This issue of the guide: share the dried 8 vegetarian dishes, there are small stir-fry and cold mix, are summer meals
Summer hot, suitable for eating some light dishes, dried incense is a very nutritious soy products, with dried dishes made of delicious, cheap and delicious, rich in nutrition, dried incense contains sufficient protein, but also contains a variety of minerals, but also can supplement calcium, loved by everyone. The dry, tender and delicious flavor is delicious and cannot be tired of eating. There are many methods of dried incense, can be cold mixed, can be hot stir-fried, today share the dried 8 vegetarian dishes method, there are small stir-fry and cold mix, light and nutritious, are summer meals, the following share the method of these dishes:
【Stir-fried dried parsley】Ingredients required: 2 slices of dried incense, 1/2 catties of parsley, 2-3 pieces of millet spicy, oil and salt to taste, 2 cloves of garlic, 1 tablespoon of oyster sauce,
Procedure steps:
1. Pluck the celery leaves, wash the celery, and cut the celery into segments. Celery leaves should not be thrown away, nutrition is also very rich, blanched in the water, you can spread eggs, or cold mix are delicious.
2. Cut each piece of dried incense into four pieces, and then cut the dried incense into strips.
3. Cut the millet spicy slash into pieces and the garlic into slices.
4. Add water to the pot and bring to a boil, add dried and blanched water, boil the water for 1-2 minutes, cook the dried incense to soften, drain the dried incense and set aside.
5. Bring the water back to a boil in the pot, add a little salt, blanch the celery, blanch the celery until the color turns dark green, fish out the celery and put it in cold water to cool, remove the drainage. When blanching celery, adding a little salt to the water will make the color of celery more emerald green, and after blanching the water, it will be put into cold water to cool, which can keep the taste of celery more crisp and tender, and the color will not turn yellow.
6. Heat oil in a pan, add garlic slices and millet spicy and stir-fry.
7. Stir-fry the dried incense for 1 minute, then add the celery, add the oyster sauce, stir-fry quickly over high heat, turn off the heat, and put it on the plate. A plate of sautéed dried parsley with a full color and flavor is ready.
【Dried mung bean sprouts stir-fried】Ingredients required: 1/2 kg of mung bean sprouts, 2 slices of dried green beans, 2 peppers, oil and salt to taste, 1 green onion, 2 cloves of garlic,
1. Prepare the required ingredients and wash the bean sprouts.
2. Remove the peppers, remove the seeds, cut them into strips, cut the dried incense into 4 pieces, and then cut into strips.
3. Add water to the pot to boil, put in the dried blanched water, boil the water for about 1 minute, fish out the dried incense, drain the water and set aside, blanch the water before the dried dried stir-fry, the fried dried beans are soft and fragrant, do not blanch the water directly, the fried dried beans are dry and hard.
4. Add oil to the pot and heat it, add green onion, garlic slices to fry, and then add mung bean sprouts to stir-fry on high heat, fry the mung bean sprouts until they are broken, and when frying bean sprouts, they should be fried quickly in a hot pan, so that vitamin C is less damaged.
5. Add dried incense and shredded pepper, then add salt, stir-fry quickly over high heat, turn off the heat, and put out the plate.
【Dried vermicelli stir-fried cabbage】Ingredients required: 1/2 cabbage, 2 slices of dried vermicelli, 1 handful of vermicelli, 2-3 millet spicy, oil and salt to taste, 1 green onion, 1 slice of ginger, 2 cloves of garlic, 2 tablespoons of light soy sauce,
1. The noodles should be soaked in advance, add water to the pot to boil, boil the noodles, cook the noodles until they become soft, and then soak in warm water for about half an hour, and soak the noodles until there is no hard core.
2. Cut the dried incense into strips, the millet spicy into chili rings, the green onion into green onions, the ginger into minced, and the garlic sliced.
3. Peel off the cabbage leaves, put them in water and wash them, then drain the cabbage and cut the cabbage into strips.
4. After the vermicelli is soaked, drain the vermicelli, put it in a container, add 1 tablespoon of oil and mix well, then add 1 tablespoon of soy sauce and mix well. After the noodles are soaked, add oil and mix well, so that when the noodles are fried, the noodles will not stick to the pan and will not stick to a ball, which is a trick for frying the noodles.
5. Add water to the pot and bring to a boil, add dried incense and blanch water, cook the dried incense for a few minutes, cook until the dried incense becomes soft, fish out the dried incense, drain and set aside.
6. Heat the oil in the pot, add the green onion, minced ginger, garlic slices and sauté until fragrant, then add the cabbage shreds and stir-fry over high heat, and fry the cabbage until the color becomes dark green.
7. Add millet spicy, vermicelli, dried incense, add a little salt, 1 tablespoon soy sauce, stir-fry together, fry until the noodles become transparent, turn off the heat, put out the plate.
【Small stir-fried dried incense】Ingredients: 2 slices of dried incense, 3 peppers, 3-4 pieces of millet spicy, appropriate amount of oil, 1 piece of green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, appropriate amount of water starch,
1. Cut the large pieces of dried incense into 4 parts, and then cut the dried incense into strips.
2. Cut the green onion into chopped green onions, minced ginger, sliced garlic, peppercorns and millet spicy slash knives cut into chili rings.
3. Add water to the pot to boil, put in the dried blanched water, boil the water for about 1 minute, fish out the dried incense, drain the water and set aside, do more blanching before the dried incense is fried, the fried dried beans are soft and fragrant, do not blanch the water, the fried dried beans are dry and hard.
4. Heat the oil in the pot, add the green onion, minced ginger, garlic slices and stir-fry until fragrant, then add the pepper segment and the millet spicy and stir-fry together, stir-fry until the color of the pepper becomes dark green.
5. Stir-fry evenly in the dried incense, then add oyster sauce, pour in soy sauce, stir-fry evenly.
6. Drizzle a little water starch to outline the thin mustard, stir-fry over high heat until the soup becomes viscous, wrap it around the ingredients, turn off the heat, and put it on the plate.
【Stir-fried cabbage with dried peppers】Ingredients required: 1/2 cabbage, 2-3 peppers, 2 slices of dried peppers, oil and salt to taste, 1 green onion, 2 cloves of garlic, 1 tablespoon of light soy sauce,
1. Prepare the required ingredients, use half a cabbage on it, choose a pepper with some spicy flavor, and the stir-fried dish tastes good.
2. Peel off the cabbage leaves, wash them, drain the water, and then cut the cabbage into thicker shreds.
3. Remove the peppers, remove the seeds, cut them into strips, and cut the dried incense into strips.
4. Add water to a boil in the pot, add dried and blanched water, boil the water for 1 minute, fish out the dried incense, drain and set aside. Before the dried incense is blanched, the dried incense is soft and fragrant, not blanched directly, and the dried and hard is fried.
5. Heat oil in the pot, add green onion, garlic slices and sauté until fragrant, then stir-fry cabbage over high heat, sauté the cabbage until slightly soft.
6. Stir-fry together with shredded pepper for 1-2 minutes.
7. Add dried incense, then add salt, soy sauce, stir-fry on high heat for 1-2 minutes, so that the flavors of the ingredients are all blended together, turn off the heat, put out the plate.
【Celery Enoki mushroom mixed with dried incense】Ingredients required: 1/2 kg of enoki mushrooms, 2 2 stalks of celery, 1/2 kg of dried incense, 2-3 pieces of millet spicy, appropriate amount of oil and salt, 1 tablespoon of sesame oil, 2 cloves of garlic, 10-20 peppercorns,
1. Prepare the required ingredients, choose the celery leaves and wash.
2. Cut off the roots of the mushroom, tear the mushroom into small flowers, and wash it.
3. Cut the celery into sections with a slashing knife, mince the garlic and cut the millet spicy into chili rings.
4. Cut the dried incense into strips, add water to the pot and bring to a boil, add the dried incense and blanch the water, after the water is boiled, blanch the dried incense until it becomes soft, fish out the dried incense, drain the water and set aside.
5. Boil the water in the pot again, add celery blanched until the color becomes dark green, then add the enoki mushroom blanched, boil the water for half a minute, fish out the mushrooms and celery together, put it in cold water to cool, fish out, and use your hands to clean the water.
6. Put the mushrooms, celery, dried incense in a large bowl, add minced garlic and chilli rings.
7. Heat the oil in the pot, fry the peppercorns over low heat, fry the peppercorns until slightly charred, and fish out the peppercorns.
8. Drizzle the fried pepper oil on the minced garlic and pepper rings, add salt, sesame oil, stir well with chopsticks, and put on the plate.
【Dried celery】Ingredients required: 2 pieces of dried incense, half a catty of celery, 3 spicy millets, 3 oil and salt, 3 cloves of garlic, 10 peppercorns,
1. Prepare the required ingredients, pluck the leaves of the celery, wash the celery,
2. Cut the celery into segments.
3. Cut the dried incense into strips, mince the garlic and cut into sections with a spicy knife of millet.
4. Add water to the pot and bring to a boil, add dried incense and blanch water for about 1 minute, fish out the dried incense, put it in cold water and cool it, remove the drainage. Fragrant dried blanched water can make the dried beans soft and fragrant, and taste good when eaten.
5. The water in the pot is boiled again, add a little salt, add celery blanched water, blanch the celery until the color becomes dark green, fish out the celery, put it in cold water to cool, make the celery cool down quickly, fish out the celery, drain the water, when the celery is blanched, add a little salt to the water, which will make the color of the celery more emerald green, after blanching, put it in cold water to cool, you can make the celery taste crisp and tender, and the color will not turn yellow.
6. Add oil to the pot and heat it, add the peppercorns, fry them over low heat, fry the peppercorns until slightly charred, and fish out the peppercorns. When frying peppercorns, it is necessary to fry them over low heat, it is easy to fry the peppercorns with a large heat, and slow fry them with a low heat to fully fry out the aroma of the peppers.
7. Place the celery and dried parsley in a large bowl, drizzle with the fried peppercorn oil, then add the minced garlic, millet spicy and salt. Use chopsticks to mix well, put out the plate, a plate of crisp, tender and delicious, peppery celery mixed with dried incense is ready.
【Dried mung bean sprouts mixed with cucumber】Ingredients required: 1 cucumber, 1/2 kg mung bean sprouts, 2 slices of dried fragrant, oil and salt to taste, 2 cloves of garlic, 3-4 dried chili peppers, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, 2 tablespoons of rice vinegar,
1. Cucumber peel is rich in nutrients and should be eaten raw. However, in order to prevent the harm of pesticide residues to the human body, cucumbers should be soaked in salt water for 15 to 20 minutes before washing raw food. When soaking cucumbers in salted water, do not pinch the head and remove the roots, and keep the cucumber intact, so as not to lose nutrients from the cutting surface during the brewing process.
2. Cut the cucumber into strips, cut the dried incense into strips, mince the garlic and cut the dried pepper into sections with scissors.
3. Add water to the pot and bring to a boil, add dried and blanched water, boil the water for 1-2 minutes, fish out the dried incense, put it in cold water and cool, drain the water and set aside.
4. Bring the water back to a boil in the pot, add mung bean sprouts to blanch the water, after the water is boiled, cook for 1-2 minutes, fish out the mung bean sprouts, put them in cold water to cool, and drain the water.
5. Add oil to the pot and heat it, pour the hot oil into the bowl containing the dried pepper segment, fry the dried pepper until fragrant, the oil temperature should be mastered, do not fry the dried pepper paste.
6. Put the cucumber shreds, dried strips, mung bean sprouts in a large bowl, then add the fried chili oil, minced garlic, salt, soy sauce, sugar and rice vinegar, mix well with chopsticks, and put it on the plate.
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