A complete collection of various practices of vegetarian dishes: three kinds of rich vegetables, amber green bamboo shoots and yam slices, zucchini in oyster sauce, thousand pages of tofu in braised sauce, bean curd in soy sauce and small rapeseed.

First of all, the three elements of wealth

Ingredients: mushrooms, carrots, lettuce, vegetarian oyster sauce.

Accessories: salt, mushroom essence, raw powder water and sesame oil.

Exercise:

1, mushrooms are soaked in advance, pedicled and stamped with a mold, lettuce is peeled and cut into thick slices and stamped with a mold, and carrots are washed, peeled and cut into thick slices and carved into money shapes with a knife.

2. Mix the above seasonings into sauce for later use.

3. Boil the pot with water, pour in carrots and lettuce, blanch and drain.

4, hot oil from the pot, when the oil temperature is 60% hot, add mushrooms and fry until golden, and remove the oil.

5, leave a little oil at the bottom of the pot, pour carrots, lettuce and mushrooms and stir fry for a while, then pour the sauce and stir fry evenly.

Second, amber bamboo shoots and yam slices.

Ingredients: walnut kernel, lettuce, yam, fungus and colored pepper.

Accessories: salt, mushroom essence, raw powder water and sesame oil.

Exercise:

1, lettuce peeled, washed and sliced, yam peeled and sliced, fungus soaked in warm water and washed, colored pepper washed and cut into diamond-shaped pieces.

2. Mix the above seasonings into sauce for later use.

3. Add water to the pot to boil, add yam to blanch, remove and drain the water, then add lettuce and fungus to blanch and drain the water.

4, hot oil from the pot, when the oil temperature is 60% hot, pour yam and colored pepper into the oil and quickly pour it on the oil bar to drain the oil.

5, leave a little oil at the bottom of the pot, pour lettuce and fungus, stir fry for a while, pour yam, colored pepper and sauce, stir fry evenly, take out the pot, and put amber walnuts around.

Third, zucchini in oyster sauce.

Ingredients: 2 zucchini and a little red pepper.

Accessories: salt, a spoonful of oyster sauce.

Exercise:

1, zucchini and colored pepper are cut and set aside.

2, hot pot into the oil, add zucchini slices and stir fry.

3. Stir-fry and add colored pepper.

4. Then add vegetarian oyster sauce and stir fry.

5. Season with salt and stir well to serve.

Four, braised thousand pages of tofu

Ingredients: 200g of thousand-page tofu, 0g of cabbage100g, 20g of carrot.

Accessories: boiled water, ginger, oil, salt, soy sauce 1 teaspoon, sugar, mushroom essence 1/8 teaspoons, and a little starch.

Exercise:

1. Take the tofu out of the box and air it until the surface moisture evaporates.

2. Wash the cabbage and cut it into small pieces.

3. Wash, peel and dice carrots.

4. Pour some oil into the frying pan. When the oil temperature rises, add tofu and fry it on low heat.

5. The fried bottom is golden, and brush a little oil on the upper part with a brush.

6, turn over and fry until both sides are golden.

7. Pour some oil into the pot. When the oil temperature rises, add chopped Jiang Mo and stir-fry until fragrant.

8. Pour a proper amount of boiling water, add salt, soy sauce and sugar, stir well, and boil over high heat.

9. Remove floating foam, add tofu, turn to low heat, cover and cook for about 8 minutes.

10, add cabbage and carrot, add a little salt and mushroom essence, and stir well.

1 1. Collect the thick soup with strong fire, pour in a little water starch twice, and stir well to serve.

5. Pour in tofu and small rapeseed.

Ingredients: 10 small rapeseed, 1 old tofu, 2 small red peppers, and appropriate amount of coriander.

2 teaspoons of starch, 2 tablespoons of soy sauce, salt, white sesame seeds and fruit and vegetable powder.

Exercise:

1, wash the small rapeseed and cut the old tofu into pieces about 8 mm thick.

2. Boil a pot of water, put a little salt in the water and drop a few drops of oil. Put the small rapeseed in hot water, take it out, rinse it with cold water immediately, and drain it for later use.

3. Take a bite of the oil pan, put the old tofu into the pan one by one, and fry until both sides are golden.

4. Stir the starch, clear water, soy sauce, salt and fruit and vegetable powder into a sauce, pour it into the pot for frying tofu, and heat it on low fire to make each piece of tofu stained with the sauce until the sauce boils and thickens, and immediately turn off the fire.

5. Put the blanched vegetables into the dish, add the tofu and pour in the sauce. Sprinkle with red pepper rings, white sesame seeds and coriander.