Two: Vegetarian fried garlic sprouts:

Ingredients: 200 grams of garlic sprouts, 40 grams of vegetable oil, 12 grams of sesame oil, 35 grams of soy sauce, 10 grams of cooking wine, 2 grams of sweet noodle sauce, 20 grams of water starch grams, 3 grams of chopped green onion.

Method:

1. Remove the old stems and flowers from the garlic sprouts, wash them, cut them into 3 cm long sections, blanch them in boiling water, remove them and control the moisture.

2. Put the oil into the wok, heat it up, add the minced green onions, sweet noodle sauce, and garlic sprouts, stir-fry evenly, add cooking wine and soy sauce, add a little soup, thicken the sauce after boiling, and pour in sesame oil , take it out of the pan, put it on a plate and it’s ready to eat.

Three: Vegetarian stewed tofu:

Ingredients: tofu,

Accessories: mushrooms, green peppers Seasonings: onions, ginger, garlic, soy sauce, cooking wine, salt , chicken essence, stock

Method:

1. Cut the mushrooms into pieces, put it in a pot and light it. After the oil is hot, add onions, ginger, garlic, soy sauce, cooking wine, and then add the tofu. Cut into pieces and put them in the pot. After 10 minutes, add green peppers and mushrooms. After 2 minutes, add chicken essence and salt. Remove from the pot and serve.

Four: Tiger dish:

Main ingredients: peppers, onions, tomatoes. Vinegar, soy sauce, chili oil, MSG.

Method:

Cut raw peppers, raw onions, and raw tomatoes, add vinegar, soy sauce, chili oil, and MSG and serve.

Four: Fried celery:

Ingredients: 200 grams of celery, 10 grams each of vegetable oil and soy sauce, and 25 grams of salt.

Method:

1. Arrange and wash the celery, cut into short sections, and blanch in boiling water.

2. Put the pot on the fire, add oil to heat, add celery and stir-fry quickly, soy sauce, stir-fry for a few times over high heat and it is ready.

Five: Three shreds of cabbage:

Ingredients: 300 grams of cabbage heart, 100 grams each of dried red pepper and mushrooms, soy sauce, sesame oil, salt, vinegar, sugar, Shaoxing Appropriate amount of wine, 20 grams of shredded green onion and ginger.

Method:

1. Boil the cabbage hearts in boiling water until they are medium ripe, take them out, add a little salt and mix well, marinate for 5 minutes, squeeze out the water, and cut into 5 cm pieces. Long sections are coded in the disk. Cut peppers and mushrooms into thin strips 5 cm long and 0.15 cm wide.

2. Sit on a spoon, add appropriate amount of sesame oil and cook until it is four or five times mature. Add dried red pepper shreds, green onion shreds, ginger shreds and mushroom shreds and stir-fry. Add appropriate amount of soup, add sugar, soy sauce, Add vinegar, Shaoxing wine, salt and cook for about 3 minutes until it reaches the cabbage on the plate.

Eleven: Cold celery:

Ingredients: a handful of celery, a little peanut oil, a little sesame oil, a little salt

Method:

1. Pick off the leaves of celery and wash them.

2. Put water in the pot, bring to a boil, add peanut oil, and add celery. You don’t need to cook for too long, just three or four minutes.

3. Take out the celery and put it in cold water. Peel the celery (cooked celery is easy to peel), cut into sections, put on a plate, sprinkle with a little salt and mix well. , pour a little sesame oil and mix well. This cold celery is both green and crispy, a great appetizer.

Seven: Cold vermicelli:

Ingredients: vermicelli, garlic, coriander

Method:

Put a roll of vermicelli in the refrigerator In the refrigerator, it became ice cold. Take it out, peel off the outer shell, cut into small rolls using a clean cutting board and a deli knife, and place on a plate. Chop the coriander and green onion into minced pieces and place them on the vermicelli. Chop both ends of garlic into puree, put it in a small bowl, add salt, sugar, sesame oil, vinegar, soy sauce and Laoganma oil chili pepper, mix it into juice, pour it on the vermicelli, mix well and eat. Ice cold, sour and spicy appetizing.

(If you don’t like spicy food, you don’t need to add chili pepper)

Eight: Shredded seaweed:

Main ingredients: One pound of water kelp, five ounces of refined salt, five Pepper oil, five cents of green vegetables, three stalks of vinegar, three cents of shredded green onion, one cent of ginger and three slices of ginger

Method:

Wash the kelp, cut into thin strips, and blanch it in boiling water Remove and drain, sprinkle with refined salt and green cabbage shreds, mix well and serve on a plate. Finally, add onions and ginger, pour in vinegar, heat the pepper oil and serve.

Nine: Pat cucumbers:

Main ingredients: cucumber, coriander, minced garlic, salt, sugar, white vinegar, chicken essence, sesame oil. How to pat cucumbers: 1. Wash the cucumbers and pat them Crisp and cut into sections;

2. Wash and mince the coriander, add minced garlic, white vinegar, salt, sugar, sesame oil and chicken essence and mix well.