How to make vegetarian assortment, vegetarian assortment s homely practice

Vegetarian assortment: There are a lot of delicious vegetarian assorted ingredients, what do you need to prepare and how to do it?

Raw material formula: 40 grams of shiitake mushrooms, 25 grams of winter bamboo shoots (or magnolia slices), 25 grams of daylily in water, 30 grams of oil gluten, 100 grams of vegetarian chicken (a kind of soy product), 25 grams of potatoes, 25 grams of carrots, 25 grams of cabbage, 25 grams of green leafy vegetables, 10 grams of water starch, 50 grams of peanut oil, 15 grams of soy sauce, 5 grams of sugar, 25 grams of sesame oil, cooking wine, monosodium glutamate, pepper, green onions, and a little shredded ginger.

Method 1Wash the shiitake mushrooms and daylily, pick out impurities, cut large and small, long and short, and cut the oil gluten into two slices; Cut the potatoes into flower blades and fry them in a pan of hot oil until golden brown; Winter bamboo shoots and vegetarian chicken cut into centimeter-length slices; Carrots cut into flower blades; Cut the cabbage into small cubes, blanch them in a pot of boiling water, and then mix all the above ingredients with the green leafy vegetables to form a semi-finished vegetable mix.

2.Heat the pot on the fire, slide the pot with a little oil, put in peanut oil, burn until six or seven are hot, put in green onions, ginger shreds, fry out the fragrance, and then put in the vegetarian mixed semi-finished products and stir-fry, then add the sauce turbidity, sugar, vegetarian soup (100 grams), cooking wine, etc. to continue stir-frying. After flavoring, add monosodium glutamate and pepper, thicken with water starch, drizzle with sesame oil, put it in a container, cool it completely and then serve it on a plate.

Product Features Fresh and fragrant, moderately salty.

Vegetarian assortment. Recipe name.

Chinese Longevity Recipe (6) Brain Longevity --- Vegetarian Assortment.

Type Healthy Recipes.

Basic ingredients 25 grams of daylily, 15 grams of bamboo shoots, leek sprouts, sugar, 3 grams of shiitake mushrooms and monosodium glutamate, 1 piece of dried tofu, 30 grams of cabbage, water starch, refined vegetable oil, 20 grams of pea seedling leaves, 45 grams of pork leg meat, 9 grams of red soy sauce, 5 grams of refined salt, 10 grams of sesame oil, 60 grams of mung bean sprouts.

Method. First, remove the roots of the mung bean sprouts, and cut the dried tofu, cabbage, mushrooms, and pork leg meat into shreds. Wok on the hot fire, put oil to burn until sixty percent hot, stir-fry under shredded meat, add daylily, dried tofu, bamboo shoots, mushrooms, cabbage stir-fry, add soy sauce, sugar, monosodium glutamate, refined salt and stir-fry until thorough, then add mung bean sprouts, pea seedlings slightly stir-fry, add water starch and stir-fry, then put in leek sprouts and stir evenly, drizzle sesame oil to serve.

Efficacy. Flatten the liver and replenish deficiency, strengthen the brain and body.

Usage. Serve with meals.

Apply. It is suitable for the elderly who are frail and have memory loss.

Ingredients: cucumber, carrot, soaked fungus and white fungus, egg, cooking wine, vinegar, salt.

First, put the fungus and white fungus in boiling water and blanch them.

After the eggs are beaten with a little salt, add a little cooking wine and warm water, spread them into egg cakes and cut them into strips (add a little cooking wine and water to the egg liquid, and the eggs are soft and tender!). ）

Heat a pan, pour in a little oil and sauté the carrots until tender.

Then add cucumbers, blanched fungus and white fungus and stir-fry for a while, adding a little vinegar before leaving the pot.

Introduction: Stir-fried vegetarian assorted is a must-do side dish in Jiangsu and Zhejiang for the New Year, "assortment" refers to the variety of dishes, the taste is complete, and it means that life is colorful and perfect, and it is a good mouthful. Stir-fried vegetarian mix is rich in nutrition, rich in taste and refreshing and delicious, between the table full of chicken, duck and fish, red, orange, yellow, green, black and white, especially appetizing.

Ingredients: fungus, shiitake mushrooms, broccoli, carrots, chestnuts, freshly mustard, wolfberry, fried tofu fruit, dried tofu, white asparagus.

Seasoning: ginger, green onion, salt, light soy sauce, sugar, chicken essence, sesame oil.

Steps to stir-fry vegetarian assortment:

1. The fungus and shiitake mushrooms are soaked separately and then changed into small pieces.

2. Cut the chestnuts into crosses, then boil for 10 minutes, quickly soak in cold water, peel off the skin and cut into small pieces.

3. Peel the lettuce, carrots, and small bamboo shoots and cut them into small pieces, and cut them into small pieces.

4. Heat oil in a pot, add ginger and green onions to fry until fragrant, and then add carrots, daylily, fungus, mushrooms, small bamboo shoots, chestnuts, and squeeze. Vegetables, fried tofu fruit.

5. Add salt, light soy sauce and sugar to taste, add a little water and let it simmer for 5 minutes.

6. Add white asparagus and wolfberries and stir well.

7. Drain the juice slightly over high heat, add chicken essence, stir-fry with sesame oil, and put it on a plate.

The home-cooked method of vegetarian assorted vegetables is to cut hard vegetables such as carrots and pumpkin into cubes, cut green peppers into strips, and cut tofu into small pieces for later use.

Add an appropriate amount of oil to the pot and heat it, add the minced ginger and garlic and stir-fry until fragrant; Add the vegetables and tofu in turn and stir-fry for a few minutes; Add an appropriate amount of salt, light soy sauce, cooking wine, sugar and water starch to season and thicken, and continue to stir-fry until even; Finally, add soft vegetables such as peas and corn and stir-fry a few times.

When stir-frying, it is necessary to master the heat, and do not fry or over-fry the celery; When seasoning, it can be adjusted according to personal taste, and adding more seasoning can enhance the taste; You can add other vegetables such as broccoli and mushrooms to make different flavors of vegetarian mixes.

When making vegetarian assortment, you need to pay attention to the selection of ingredients, evenly slicing, cooking order, cooking method and preservation method to make a delicious and healthy vegetarian assortment.

Precautions for making vegetarian assortment

1. Ingredient selection: Choose fresh and healthy vegetables as the main ingredients, such as carrots, broccoli, peas, corn, etc., to ensure the nutrition and taste of vegetarian assortment.

2. Slice evenly: Cut the vegetables into uniform size and shape to ensure the consistency of cooking time and taste.

3. Cooking order: According to the order of cooking time, first cook vegetables that take a long time, such as carrots, celery, etc., and then vegetables with a short cooking time, such as peas, broccoli, etc.

4. Cooking methods: You can choose different cooking methods such as steaming, boiling, and stir-frying to retain the nutrition and taste of vegetarian assortment. You can also add some spices and condiments according to your personal taste, such as salt, pepper, coriander, etc.

5. Storage method: The cooked vegetarian assorted can be put into the crisper box and stored in the refrigerator to maintain the freshness and taste.

Vegetarian assortment.

Ingredients: lotus root, carrot, celery, cauliflower, black fungus, salt, sesame oil, sugar.

Method:1Wash and slice the lotus root.

2.Wash and slice the carrots, wash the celery and cut it diagonally, tear the cauliflower into small florets and wash them, and soak the fungus in cold water in advance and tear it into small flowers.

3.Fungus, lotus root, carrots, cauliflower and celery, the ingredients should be cooked in batches, and the water should be removed to control the water.

4.Put the vegetables into a pot, add salt and sesame oil, then add a little sugar, monosodium glutamate to taste, mix the vegetables and put them on the plate, you can add pepper oil and mix well.

Materials:

Dried shrimp, cucumber, zucchini, bacon, dried fragrant, konjac vermicelli, black fungus.

Method

1. Shred the bacon.

2. Cut the cucumber zucchini into a diamond shape and marinate it with salt.

3. Cut the dried incense into shreds, and tear the black wood into pieces.

4. Heat the oil in a pan, add the ginger shreds, then the bacon, and then the cucumber and zucchini.

5. Stir-fry for a while, then add stock or water and bring to a boil.

6. Add other auxiliary ingredients, cook for 10 minutes, and then season.

Step 11 of the vegetarian assortment methodPeanuts needed. Soak in water in advance, and the soaked peanuts are easy to cook when cooked.

Vegetarian assorted recipe step 22Need: green peppers, cauliflower, carrots.

Vegetarian assorted practice step 33Fungus, cabbage, celery, lotus root.

Vegetarian assorted recipe step 44Put the soaked peanuts into the pot and cook.

Vegetarian assorted recipe step 55Put water in a boiling pot and break the cauliflower into small flowers and blanch in the pot.

Vegetarian assorted recipe step 66Slice the lotus root and blanch it.

Vegetarian assorted practice step 77Cut the cabbage into cubes and blanch in a pot.

Vegetarian assorted recipe step 88Cut the celery into thick shreds and blanch in a pan.

Vegetarian assorted practice step 99Slice the carrots and blanch.

Vegetarian assorted recipe step 1010Blanch the fungus in a pot.

Vegetarian assorted practice step 1111Blanch a variety of seasonal vegetables.

The practice of the vegetarian assorted step 1212Heat the olive oil in the wok, put the vegetables into the pan, add salt, monosodium glutamate, and sesame oil and stir-fry.

You can also stir-fry without frying in an oil pan, use salt, monosodium glutamate, and sesame oil to make the juice and pour it into the vegetables, and stir well. In order to fully dissolve the salt and monosodium glutamate, I stir-fry it in a hot pan, taking care not to use too much oil, as too much oil will affect the refreshing taste.

The practice of the vegetarian assorted step 1313Stir-fry evenly, remove from pan and serve.

Raw materials: black fungus, roasted bran, yuba, shiitake mushrooms, oyster mushrooms, white mushrooms, carrots, peanuts, corn shoots, wet gluten, etc.

Condiments: light soy sauce, rock sugar, rice wine, sesame oil.

Steps: 1. Soak black fungus, roasted bran, bean curd, shiitake mushrooms, peanuts in water for several hours, remove and drain the water, dry some better, and set aside. (Cut the roasted bran into cubes, and cut the yuba into sections.) Shiitake mushrooms can be cut into cubes or not, depending on the size).

2. Cut the carrot into diamond-shaped pieces, blanch it with oyster mushrooms and white mushrooms in hot water at the same time, remove and drain for later use.

3. Put oil in the pot, heat it, add black fungus, roasted bran, yuba (if you don't want to eat too soft, you can put it later), shiitake mushrooms, wet gluten, stir-fry, add light soy sauce, rice wine (pour it along the edge), rock sugar, add water just after it, turn high heat to low heat, 30---40 minutes.

4. When there is 1 3s of water left in the pot, add peanuts, carrots, oyster mushrooms, white mushrooms, corn shoots, etc., continue to stir-fry, drain the soup, and turn off the heat. After cooling, add sesame oil and black sesame seeds.