As soon as you enter the winter, the weather gradually cools down, and you always feel that your hands and feet are cold, and you want to eat something hot, especially meat, most people are not happy with meat. But winter supplements should be nutritionally balanced, can not blindly eat big fish and meat, daily diet should also be meat and vegetarian collocation, so as to eat healthier, do not eat meat in winter, but also eat more vegetables, the same supplement nutrition, the following and everyone to share 6 healthy home-cooked vegetarian dishes, light less oil, cold and warm stomach.
1. Prepare a oyster mushroom, remove the root and tear it into even small pieces.
Prepare one apricot abalone mushroom and cut into diamond-shaped slices.
Prepare a few shiitake mushrooms, cut off the stems and change the knife to a small, even piece.
Put all in the same basin, add the right amount of water to grasp and wash a few times, soak for 10 minutes to set aside, soaking can fully remove the dust and impurities in the mushrooms.
Prepare a few pickled peppercorns, cut into small pieces, cut into minced ginger, green onion, garlic slices, and coiled pepper rings for later.
2. Blanch the mushrooms in the water: boil water in the pot, add 2 grams of salt into the bottom taste, chicken essence 1 gram, cooking wine 5 grams, vegetable oil 5 grams, vegetable oil can form an oil film on the surface of the mushrooms, maintain a tender taste, after the water is boiled, pour the mushrooms into the pot, blanch the water for about 1 minute, the mushroom surface is slightly translucent when fished out, this step is mainly to remove the astringency of the mushrooms, quickly rinse with cool water, can maintain the crisp and tender taste of the mushrooms, water control and backup.
3. Start cooking: burn the oil in the pot, after the oil is hot, pour in the green and red pepper and other small materials to burst the spicy taste, add 10 grams of oyster sauce to freshen, fry the oyster sauce and stir-fry, put the mushrooms into the pot and stir-fry evenly, pour a little water from the side of the pot.
Start seasoning: add 2 grams of salt, 1 gram of chicken essence, a little sugar to freshen, 5 grams of light soy sauce, 2 grams of dark soy sauce, turn the heat to quickly stir-fry the seasoning, fry the color evenly, and then hook a little thin mustard to thicken the soup, let the seasoning better adsorb on the surface of the mushrooms, pour in a little bright oil to brighten the color, turn well and then you can get out of the pot, a fresh and tender oyster sauce three bacteria will be ready.
1. Prepare two cabbage hearts, you can also use baby cabbage instead, cut off the roots, change the knife into even strips, put them in clean water to wash them and set aside.
Cut into minced garlic, millet pepper, minced ginger and green onion and set aside.
2. Blanch the cabbage with water: boil water in the pot, pour 5 grams of white vinegar, white vinegar can make the taste of cabbage more crisp, add a little chicken powder and salt into the taste, and then put in a little vegetable oil to prevent the loss of nutrients in the cabbage, after the water is boiled, pour the cabbage into the pot, blanch the water for 10 seconds, the cabbage changes color and immediately pour it out, quickly rinse with water to cool down, so as not to make the cabbage soft.
3. Start cooking: burn oil in the pot, pour ginger, garlic and other small ingredients when the oil temperature is 50% hot, open a small fire to fry the aroma, add 10 grams of watercress sauce to fry incense, fry out red oil, pour a spoonful of water from the side of the pot, add 10 grams of sugar, 10 grams of aged vinegar, everyone can adjust the fish sauce according to their own taste, the proportion is not limited.
Add 2 grams of soy sauce, make the color of the soup more ruddy, salt 2 grams, chicken powder 1 gram, a little sugar to freshen, stir well, hook a little water starch to thicken the soup, pour in the cabbage to turn the heat and stir-fry for 10 seconds, let the cabbage evenly wrapped in the soup into the flavor, and finally pour in a little bright oil to brighten the color, after turning well, you can get out of the pot, a sweet and sour fish cabbage is ready.
1. Prepare a handful of vermicelli, soak in warm water for 10 minutes, soak well and cut into segments.
Prepare an appropriate amount of okra, wash it in water, remove the stem from the middle and cut it, leave two okra to cut into circles, and then cut a little red pepper ring for color matching.
2. Place the cut okra on a plate, spread the vermicelli evenly on top of the okra, and then place the okra rings and pepper rings on top to garnish.
3. Prepare to steam: boil water in the pot, put the grate, bring the water to a boil, put the okra in the pot and steam for 10 minutes, steam the okra and vermicelli.
4. Seasoning sauce: cut some minced garlic into the pot, pour 20 grams of steamed fish soy sauce, 10 grams of soy sauce, add a little salt, 1 gram of chicken essence, a little sugar to freshen, add a little warm boiling water to open the seasoning, and then cut some ginger into the basin, stir well and set aside.
After the okra is steamed, take it out and evenly drizzle with the seasoned sauce.
5. Burn the oil in the pot, add 5 grams of oyster sauce to freshen, stir and open the oyster sauce, when the oil temperature rises to 70% hot, start the pot, pour the hot oil on the sauce to stimulate the aroma, a simple and fast okra steamed vermicelli is ready.
1. Prepare a green radish, wash it, cut it into evenly sliced pieces and then cut into thin strips.
Prepare a carrot, peel it and wash it, also cut into thin strips and wash it clean.
Prepare a handful of dried fungus, soak the hair in advance and cut into strips.
Cut into shredded ginger, green onion, millet pepper rings, and then order a small piece of fatty meat, cut into strips and sauté lard.
2. Blanch the ingredients: boil water in the pot, add the right amount of salt and chicken essence into the bottom taste, and then pour a little vegetable oil and white vinegar to prevent the loss of nutrients in the side dishes, keep the bright color of the side dishes, put the ingredients into the pot after the water is boiled, blanch the water for about 1 minute, pour out the cold water quickly after the break, to prevent the ingredients from returning to soft.
3. Add a little bottom oil to the pot, put in the cut fat meat and sauté the oil inside, so that the fried dishes will be more fragrant, the fat meat is fried, fried and charred, the onion, ginger and millet pepper are poured into the pot, open a small heat to bring out the aroma, pour the ingredients into the high heat and stir-fry quickly, so that the ingredients are evenly wrapped in oil, so as not to produce a lot of water.
Add 2 grams of salt, 1 gram of chicken powder, 1 gram of five-spice powder, a little sugar to freshen, stir-fry the seasoning, and then hook a little water starch to make the seasoning better adsorb on the surface of the ingredients, pour a little oil to brighten the color, turn well and then you can get out of the pot, a light and refreshing vegetarian stir-fry three things are ready.
1. Prepare three baby cabbages, cut off the roots and change the knife to long strips.
Prepare two peeled eggs, peel off the outer skin, wash well and cut into small pieces.
Prepare a small piece of pork belly and cut into thin slices.
Cut the green onion and ginger and set aside.
2. Blanch the baby cabbage: boil water in the pot, add the appropriate amount of chicken essence and salt into the bottom flavor, and then pour some vegetable oil and white vinegar to lock the nutrition in the baby cabbage, prevent the baby cabbage from changing color, after the water boils, pour the baby cabbage into the pot, quickly blanch the water for 1 minute, and pour out the control water after the baby cabbage becomes soft.
3. Burn the oil in the pot, after the oil is hot, put the meat slices into the pot to simmer out the oil inside, after the meat slices are fried white, stir-fried, pour the pine blossom eggs and minced onion and ginger into the pot to fry out the aroma, pour the appropriate amount of water from the side of the pot, add 2 grams of salt to season, chicken essence or chicken juice can be slightly more, if there is no less broth, the soup will have some dullness, and then add 5 grams of oyster sauce to freshen, stir and open the seasoning, after the soup is boiled, pour the baby cabbage into the pot.
Turn the heat to a low heat for 2 minutes, let the baby cabbage absorb the soup into the flavor, and finally pour in a little sesame sesame oil, stir well, put the baby cabbage on the plate and then pour the soup to eat, a light and nutritious soup baby cabbage is ready.
1. Prepare two sections of lotus root, cut the outer skin clean, first cut into thick slices and then cut into long strips, after cutting well, grasp and wash twice with water, wash the lotus root, and then add a little white vinegar to the water, a spoonful of salt, grasp and mix evenly and soak for a while to prevent the lotus root from changing color.
Prepare a little green and red pepper and cut into long strips to add color to the dish.
Cut the green onion and ginger and set aside.
2. Blanch the lotus root: boil the water in the pot, put the lotus root into the pot after the water boils, pour a little white vinegar, white vinegar can prevent the lotus root from oxidizing and turning black, blanch the water for 30 seconds, then pour the green and red peppers to continue to blanch the water for 10 seconds, pour it out and rinse it quickly with cool water to prevent the lotus root from becoming soft at the residual temperature, and the taste is not crisp enough.
3. Start the pot to burn the oil, put in the green onion, ginger, and then sprinkle a small handful of dried peppers, turn on the low heat and stir-fry together to make the spicy taste, pour the lotus root and green and red pepper into the pot and stir-fry evenly, add 2 grams of salt, 1 gram of chicken essence, 5 grams of white vinegar, a little sugar to freshen, turn the heat and fry for 10 seconds, then hook a little water starch, let the seasoning better adsorb on the surface of the ingredients, pour a little bright oil to brighten the color, turn well and then come out of the pot, a crisp and refreshing sour and spicy lotus root will be ready.