summer is coming, and the weather is getting hotter every day. During this time, some refreshing vegetarian dishes and cold dishes have become the most popular dishes on the table. Especially vegetable stir-fry, three meals a day are indispensable. What vegetarian dishes can I eat this season? I'm here to share with you 1 home-cooked dishes, which are vegetarian fried for a few minutes, sweating less in summer, easy to cook and delicious.

1. Cut the tofu into triangular pieces, peel and wash the loofah, and cut it into hob blocks. A little red pepper, seeded and pedicled, cut into small pieces.

2. Pour a little oil into the hot pot, put in the tofu, and fry over medium heat until golden on both sides.

3. Add a little oil to the pan and heat it. Add shredded ginger and minced garlic and stir-fry until fragrant. Then pour in the loofah and stir-fry it evenly over high heat.

4. Pour in the fried tofu, pour in a little water, and simmer for two minutes.

5. finally, pour the red pepper in, add salt, soy sauce and chicken essence to taste, stir-fry on high fire until the ingredients are tasty, then turn off the heat and take out the pot.

1. Peel the wax gourd, remove the pulp, wash it and cut it into small pieces.

2. Cool the oil in a hot pan, add shredded ginger, scallion and dried chili, and stir-fry over low heat for fragrance.

3, pour in the wax gourd, stir-fry over high fire, and stir-fry the surface of wax gourd until soft. Add half a spoonful of soy sauce and one spoonful of soy sauce to stir-fry the sauce.

4. Add clear water flush with the wax gourd, boil it over high fire, cover it, and simmer the wax gourd over low heat.

5. finally, add half a spoonful of oyster sauce, a little salt and half a spoonful of white sugar to taste, and then take the soup over high fire to serve.

1. Slice dried fragrant herbs, remove roots and leaves from celery, wash and cut into sections.

2. add water to the pot and bring it to a boil. pour the celery in, blanch it for half a minute, take it out, and drain it for later use.

3. Cool the oil in a hot pan, add minced garlic and red pepper and stir-fry until fragrant.

4. Pour in the dried fragrant incense and stir-fry for a few times, then add a little soy sauce and a little water, and simmer for a long time.

5, pour the blanched celery, add salt, soy sauce and sugar to taste, and stir-fry quickly and evenly over high fire. It is fragrant, dry, soft and tender, and celery is crisp and refreshing.

1. Wash the cabbage and cut it into small pieces. It's best to separate the cabbage leaves and cabbages.

2. Prepare some minced garlic, pickled peppers and dried peppers.

3. Add a spoonful of light soy sauce, 2 tablespoons of vinegar, 1 tablespoon of white sugar, a little salt, half a spoonful of starch and 1 tablespoon of water into a small bowl, and mix well to make a bowl juice.

4. Cool the oil in a hot pan, add minced garlic, dried peppers and pickled peppers, and stir-fry over low heat for fragrance.

5. Add cabbage and stir-fry until soft, then add cabbage leaves and stir-fry.

6. Finally, pour in the prepared bowl juice, and cook until it tastes good.

1. Peel the onion and wash it. Remove seeds and pedicels from green peppers and wash them. Then cut into shreds respectively.

2. Cool the oil in a hot pan, add shredded ginger and dried peppers and stir-fry until fragrant.

3. Add shredded onion and stir-fry quickly with high fire, then add light soy sauce and stir-fry evenly.

4. finally, pour in shredded green pepper, stir-fry over high fire until it breaks, then add salt, chicken essence and a little balsamic vinegar to taste, stir well and serve.

a particularly simple vegetarian dish, which is affordable and delicious.

1. Tear the cabbage into small pieces and wash it with clear water twice. Then drain the water, remember to dry the water and fry it to taste good.

2, two cloves of garlic, chopped into minced garlic. A few dried peppers, cut into sections.

3. Cool the oil in a hot pan, add dried Chili and minced garlic and stir-fry until fragrant.

4, pour in the cabbage, stir-fry quickly with the highest fire.

5. Stir-fry the cabbage until cooked. Finally, add salt, sugar and light soy sauce to taste. Stir-fry evenly over high fire and take out. Cabbage is especially cheap this season. You can fry a plate for one or two yuan, which is simple and delicious.

1. Peel and wash the yam and cut it into rhombic pieces. Soak the fungus in advance, and then pick and wash the roots.

2. Half a green pepper and half a red pepper, and cut them into small pieces for color matching. Prepare some shredded ginger, minced garlic and dried peppers.

3, pour the auricularia auricula into boiling water and blanch it for half a minute, then pour in the yam and green pepper, blanch it for half a minute with strong fire, and then take it out and drain it.

4. Cool the oil in a hot pan, add shredded ginger, minced garlic and dried chillies and stir-fry until fragrant.

5. Add yam, auricularia auricula and green pepper and stir-fry with high fire.

6. Finally, add salt, sugar and light soy sauce to taste. Don't stir-fry the yam too well, the crisp taste is the best.

1. Peel potatoes, wash them, cut them into filaments, and wash them twice with clear water to clean the starch on the surface.

2. Prepare dried peppers, bright red peppers and shallots, and cut them into sections respectively.

3. Cool the oil in a hot pan, pour in pepper and minced garlic and stir-fry for fragrance.

4, pour in shredded potatoes, add a spoonful of white vinegar, stir-fry quickly and evenly over high fire.

5. Finally, pour in the chives, add salt, sugar and chicken essence to taste, and stir well. Don't fry the shredded potatoes too much, the crisp taste is delicious.

1. Remove the head and tail of kidney beans, clean them, put them in boiling water, cook them on strong fire for two minutes, take them out and cool them with cold water.

2. Cut kidney beans into filaments with an oblique knife, and then prepare half a red pepper, which is also shredded. Two cloves of garlic, cut into powder.

3. Cool the oil in a hot pan, add minced garlic and stir-fry for fragrance.

4. Add shredded kidney beans, stir-fry for a few times, then pour shredded red pepper in, and season with salt and chicken essence.

Kidney beans are tender this season, so stir-fried is delicious without meat.

1. Peel all tomatoes and eggplant, and then cut them into hob blocks respectively. One green pepper, seeded and pedicled, cut into small pieces.

2. Prepare a small bowl, add a little salt, half a spoonful of sugar, half a spoonful of oyster sauce, one spoonful of soy sauce, one spoonful of balsamic vinegar, one quarter of soy sauce, half a spoonful of starch, and two spoonfuls of water, and mix well to make a bowl juice.

3. Pour a little oil into the wok, and pour the eggplant into the fire and stir-fry. Stir-fry eggplant until soft, add minced garlic and stir-fry until fragrant.

4, pour in tomatoes and green peppers, and continue to stir fry quickly.

5. When the tomatoes are fried into soup, pour in the previously prepared bowl of juice, and stir-fry over high fire until the soup thickens. The finished product is sweet and sour, refreshing and delicious, and not greasy at all.