Pumpkin vine is not a popular vegetable in our local area, the main reason is that we all think it tastes bad. Pumpkin vine is very rich in nutrients, the bad taste is because it is not processed well. As long as there is one more step before cooking, pumpkin vine will become a delicious home cooking. Tear off the skin of the pumpkin vine, directly stir-fried or blanched and cold, boiled soup are particularly delicious. This dish is to use fresh pumpkin vine with garlic and dried chili pepper stir-fried, although it is a vegetarian dish, but also very rice. Stir-frying veggies with a little more heat, a little less food, and a little more seasoning, it's very tasty out of the pan.
Vegetarian fried eggplant practice is simple and tasty, green eggplant peeled and cut into strips, first with salt to catch evenly, and then mixed with dry starch, directly into the pan frying, without frying is also very tasty, the eggplant wrapped in starch, and does not absorb the oil, like ordinary vegetables, only with oil and salt to seasoning is very beautiful. Of course, purple eggplant is also very good. I used to think that eggplants coated with starch would stick to the pan, but I found out that this idea is wrong, with the protection of starch, the eggplants don't absorb oil, and they come out very tasty. The first thing you need to do is to fry the eggplant, then push it aside, sauté the garlic and then fry it with the eggplant, add a little salt to taste, and you're ready to go.
Summer and fall, fresh lotus root fresh market, crisp and sweet delicious, lotus root peeled and cut into thin slices, coupled with a good soaking black fungus stir fry, with a little bit of vinegar and sugar, into the dish is a sweet and sour flavor, very pleasing to the eye. The main point of operation is that the lotus root should be thinly sliced, the fungus should be soaked through, and then drizzled with balsamic vinegar in the pot, then seasoned with salt and sugar, stir-fried over high heat, a few minutes out of the pot, simple and delicious. Eating more lotus root in the fall has the effect of moistening dryness and removing fire, such a small dish to eat more.
Winter melon is low in calories, and it's great to use it as a dinner dish. Winter melon cut into a knife block, with a little chopped onion popping pot, into the winter melon block, add a little water simmer until the winter melon rotten, seasoned with salt with shrimp to increase the freshness, very tasty.
Summer eat steamed vegetables, less smell fumes, eat more refreshing. The watermelon peeled and cut into strips, with a little bit of salt to grasp evenly and spare. Vermicelli soaked in advance. Take a large plate, first put the fan, with soy sauce to the fan seasoning, and then put on the loofah strip, crushed garlic fried in oil and spread in the top of the loofah, on the cage to steam for ten minutes, steamed, and then put on the chopped chili, and then drizzle a little sesame oil on the can be. Vermicelli main loofah are particularly delicious.
Tofu and eggplant put together to eat, the texture is very matching, nutrition is also good. This dish is very simple, the eggplant with a rolling pin hammer loose, with the tofu together on the cage steamed, out of the pot, the tofu and eggplant mixed together, with garlic, soy sauce, sesame oil, salt seasoning on it. It's a very refreshing dish.
The konjac tofu is low in calories and very satiating, so you can always eat a little less staple food when you have it on the table. Konjac tofu practice is very simple, first cut into slices and boil a few rolls of water and then rinse several times, plus chili peppers into a small fry. You can use garlic to burst the pan, with vinegar and soy sauce to adjust the flavor, is a can eat meat flavor of vegetarian dishes.
Many friends like to eat cold seaweed, I think the cooking seaweed is more delicious. Practice is particularly simple, kelp softened with a spoonful of oil, a spoonful of soy sauce, two spoons of vinegar, a spoonful of sugar and the right amount of salt, plus chili peppers and spices, high-fire boil and then turn to simmer for fifteen minutes can be cooked, boiled kelp hot eat cold eat very good, although added vinegar, but there is no acidic taste, because most of the vinegar in the process of cooking evaporated. Boiled seaweed taste better flavor is also more beautiful.