38 home cooked vegetarian dishes, simple to make, delicious and delicious, everyone loves to eat

<><Vegetarian dishes

Baby cabbage ham and tofu pot

Ingredients:

A piece of old tofu, 1 small baby cabbage, 1 small handful of soaked black fungus, 1 ham sausage, 1 seafood mushroom - a handful of minced garlic, chopped green onion.

Method:

1. Cut the tofu into thick slices, fry it in a pan until golden brown on both sides, pour oil into the pan and fry the chives and garlic, pour in the seafood mushrooms, baby cabbage, fungus, and ham and fry until soft.

2. Pour the tofu cubes, add two spoons of light soy sauce, a spoonful of dark soy sauce, a little salt and chicken essence, boil and simmer for 5 minutes, pour in half a bowl of starch water, collect the juice and sprinkle chopped green onions.

Oyster sauce shiitake mushrooms

Ingredients:

Shiitake mushrooms, green peppers, spicy millet, chopped garlic and green onions, light soy sauce, oyster sauce.

Method:

1. Remove the stems of the mushrooms, wash and cut into slices, slice the green peppers, minced garlic, chopped green onions, and cut the millet spicy for later use.

2. Stir-fry chopped chives and garlic in hot oil in a pot, pour in mushrooms and stir-fry until soft, add millet spicy green peppers and stir-fry raw.

3. Add a spoonful of fly oil ,-- a spoonful of light soy sauce and stir-fry to taste.

Hot and sour lotus root slices are in the hands of the hand

Ingredients:

1 large section of lotus root, spicy millet, green chili, green onion, minced garlic.

Method:

1. Mix the sauce first: 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of fly oil, 1 tablespoon of starch, half a tablespoon of sugar, add a small half bowl of water and stir well.

2. Peel and dice the lotus root, blanch and remove it for later use.

3. Stir-fry the hot onion and garlic until fragrant, add the diced lotus root and stir-fry, pour in the sauce and stir-fry to reduce the juice, and add the chili pepper to stir-fry and break off.

Stir-fried king oyster mushrooms with green peppers

Ingredients:

Two oyster mushrooms, two green peppers, one red pepper, and three cloves of garlic.

Method:

1. Prepare the ingredients and clean them, shred the oyster mushrooms, shred the chili peppers, cut the chives into sections, and chop the garlic.

2. Put oil in a pot, enlarge the garlic and stir-fry until fragrant, add the oyster mushrooms and stir-fry.

3. Put a spoon of light soy sauce ,-- a spoon of oil, add an appropriate amount of salt and stir-fry, fry the oyster mushrooms until soft, add the green peppers, put the black peppers after the green peppers change color, and stir-fry.

Stir-fried beans with chili peppers

Ingredients:

Bean bubbles, green peppers, millet spicy, garlic, green onions.

Method:

1. Soak all three beans, cut the green pepper and millet spicy, and chop the green onion and garlic for later use.

2. Heat the oil in the pot, first add the green onion and garlic and stir-fry until fragrant, then add light soy sauce, fly oil, bean paste, and stir-fry the red oil.

3. Pour in the water starch and cook until thick, put the beans in the bubble and stir-fry, and finally add green pepper and millet to stir-fry for 2 minutes.

Garlic baby cabbage

Ingredients:

Baby cabbage, millet spicy, garlic foam, light soy sauce.

Method:

1. Adjust the sauce first: two spoons of light soy sauce, a spoonful of fly oil, a little sugar, a spoonful of starch, and half a bowl of water, stir evenly and set aside.

2. Cut the baby cabbage into strips, blanch and place on a plate.

3. The oil is hot and the millet is spicy, the garlic is not stir-fried, pour in the seasoned sauce, boil until thick, and pour it on the baby cabbage.

Baby cabbage stewed bean bubbles

Ingredients:

1 baby cabbage, 150 grams of bean bubbles, green onions, ginger and garlic.

Method:

1. Wash the baby cabbage and cut it into small sections, and divide the bean bubble into two.

2. Stir-fry the green onions, ginger and garlic until fragrant, stir-fry the baby cabbage until soft, and soak the beans 2

3. Add a little salt, 1 tablespoon of light soy sauce, 1 tablespoon of fly oil and stir-fry evenly, bring to a boil over high heat and simmer for about 3 minutes.

1.Remove the roots of the soybean sprouts, wash and drain. Cut the dried fragrant pepper into long strips, remove the seeds of the red pepper and cut it into thin strips, peel the garlic and cut it into thick slices.

2.Put cold oil in a pan, add dried bean curd and garlic slices.

3.Stir-fry over low heat until the dried tofu is fragrant and slightly hard.

4.Add the sprouts.

5.Add shredded red pepper and 1 1 3 tablespoons of light soy sauce and 1 teaspoon sugar.

6.Stir-fry over high heat, mix all ingredients with chopsticks, and it will be ready for about 1 and a half minutes.

1. Pour oil into the wok (a little more than usual for stir-frying), heat until it is 80% hot, change to medium heat, and add green peppers.

2. Press the green pepper with the back of the spatula to make a circle at the bottom of the pot, then stir-fry and circle again.

3. Until the green pepper becomes soft and the skin is golden brown, leave the bottom oil in the pan, and put the green pepper out for later use.

4. Add tempeh and minced garlic to a wok and stir-fry until fragrant.

5. Add green peppers, a small amount of water, salt, sugar, light soy sauce, vinegar, mushroom essence, and stir-fry the seasonings well.

1. Pick a few medium-sized potatoes, 3 are enough.

2. Take a small soup pot, pour in an appropriate amount of water, put in the washed potatoes, the amount of water is not over the potatoes, and then add 5g of salt.

3. After boiling over high heat, turn to medium heat and cook for about 20 minutes, as long as the potatoes are cooked and soft.

4. You also need some minced ginger, cumin powder, cumin grains, black pepper, and chili powder.

5. When the potatoes are cooked, remove the moisture and set aside to cool down.

6. Remove the outer skin after cooling.

7. Cut into hob blocks.

8. Pour a little oil into the pot, heat it and put in the cumin grains, fry it until fragrant, and then add the potato cubes.

9. After stir-frying a few times, add minced ginger, cumin powder, chili powder, black pepper, salt, continue to stir-fry for a few minutes, and finally sprinkle some chopped coriander when it comes out of the pot.

1. Pour the water tofu into a plate, slice it, and gently spread it into an oblique shape with your hands; Shred the green onion and soak in water for later use.

2. Pour the chopped peppers on the tofu, pour soy sauce on them, and wrap the tofu plate with plastic wrap. Don't leak air.

3. After adding water to the steamer and bringing to a boil, put in the tofu plate, cover and steam for 10 minutes.

4. After turning off the heat, take out the tofu plate, remove the plastic wrap, sprinkle the drained shredded green onions, heat the oil and splash it on it.

1. Crush the tofu with a spoon;

2. Remove the ends of the pepper, remove the seeds, and cut into three-centimeter-thick segments;

3. Add chopped green onion and ginger to the crushed tofu, add an appropriate amount of cooking oil, salt, mushroom essence and pepper and stir well;

4. Fill the hollow section of the pepper with the stirred tofu puree and smooth it out;

5. Stuff the formed pepper tofu with a layer of starch on both sides, and then wrap it in a layer of bran;

6. After the oil in the pot is hot, drain the stuffed tofu into the pot and fry it over low heat until golden brown on both sides.

1. Bring the water to a boil, first add enoki mushrooms and yellow bell pepper shreds and blanch for 30 seconds, then add shredded green onions, mix well, and remove them;

2. Soak the 1st ingredient in ice water for half a minute;

5 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar, a small half spoon of honey (sugar) and minced garlic are well mixed into a wet season, remove 2 ingredients, gently squeeze out the water and mix well;

4. Drop a few drops of sesame oil before serving.