Who can introduce a few minutes of nutritious vegetarian food and how to make it?

Fat people are vegetarians, it's incredible.

Some of the dishes are as follows:1. Vegetarian vegetables include green leafy vegetables, mushrooms, carrots, tomatoes, soy products, etc. Leafy greens:

Leafy greens are a major group of fast-growing vegetables that produce fresh green leaves, petioles and stems.

2. Mushrooms: Mushrooms do not have the differentiation of roots, stems and leaves, do not contain chlorophyll and other photosynthetic pigments, and cannot carry out photosynthesis.

Heterotrophs. Carrots: Carrot roots are stout, oblong, conical, and orange-red or yellow in color.

There are green leafy vegetables, mushrooms, carrots, tomatoes, soy products, etc.

1. Green leafy vegetables: Green leafy vegetables are a kind of fast-growing vegetables that mainly use fresh green leaves, petioles and young stems as products. Such as spinach, celery, rape, camellia, lettuce, etc.

2. Mushrooms: Mushrooms do not have the differentiation of roots, stems and leaves, do not contain chlorophyll and other photosynthetic pigments, and cannot carry out photosynthesis of heterotrophs. Such as oyster mushrooms, enoki mushrooms, crab mushrooms, king oyster mushrooms, shiitake mushrooms, etc.

3. Carrots: The carrot roots are stout, long and conical, and orange-red or yellow. Carrot stems erect, 60-90 cm high, multi-branched, leaves with long stalks, 2-3 pinnate compound leaves, lobes linear or lanceolate, apex acute, with small pointed ends, petioles enlarged at the base, forming leaf sheaths.

4. Tomato: tomato, that is, tomato, berry oblate or nearly spherical, fleshy and juicy, orange or bright red, smooth, yellow seeds. The fruit of tomato is rich in nutrients and has a special flavor. It can be eaten raw, cooked, processed in ketchup, juice or canned whole fruit.

5. Soy products: Soy products are processed from soybeans, adzuki beans, green beans, peas, broad beans and other beans as the main raw materials. Most soy products are tofu and its reproductions made from the coagulation of soybean milk.

Dish features: Vegetarian dishes are mainly light, in addition to the needs of religious activities, the traditional custom is that every household must eat fast on the first day of the Lunar New Year. The second is the ninth day of the first month, and it is also common to worship God and eat fasting.

The most important feature of Saisai cuisine is that it does not use animal-based ingredients. Even certain plant-based ingredients such as garlic, parsley, pickles, etc., are prohibited.

1. Ingredients: a handful of daylily, a handful of Chinese cabbage, a handful of yuba, a bunch of vermicelli, a handful of dried shrimp, a tablespoon of soy sauce, an appropriate amount of salt, and two cloves of garlic.

2. Soak in warm water, add a small amount of salt, and soak in yuba and daylily.

3. The yuba is about ten minutes, soaked softly, and then scooped up, cut into sections for later use.

4. Scoop up the daylily together and squeeze out the water, change the water and soak it for a few minutes, scoop up the squeezed water and set aside.

5. Soak the dried shrimp for a few minutes, clean and remove it for later use.

6. Wash the Chinese cabbage and cut it into strips, blanch it and set aside.

7. After washing the vermicelli, soak it for about 2 minutes, and then soak it until soft. Stir-fry the garlic and dried shrimp until fragrant.

8. Stir-fry the bean curd and daylily for two or three minutes, stir well, add soy sauce and salt, stir well in a pot under boiling water, turn to low heat and cover for ten minutes.

9. Open the lid and put the vermicelli, stir and fry well (if the water is dry, add some boiling water), turn to low heat and bake for 5-6 minutes, then open the lid and try the taste.

Water the fungus and shiitake mushrooms for a day, wash them, cut the shiitake mushrooms into cubes, pick the fungus into small flowers, cut a few slices of ginger, cut the Chinese cabbage into segments, and cut the carrots into thin slices. Operation steps: 1. Put water in the pot, put a little oil and salt, boil the mushrooms and fungus, boil the water and roll for a while, and then pick up and set aside; 2. Enlarge the cabbage again, boil the water for a while, and put it in a bowl with fungus mushrooms; 3. When the water is boiled, put the carrots, and scoop them up after passing the water; Fourth, boil the pot, heat the pot with oil, put ginger slices, and stir-fry until fragrant; 5. Put all the ingredients in the pot, sprinkle a little pepper, put refined salt and sugar, sprinkle a little cooking wine and sesame oil, and put it out of the pot.