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Fall and winter recipes fall and winter recipes tutorial book

1, garlic spinach

Instruments: spinach 1 catty, garlic moderate, ginger moderate, soy sauce moderate, chicken powder moderate.

Spinach washed and cut into sections blanched. Put a small amount of oil in the pot, heat, add garlic, burst incense, add spinach stir fry. Add some soy sauce and chicken powder to taste.

2, crucian carp soup

Instruments: river crucian carp 3, 200 grams of yucca slices, boxed tofu 2 boxes, 200 grams of fresh mushrooms, 50 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onions, pickled red peppers 3 grams of monosodium glutamate (MSG) 15 grams of chicken essence 20 grams of pepper 3 grams of wine 20 grams.

Yucca slices cut into diamond-shaped, boxed tofu, one into seven, fresh mushrooms into two, washed, loaded into the casserole to be used. Ginger and garlic slices, green onions, pickled red pepper cut into "horse ears" shape. River crucian carp scales, gills and internal organs, into the frying pan fried to both sides of the golden brown out. Frying pan on the fire, the oil heating, put ginger and garlic slices, green onions, pickled red peppers, sautéed. Mixed with white soup, put the river crucian carp, monosodium glutamate (MSG), chicken essence, cooking wine, pepper, boil, remove the foam, pour into the pot, you can.

3, tomato scrambled eggs

Instruments: tomatoes 2, 2 eggs, salt, sugar, moderate.

Tomatoes cleaned. Eggs into the bowl. The eggs are beaten and set aside. Hot pan cool oil 80% heat into the egg fried. The eggs are scrambled and cooked. Heat a little oil in a separate pan, add tomatoes and stir fry. Add sugar and salt and stir fry evenly can be removed from the pan.