When it is cold, the biggest change on the dinner table at home, most of the big fish and meat, and very few green vegetables. As the saying goes: "Fish make fire, meat produce phlegm, radish cabbage keeps peace", this sentence is still very reasonable.
Big fish and big meat eat too much, body fat accumulates, and slowly health will go wrong. Therefore, it is recommended to often fish and meat, give your body a holiday, and eat a few light vegetarian dishes. Today, Da Lei recommends 6 light and refreshing home-cooked dishes, which are both nutritious and satisfy the taste buds.
Garlic broccoli
1, Prepare a broccoli, cut into small flowers with a knife, wash well; half a red pepper, cut into triangular pieces, then prepare the appropriate amount of minced garlic, put it in a bowl and set aside.
2, add an appropriate amount of water, 1 spoonful of salt, a little vegetable oil, wait for the water to boil, pour in broccoli and red pepper blocks, and when the water boils again, you can pour out the controlled water. (Adding vegetable oil when blanching water can keep broccoli bright in color)
3, heat the wok, add a little cooking oil, pour in the minced garlic and stir-fry, pour in the broccoli, quickly stir-fry for a while to remove the heat and start seasoning, add salt, chicken powder, pepper, oyster sauce each appropriate amount.
Change to medium heat and stir-fry the seasoning, hook a little water starch and sesame oil, simply stir-fry a few times, you can turn off the heat and put the pan on the plate.
Small stir-fried zucchini
1, Prepare 1 zucchini, wash and remove the head and tail, cut into thin strips; half a carrot into thin strips; several cherry tomatoes cut into slices, a few garlic into garlic slices, and then grab a few dried red peppers for later;
2: Heat a wok, add half a spoonful of cooking oil, first add garlic slices, red dried pepper and cherry tomatoes to stir-fry until fragrant, then pour zucchini and shredded carrots, quickly stir-fry a few times.
Remove the heat from the pot and start seasoning, add 1.5 grams of salt, 1 gram of chicken powder, 0.5 grams of pepper, 0.5 grams of sugar, add 5 grams of soy sauce to taste, pour in from the side of the pot;
Turn on high heat, stir-fry for 15 seconds, then drizzle a little oil, simply turn well, then turn off the heat and put it on the plate.
Stir-fry mung bean sprouts
1, Prepare a plate of washed mung bean sprouts; a red pepper and a green pepper cut into thin strips for color matching; prepare a little minced garlic, ginger, a little peppercorns and dried red peppercorns.
Pat a few grains of garlic flat, cut a small piece of ginger into ginger grains, add a few peppercorns, and set aside a small handful of dried red peppers.
2, pour the bean sprouts into a colander, rinse twice with water, control the water and set aside;
3, add a little cooking oil, add ginger garlic and dried red pepper, stir-fry peppercorns, pour in green and red pepper shreds, turn on high heat and stir-fry a few times, then pour mung bean sprouts, quickly stir-fry for 20 seconds;
Start seasoning, add 3 grams of salt, 2 grams of chicken powder, 1 gram of pepper, 1 gram of sugar, 10 grams of white vinegar, stir-fry quickly over high heat, and dissolve the seasoning.
Drizzle with a little oil and continue to stir-fry for 15 seconds before turning off the heat and serving.
Stir-fried yam
1, Prepare two sections of Huai yam, after washing, peel off the skin, cut into 3 mm thick thin slices, put into a basin of water, add a little white vinegar, to avoid the yam oxidation and blackening;
A green pepper and half a red pepper are decanted and cut into diamond-shaped slices; a few grains of garlic are flattened, and a small piece of ginger is cut into ginger grains.
2, boil water, add a little white vinegar, after the water boils, put down the yam, push a few times with a spoon, cook for about two minutes on medium heat, pour in green and red peppers, blanch the water for 15 seconds, you can pour out the control water, and then after a cool water reserve.
3, add a little cooking oil to the pot, add ginger and garlic to fry, add a few red fried incense, then pour in yam, add a little water, add 2 grams of salt, 2 grams of chicken powder, 1 gram of sugar to fresh, quickly stir-fry evenly, dissolve all the spices.
Hook a little water starch, stir-fry a few times, increase the taste of yam, then drizzle a little bright oil, simply stir-fry evenly, you can turn off the heat and put the pot on the plate
Stir-fried bamboo
1, Prepare half a pound of soaked rotten bamboo, cut into three cm long segments; half a green pepper, half a red pepper cut into triangular pieces; then grab a small handful of soaked black fungus for later; a piece of green onion white, cut into horseshoe slices, and cut into garlic slices.
2, boil water in the pot, add a spoonful of salt, wait for the water to boil, put down the rotten bamboo, blanch the water for about a minute, you can pour out the controlled water.
3, add half a spoonful of cooking oil to the pot, pour in the onion and garlic to fry until fragrant, add 3 grams of oyster sauce, stir-fry, pour in green and red peppers and fungus, quickly stir-fry a few times, add a spoonful of water;
After boiling, add 2 grams of salt, 1 gram of sugar, 1 gram of chicken powder, 3 grams of Donggu soy sauce, stir-fry the seasoning, then hook a little water starch, pour in the curd bamboo.
Stir-fry a few times, drizzle a little oil, slowly dry the broth and turn off the heat and plate.
Vegetarian stir-fried three shreds
1, Prepare a carrot, cut into thin strips and set aside; a small handful of leeks, washed and cut into 2 cm long segments; 2 or 2 mung bean sprouts; then prepare garlic and a few dried peppers.
Boil water in a pot, add shredded carrots, blanch for 30 seconds and then pour out the controlled water.
3, add a little cooking oil to the pot, pour in garlic slices and dried red pepper and stir-fry, add 5 grams of oyster sauce to freshen, stir and boil, pour in the carrot shreds and stir-fry a few times, then pour in the mung bean sprouts and stir-fry quickly.
After 4, 10 seconds, pour in the leeks and continue to stir-fry, about 20 seconds after the fire, start seasoning: add 1 gram of salt, 1 gram of chicken powder, 0.5 grams of sugar to fresh, stir-fry quickly for a while,
5, before starting the pot, pour a little sesame oil, brighten, add flavor, simply turn well, you can turn off the heat and put the pot on the plate.
Well, today's 6 light and refreshing home-cooked dishes are shared here, and friends who like this article can follow, like and forward.
Thanks for reading, and we'll see you next time.