch.
Practice steps:
1, first clean Pleurotus eryngii and cut it into cubes 1 cm square; Carrots are peeled and cut into dices of the same size; Celery is also diced.
2. Sit a little more cooking oil in the pot, and the oil temperature is about 60% hot. Put the diced Pleurotus eryngii into the pot and fry it until the skin of Pleurotus eryngii is golden and ripe, then remove it and control the oil.
3. Leave a little base oil in the pot. When the oil is hot, add two spoonfuls of Pixian bean paste and stir-fry red oil. Then add diced carrots and diced celery and stir-fry over high fire. After the side dishes are cut off, add Pleurotus eryngii, add two teaspoons of white sugar, one teaspoon of soy sauce and one teaspoon of aged vinegar to taste. Stir-fry evenly over high fire.
4. Finally, pour in a little water starch to thicken it, stir-fry it for a few times over high fire, and let the juice be tightly adsorbed on the surface of the ingredients to get out of the pot.