What vegetarian dishes have you eaten that are better than meat?

The first course: three fresh

Many people like to order this dish in restaurants and never get tired of eating it. Three seasonal vegetables, eggplant, potatoes and green peppers, are used to create a delicious, nutritious and refreshing meal.

How to make it

Step 1: Prepare the ingredients. 1 eggplant, 2 potatoes (medium size), 1 green pepper, appropriate amount of garlic, appropriate amount of green onion.

Step 2: Cut the eggplant and potatoes into cubes, break the green pepper into pieces, mince the garlic and mince the ginger.

Step 3: Pour an appropriate amount of oil into the pot, and put in the potatoes when the oil temperature is 50% hot.

Step 4: Fry the potatoes until the edges are golden brown, remove and drain the oil.

Step 5: Put the eggplant in the pan and fry it until soft (the oil temperature for frying eggplant is a bit higher than that for potatoes).

Step 6: Use 1 tablespoon of starch, 2 tablespoons of salt, 1 tablespoon of chicken essence, 3 tablespoons of light soy sauce, 2 tablespoons of sugar, and half a bowl of water to make a bowl of juice for later use.

Step 7: Leave a little base oil in the pot, and when the oil is hot, add minced garlic and green onion and stir-fry until fragrant.

Step 8: Put the green pepper cubes into the pot and stir-fry evenly.

Step 9: Put the potatoes and eggplant in a pan and stir-fry well.

Step 10: Pour the juice into the pot along the edge of the pot, and wait until all the ingredients are evenly wrapped with a thin thickener and serve.

Tips

1. When frying the potato cubes, the oil temperature should be lower first, and then turn up the heat after the inside of the potato cubes is fully cooked, so that the color of the potatoes on the outside will look better.

2. The green pepper cubes that are broken by hand are more delicious than those cut with a knife.

3. Although this dish is delicious, the potatoes and eggplant are both fried in oil. If you mind, you can replace frying with frying, although the taste is worse, but it will be much healthier.

The second course: tiger skin pepper

Tiger skin pepper, the surface of the pepper is fried to a charred paste, and some burnt spots appear, like tiger skin, so it is named tiger skin pepper.

Chili peppers have a good dampness removal function, for example, in the south, the climate is relatively humid, so many people like to eat chili peppers. Chili peppers are also a very appetizing side dish, and eating some when you lose your appetite can always increase the amount of food.

How to make it

Step 1: Prepare the ingredients. Five peppers and garlic.

Step 5: Cut the chili pepper into two pieces and slice the garlic for later use.

Step 6: Rub a layer of oil in the pan and add the chili peppers to the pan. Start frying over low heat.

Step 7: Press with a spatula while frying, turn over the other side after frying until the surface of the pepper is scorched and wrinkled. After frying, set aside.

Step 8: Pour a little base oil into the pan, and when the oil is hot, put the garlic slices into the pan and stir-fry until fragrant.

Step 9: Put the peppers in the pan again and stir-fry.

Step 10: Start seasoning. Add a spoonful of light soy sauce, two spoons of vinegar, a spoonful of sugar, a teaspoon of salt, and a teaspoon of chicken essence, then stir-fry evenly to remove from the pan.

Tips

1. Remove the pepper seeds, so that the taste of the dish will not be very spicy. On the contrary, the spicy taste will be strong.

2. When frying chili peppers, don't put too much oil, just rub a layer.

3. The water on the surface of the chili pepper must be blotted dry with kitchen paper in advance, otherwise it is easy to splash oil when frying.

4. You can also mix one spoonful of light soy sauce, two spoons of vinegar, one spoonful of sugar, one teaspoon of salt, and one teaspoon of chicken essence into a bowl of juice in advance, and pour it into the pot at one time before leaving the pot and stir evenly.

Eggplant, there is a dish called fish-flavored shredded pork, there is no fish in this dish, but you can eat the taste of fish, it can be said that eggplant plays a major role in it, in vegetarian dishes, I think eggplant tastes more like the taste of meat, when stewing eggplant pot, the taste of eggplant is very much like eating meat, very fragrant.

I think the best ingredient is mapo tofu, which is really fragrant when stewed with chili oil and tofu, and it is very easy to make.

I think that the green hand is much better than the meat, and the green hand is a kind of porcini mushroom, which belongs to the most common poisonous species, but some people are poisoned every year, and some people still eat it every year.

A vegetarian dish that tastes better than meat?

Vegetarian dishes are well done, and the taste is not inferior to meat, not to mention in the hot summer, who has the appetite to eat big fish and meat.

Cold mung bean sprouts].

Ingredients: 1 kg of mung bean sprouts, a little chili, 2 grams of minced garlic, 2 grams of salt, 1 tablespoon of soy sauce, 2 tablespoons of rice vinegar, 1 gram of pepper, 1 tablespoon of sugar.

Method: 1. Wash the mung bean sprouts.

2. Boil a pot of water, blanch the mung bean sprouts for 1 minute, remove and drain.

3. Mix the seasoning well.

4. Mix well with mung bean sprouts and serve.

Radish kimchi] Ingredients: 2 catties of white radish, 2 spoons of chili sauce, 3 handfuls of salt.

Method: 1. Wash the white radish, cut it into thick slices, put it in salt, grasp it well, and place it on the balcony to dry for two days.

2. Pour out the excess water and cut it into small pieces, which is already much drier at this time.

3. Stir in the chili sauce and ferment for about 3 days before serving.

Teriyaki oyster mushrooms].

Ingredients: 1 king oyster mushroom, 3 tablespoons teriyaki sauce, 2 chives, a little chili, 2 grams of minced garlic.

Method: 1. Wash and cut the oyster mushrooms into thick slices, and lightly cut them into lattice knives with a knife.

2. Heat the pan, pour an appropriate amount of cooking oil into the pan, and stir-fry the minced garlic until fragrant.

3. Pour in the oyster mushrooms and stir-fry evenly until soft.

4. Pour in the teriyaki juice and simmer for a while.

5. Pour in chopped green onion and chili pepper to remove from the pot.

Hot and sour lotus root slices] Ingredients: 1 lotus root, 1 chili pepper, 3 grams of minced garlic, 2 tablespoons of rice vinegar, 2 grams of salt, 2 grams of pepper, 1 tablespoon of soy sauce.

Method: 1. Peel and wash the lotus root, and cut the pepper into small pieces.

2. Cut into thin slices and rinse off the starch on the surface with water.

3. Heat a pan and add an appropriate amount of cooking oil to fry the minced garlic and chili peppers.

4. Pour in the lotus root slices and stir-fry evenly.

5. Add soy sauce and pepper and stir-fry.

6. Finally, add salt and rice vinegar and stir-fry evenly.

Fish-flavored eggplant and crispy oyster mushrooms, as well as a box of fried eggplant.

Ingredients: one purple eggplant, one pound of corn starch, two pounds of flour, three grams of baking powder, and 15 grams of custard powder.

Excipients: 2 grams of salt, 2 eggs, 1 gram of chicken essence and monosodium glutamate, 1/2 spoon of clear oil.

1. First of all, prepare a container, put all the main ingredients, the ratio of cornstarch and flour should be controlled, and the ratio of 1:2 should be distributed

2. Then add water, stir slowly in one direction, stir until the batter is as thick as lubricating liquid, put two eggs to continue, stir evenly and add clear oil, salt, chicken essence, monosodium glutamate to adjust the bottom, cut the eggplant, and then evenly wrap the batter, and fry it in the oil pan to crisp.

Disan Xian is a very distinctive traditional home cooking dish in Northeast China, using potatoes, eggplant, and green peppers to make a delicious dish that you never get tired of eating. The taste is very classic. It can be said that it is a more delicious vegetable than meat, and you can eat several bowls with rice, and I believe many people like it very much.

Compared with the current generation of people's diet methods that pay attention to health, eating will inevitably have some burden on the body, so our family rarely eats, but when the gluttony is up, it will not take care of so much.

Ingredients: green pepper, eggplant, potato, light soy sauce, dark soy sauce, sugar, water starch, ginger, garlic, production steps:

1. Clean the green peppers, potatoes and eggplant separately, peel the potatoes and cut them into hob pieces. (It is best to choose black-skinned eggplant, which has more meat, and it should taste better when peeled).

2. Heat the oil in a hot pan, heat the oil, first add the potatoes, fry the eggplant until soft and cooked, then fry the green peppers, and drain the oil when it comes out of the pot.

3. Stir up another pot, add a little oil, add ginger and garlic and stir until fragrant.

4. Stir-fry potatoes, eggplant and salt together, then add light soy sauce and dark soy sauce to color and season.

5. Stir-fry the green pepper evenly, finally add water starch, and stir-fry the sugar evenly.

1. Appetizing sour, spicy, sweet and sour cabbage.

Eating more cabbage in autumn can replenish water, and this dish is especially appetizing. In autumn, friends who are afraid of eating cabbage can try this dish and ensure that you can eat two more bowls of rice.

Ingredients: 400g cabbage, 4 chili peppers, 1 tablespoon of sugar, 1 tablespoon of salt, a little chicken essence, 1 green onion, 1 tablespoon of pepper, 1 tablespoon of vinegar.

Method: 1. Wash the cabbage and cut it into strips, and cut the pepper into granules or strips. 2. Heat the oil in a pan, boil until it is 60% hot, add the chili pepper and fry for a few seconds.

3. Pour in cabbage, vinegar, sugar, salt, chicken essence and pepper, and stir-fry on high heat for about 2 minutes. 4. When it is almost out of the pot, sprinkle in the chopped green onion and stir well to turn off the heat.

Article **2 Second, fried green pepper shreds with gluten.

Ingredients: 350g gluten, 3 green peppers, 2 tablespoons of light soy sauce, 1 green onion, 1 tablespoon of salt, a little chicken essence, 3 garlic crumbs.

Method: 1. Cut the gluten into small pieces, remove the seeds of the green pepper and cut into shreds, and chop the garlic for later use. 2. Heat oil in a hot pan, pour in gluten, minced garlic, light soy sauce, salt, chicken essence, and stir-fry over high heat for 2 minutes.

3. Stir-fry until the color is even, add the shredded green pepper and fry for about 1 minute, fry until the green pepper is broken, sprinkle in the chopped green onion and stir-fry evenly, turn off the heat and put on the plate.

Article **3 Third, cold salad spicy lotus root slices.

Ingredients: 500 grams of lotus root, 2 tablespoons of chili flakes, 1 small handful of sesame pepper, half a spoon of vinegar, 1 tablespoon of salt, a little chicken essence, 1 green onion, a little minced garlic.

Method: 1. Peel and wash the lotus root and then cut it into thin slices. 2. Boil water in a pot, put in the lotus root blanching water for 2 minutes, remove it and use cold boiled water to pass it through.

3. Put the chili noodles and peppers in a bowl, pour in the hot oil, then add vinegar, salt, chicken essence, 2 tablespoons of cold boiled water, mix well and stir a few times. 4. Pour the seasoning juice and minced garlic into the lotus root, mix evenly and put on a plate.

Article **4 Fourth, Yuzi tofu stewed enoki mushroom.

Ingredients: 300 grams of jade tofu, 200 grams of enoki mushrooms, 2 tablespoons of tomato juice, 1 green onion, 1 tablespoon of salt, a little chicken essence.

Method: 1. Cut the jade tofu into slices and the enoki mushrooms into small pieces. 2. Blanch enoki mushrooms for 2 minutes and remove them.

3. Heat oil in a pan, pour in tomato juice and boil for 1 minute, then add half a bowl of water and bring to a boil. 4. Add enoki mushrooms, jade tofu, salt and chicken essence to boil. 5. Sprinkle in chopped green onions and put on a plate.

Article **5 V. Vegetarian fried yams.

Ingredients: 1 piece of iron stick yam, 20 grams of carrot slices, 1 green pepper, 1 tablespoon of salt, a little chicken essence.

Method: 1. Wear gloves to peel and wash the iron stick yam, and then cut it into square slices. 2. Remove the seeds of the green pepper and cut into strips.

3. Heat the oil in a hot pan, boil until it is 60% hot, pour in the yams, carrots, salt, chicken essence, and stir-fry over high heat for 2 minutes. 4. Pour in green pepper, pepper and a little vinegar, and stir-fry for 1 minute.

Article **6 Sixth, fried kelp with garlic sprouts.

Ingredients: 300 grams of garlic sprouts, 200 grams of kelp, 1 tablespoon of salt, a little chicken essence, half a spoon of vinegar, a little pepper, 1 tablespoon of light soy sauce, a little minced garlic.

Method: 1. Cut the garlic sprouts into small pieces and the kelp into small cubes. 2. Heat oil in a hot pan, pour in minced garlic, garlic sprouts, salt, chicken essence and light soy sauce and stir-fry for 2 minutes. 3. Pour in kelp, pepper and vinegar, stir-fry for 2 minutes, and then serve.

Article **7

Hot and sour shredded potatoes] Ingredients required: 2 potatoes, appropriate amount of oil and salt, 1 green onion, 2 cloves of garlic, 10 peppercorns, 2 tablespoons of rice vinegar, 1 teaspoon of chicken essence

Steps:1Wash the potatoes, then scrape the skin off the potatoes and wash them.

2.Cut the potatoes into two slices with a top knife, and then lay the cut side flat on the cutting board, so that the potatoes are easy to stabilize and easy to cut. Potatoes cut the potatoes into slices, and then cut them into shreds, and the shredded potatoes should be cut evenly thick, otherwise, the fried shredded potatoes are easy to be unevenly cooked.

3.Put the shredded potatoes in clean water, wash them twice, wash off the starch on the surface of the shredded potatoes, so that the color of the shredded potatoes will not oxidize and turn black, and the shredded potatoes will not stick to the pan when frying, which is a small trick for frying shredded potatoes. Potatoes contain starch, and the starch will gelatinize when heated, and it is easy to stick to the pan when fried, so wash the starch on the surface of the shredded potatoes and fry them, so they will not stick to the pan when they are fried.

4.Remove the shredded potatoes, drain and set aside.

5.Cut the green onion into sections, slice the garlic, cut the dried chili pepper into segments with scissors, do not use the chili seeds, put the chili pepper segment into water and soak it for 1 minute, remove the dried chili pepper segment and drain the water for later use. Dried chili peppers are relatively dry, when they are fried in oil, they are easy to be fried and burnt, and they have a bitter taste.

6.Add oil to the pot and heat it, add the peppercorns and fry them over low heat until fragrant, then fry the green onions and peppercorns until fragrant, and remove the green onions and peppercorns.

7.Add the dried chili peppers and fry over low heat until fragrant, so as not to burn them.

8.Add shredded potatoes and stir-fry over high heat, pour in 1 tablespoon of rice vinegar, cook the vinegar fragrance, keep stir-frying shredded potatoes, stir-fry the shredded potatoes until they are broken, add salt, chicken essence, garlic slices, stir-fry evenly over high heat, then pour in 1 tablespoon of rice vinegar, stir-fry evenly, turn off the heat, and put it on a plate.

Gluten, potatoes, stewed together is better than meat, gluten cut into pieces, potatoes cut into small pieces, pour oil in the pot, garlic foam boiling pot, put potatoes, gluten, raw grapefruit, a bowl of water, boil for five minutes, potatoes are cooked, put some salt, sesame oil, you can, come to a bowl of white rice to eat together, a vegetarian dish that is better than meat.

Vegetables that are better than meat, such as scrambled eggs with tomatoes and vegetable salad, are very good.