How to make vegetarian rice delicious, the homely practice of vegetarian seeds

Ingredients: potatoes, dried shiitake mushrooms, fungus, carrots, peppers, minced ginger, chopped green onions, cooking wine.

Light soy sauce, oyster sauce, salt.

1. Dice the green peppers, fungus and dried shiitake mushrooms.

2. After the potatoes are diced into small cubes, water them several times more often to wash off the starch.

3. Sit in a hot oil pot and put in an appropriate amount of cooking oil.

Stir-fry the minced chives and ginger, then add the diced carrots and stir-fry.

4. Then add diced mushrooms, stir-fry until fragrant, then add diced potatoes and fungus, and stir-fry quickly.

5. Stir-fry evenly and then serve in a bowl.

Steps. Step 11 of the practice of SuzhenziThe ingredients are gathered, fungus, shiitake mushrooms, tofu, kelp shreds, and daylily are soaked in water.

Step 22 of the practice of Su ZhenziAll materials are clean. Dice fungus, shiitake mushrooms, potatoes, carrots, tofu and tomatoes; daylily and kelp shredded into small pieces; Ginger and garlic to slices.

Step 33 of the preparation of the vegetarian seedWhen the pan is hot, pour the oil, add the diced tofu and a little pepper. Fry the diced tofu until the skin is golden brown, then put it in a bowl and set aside.

Step 44 of the practice of Su ZhenziAfter washing the pot, pour the oil, add the ginger and garlic slices after the oil temperature is slightly high, stir-fry until the garlic is fragrant.

Step 55 of the practice of SuzhenziAdd the carrots and diced potatoes and stir-fry for 2 minutes.

Step 66 of the practice of Su ZhenziAdd the tomatoes and stir-fry.

Step 77 of the practice of SuzhenziAdd daylily, fungus and shiitake mushrooms and stir-fry.

Step 88 of the practice of Su ZhenziAdd peanuts and kelp and stir-fry, add a little light soy sauce.

Step 99 of the practice of Su ZhenziFinally, add the fried diced tofu and stir-fry, add an appropriate amount of water and salt, and cook for 3 minutes.

Step 1010Boiled vegetarian seeds.

The steps of making the sour noodle soup.

All kinds of dishes are picked, washed, and drained. King Beans, Carrots, and Dried Tofu Cut into small cubes. Cut as small as you can.

Peel the potatoes and cut them into small cubes, wash them with water to remove the starch.

Finely chop the green onion, ginger and garlic sprouts. The garlic sprouts are additionally put out first.

Beat the eggs into a pan and spread them out to form an omelet. Spread it as thin as possible, the thinner the better.

Cut the quiche into diamond-shaped cubes and set aside.

Put oil in a wok and fry the shallots and minced ginger.

Stir-fry until fragrant, add the beans, potatoes and diced carrots and stir-fry.

Add a small amount of water to decoction to make the potatoes cooked.

Add the dried tofu and stir-fry evenly, then set aside.

In another pot, pour the oil and add three spoonfuls of chili noodles to bring until fragrant.

After the oil smokes, pour in balsamic vinegar to stimulate the fragrance, and the vinegar must be more.

After the vinegar is slightly fried for half a minute, add a large bowl of cold water and bring to a boil, and pour in the previously fried vegetables.

Add an appropriate amount of thirteen spices, and put an appropriate amount of more.

Add an appropriate amount of light soy sauce and cook for 2 minutes.

Add salt to taste.

Pour in the chopped egg pieces. Stir well, and the vegetarian sauce is ready.

Turn to a slight heat to maintain temperature.

Add an appropriate amount of water to a boiling pot, bring to a boil and add the noodles.

Once the noodles are cooked, put them in a bowl and pour them over with the noodles.

Sprinkle with minced garlic sprouts, and a bowl of hot, fragrant sour soup vegetarian noodles is ready.

1. Materials: 25 kg of Fuqiang powder, 1 kg of rapeseed oil, 500 grams of sesame oil, 750 grams of daylily, 250 grams of fungus, kg of vermicelli, kg of fried tofu, 25 pieces of white tofu, kg of soy sauce, Sichuan pepper, ingredients, monosodium glutamate, green onion, ginger, salt, etc.

2. Method: (1) Soak the daylily, fungus and vermicelli in boiling water, wash and change the knife. Cut the daylily and fungus into 3 cm long pieces.

Cut the vermicelli into 15 cm long pieces. Steam the white tofu in a pot and let it cool, and cut it into 1 cm cubes. Then take 25 pieces of white tofu and cut it into small cubes, put it in an oil pan and fry it until golden brown, take it out and drain the oil, it becomes fried tofu, which is used to make a dumpling.

2) Wash the cauldron, boil dry, put in 1 kg of peanut oil, put in pepper, spices, green onions, ginger after the oil is cooked, then put soy sauce, boil and then put about 35 liters of cold water, then put daylily, fungus, vermicelli, white tofu, fried tofu into the pot, and then add monosodium glutamate and refined salt to taste, salt is salty and palatable. After the pot boils, take it out and put it in a large bucket, which is made into a dough for topping. At the same time, sesame oil can be added at any time.

In addition, blanch some spinach or cabbage and add it to the dish for cooking.

3) Noodles can be pressed by machine or rolled by hand. There is no limit to the thickness of the noodles, and medium noodles are generally used. Cook the noodles and put them in a bowl, then pour the finished noodles over the noodles to make the noodles.

4) According to the traditional practice, daylily, fungus, steamed white tofu, and fried tofu can also be cut into diamond-shaped slices, and then spread into egg rolls with eggs, and cut into duck tongue slices to make a cheek. It can be said that the inside of the pot can be described as a thin starch, and when you use it, add sesame oil and pour it into the bowl.

1. Ingredients: potatoes, fried tofu, hand-rolled noodles, green garlic sprouts, salt, five-spice powder, light soy sauce, chicken essence, spicy noodles, green onions, garlic.

2. Peel the potatoes.

3. Finely chop the green garlic sprouts, chop the garlic, and set aside a piece of fried tofu.

4. Dice potatoes, fried tofu and garlic sprouts.

5. After the oil is heated in the wok, put the green onion and garlic slices to burst the fragrance, and put the spicy noodles to fry the red oil.

6. Add diced potatoes and stir-fry slightly, add diced tofu, salt, five-spice powder, light soy sauce and chicken essence and stir-fry.

7. Add an appropriate amount of boiling water and simmer. The soup should be a little more.

8. When the potatoes are soft and rotten, add the green garlic and chopped.

9. Cook noodles in another pot.

10. Put the noodles in a bowl after cooking.

The practice of the cheeks:Ingredients: 200 grams of minced meat; 100 grams of kohlrabi; 1 bag of Yibin sprouts.

Excipients: appropriate amount of vegetable oil; a few peppercorns; Appropriate amount of dark soy sauce.

1.Dice the kohlrabi.

2.Put oil in a wok, heat the oil and add peppercorns to burn until fragrant.

3.Add the minced meat and stir-fry until the minced meat is slightly dry.

4.Add the Yibin sprouts and continue to stir-fry.

5.Add diced kohlrabi, stir-fry until fragrant, add an appropriate amount of dark soy sauce, stir evenly, and remove from the pot.

1. Ingredients: a piece of pork, a few dried chili peppers, a section of green onions, a piece of ginger, five-spice powder, chili noodles, aged vinegar, salt, and an appropriate amount of each.

2. Cut the pork into cubes, pour a little oil into the pot, put the minced ginger and meat in the pot together, and start to fry the meat, be sure to use medium-low heat;

3. When the oil in the pan becomes clear, add five-spice powder, green onions, and dried chilies;

4. Stir-fry for a while, after the meat has absorbed the five-spice powder, add aged vinegar, vinegar should be more;

5. After uniform stirring, the meat is cooked, then add salt and chili powder, stir well.

6. Zangzi noodles are the flavor snacks of Shaanxi, with dozens of varieties, among which Qishan Zangzi noodles are the most famous. The characteristics of the noodles are that the noodles are slender and evenly thick, the noodles are fragrant, and the noodle soup is oily and ruddy. The local flavor of Qishan Zhenzi noodles is particularly strong, it has the characteristics of thin, tendon, light, wang, sour, spicy, fragrant, etc., and the taste is flexible and smooth.