What are the 70 temple vegetarian recipes?

Temple Vegetarian Recipe 1: Stir-fried vermicelli with baby cabbage

Introduction】 A simple home-cooked and fast-handed vegetarian dish, which is delicious to eat.

Ingredients: 2 baby cabbage, appropriate amount of vermicelli, 2 green peppers, appropriate amount of ginger, appropriate amount of Sichuan pepper, a little salt, appropriate amount of light soy sauce, dried chili pepper.

Method】 Wash the vermicelli, soak them in boiling water, remove them and set aside.

Wash the baby cabbage and cut it into shreds, shred the green pepper, cut the ginger into foam, and cut the dried chili pepper into sections for later use.

Add shredded baby cabbage, stir-fry until it is about to change color, quickly add vermicelli and stir-fry quickly, until the baby cabbage is completely discolored, then add a little salt and light soy sauce to extract freshness, and remove from the pot.

Tips: If the pot is too dry during the stir-frying process, add an appropriate amount of water. Changing baby cabbage to sauerkraut becomes sauerkraut fried vermicelli, the steps are the same, and the rice is the same.

Temple Vegetarian Recipe 2: Stir-fried and smoked celery and shiitake mushrooms

Ingredients: celery, shiitake mushrooms, smoked dried, bell peppers, salt.

Method: 1. Wash the celery, cut off the stems, and tear the leaves. Slice the mushrooms after soaking, smoke them dry and slice them, and cut the bell peppers into shreds;

2. Pour oil into the hot pot, stir-fry a little green onion, stir-fry the mushroom slices and smoked dried slices, and pour a little water to soak the mushrooms if the pot is dry;

3. Pour in the celery stems and leaves, stir-fry until the celery is cooked, then turn off the heat;

4. Pour in shredded bell peppers, add salt, and stir-fry evenly.

Temple Vegetarian Recipe 3: Pine nut corn

Method: 1. Cut the corn kernels with a knife, dice the carrots, peas and pine nuts for later use;

2. After the water in the pot boils, add a little oil and salt, put in the peas and cook for seven or eight minutes, remove and set aside, put in the corn kernels and cook for two or three minutes, remove and set aside, and chop the green onion for later use;

3. After the oil in the pot is hot, add the chopped green onion and stir-fry until fragrant, stir-fry the diced carrots evenly, add the peas and corn kernels and stir-fry for two minutes;

4. Add salt and mushroom essence to taste, add pine nuts and stir-fry evenly.

Temple Vegetarian Recipe 4: Roasted eggplant with potatoes

Ingredients: 1 long eggplant, 1 potato, 1 tomato.

Ingredients: salt, oil, pepper, ginger powder, thirteen spices, light soy sauce.

Method: 1. Cut the eggplant directly into pieces and put it in a bowl;

2. Cut the long eggplant, potatoes and tomatoes into cubes for later use. Recently, I like to add some tomatoes to everything I eat, the weather is hot, and the sour ones are more appetizing;

3. Fry the potatoes in oil on both sides;

4. After the potatoes are browned on both sides, put them out for later use, and oil the eggplants again;

5. After frying the eggplant, pour the tomatoes into the pan together with the fried potatoes. Then add salt, oil, pepper, ginger powder, thirteen spices, light soy sauce to taste, add a little water and cook for 3 minutes;

6. Remove from the pot and serve on a plate.

Temple Vegetarian Recipe 5: Stewed vermicelli with cabbage and tofu

Ingredients: a bunch of vermicelli, a small piece of tofu, 3 shiitake mushrooms, 4 cabbage leaves, and a small amount of shredded ginger.

Method】 Soak the vermicelli in cold water.

Heat a little oil in a pan and stir-fry the ginger shreds.

Add the thick slices of chopped tofu and shiitake mushrooms and stir-fry slightly.

Add water, add the soaked vermicelli, bring to a boil and reduce the heat.

Put the washed and cut cabbage leaves and continue to cook.

Add salt, a little soy sauce, a little sugar and peppercorn powder to taste.