Don't always have big fish and meat during the Spring Festival, try these 7 vegetarian dishes, which are appetizing and not greasy, and the method is simple

As the saying goes: every New Year fat three pounds, big fish and meat eat more, will cause a certain burden on our stomach, at this time we have to eat some vegetarian dishes appropriately, can play a role in relieving the appetizing, and the method is also simple, even if you are a kitchen white can easily control, today I share with you 7 healthy dishes, simple low-fat nutrition is still delicious, you can collect it in advance, do it during the Spring Festival.

First course: small potatoes for rice

Ingredients: Potatoes, onion, red pepper, green onion, garlic

1. Peel off the outer skin of the potatoes, slice and dice them, and put them in water to wash off excess starch on the surface
2. Dice the onion, as well as the red pepper
3. Seasoning sauce: oyster sauce, light soy sauce, a little dark soy sauce, an appropriate amount of sugar, salt, starch, an appropriate amount of water, stir well.
4. Heat the oil, heat the oil into the diced potatoes, turn on medium-low heat and stir-fry for 2 minutes, then add the garlic paste to continue stir-frying to fragrant, then pour in the onion, change the heat to high heat and stir-fry, and then pour in the diced red pepper and stir-fry evenly
5. Then pour in the seasoned sauce, stir-fry evenly, cover and simmer for 1 minute, then collect the juice over high heat, sprinkle green onions before leaving the pot, and nourish the rice and solve the hunger.

The second course: vegetarian stir-fried cabbage

Ingredients: eggs, cabbage, vermicelli, carrots, light soy sauce, oyster sauce, dark soy sauce, salt

1. Prepare the ingredients, soak the vermicelli, stir-fry the minced garlic and add the carrot to fry the raw one, fry the eggs loose and set aside, add the cabbage shreds, add the eggs
2. Add the vermicelli, add a spoonful of light soy sauce, a spoonful of oyster sauce, half a spoonful of dark soy sauce, a pinch of salt, stir-fry well.

The third course: cold lotus root slices

Ingredients: lotus root, garlic, green onion, millet spicy, white sesame seeds, paprika, light soy sauce, dark soy sauce, aged vinegar, oyster sauce, sugar, coriander

1. Sauce in advance: Prepare a bowl with minced garlic, millet chili, chili noodles, chopped green onion, and hot oil in a sesame pot and pour it over it, then put two spoons of light soy sauce, three spoons of vinegar, one spoonful of oyster sauce, and half a spoonful of sugar
2. Rinse the cut lotus root slices 3 times with cold water and then soak in clean water for fifteen minutes
3. Blanching: boil the pot of water under cold water for 5-6 minutes, then take it out and soak it in cold water, put it in the refrigerator for half an hour, take out the poured sauce and stir evenly, add coriander, grab and mix evenly, sour and spicy appetizing and rice.

The fourth course: white okra

Ingredients: okra, garlic, millet spicy, oil, light soy sauce, vinegar, oyster sauce, sugar

1. Clean the okra, add a few drops of oil to the pot and bring half a spoonful of salt to a boil, boil the okra for two minutes, remove the cool water, and then cut off the roots.
2. Seasoning sauce: Add minced garlic and red pepper to a bowl, then drizzle with piping hot oil to stimulate the aroma, then put some chicken essence white sugar, 1 spoonful of steamed fish soy sauce, a little aged vinegar, a little sesame oil, and a little cold boiled water and stir well
3. The seasoned sauce is poured directly on the okra, which is beautiful and delicious, tender and crisp without losing nutrients.

第五道：蒜蓉‬西兰花‬

Ingredients: Broccoli, garlic, oyster sauce, millet spicy, salt

1. Cut the broccoli into small florets and soak in a washing pot while blanching water and adding a pinch of salt
2. After the water boils, add the lovely broccoli, no more than two minutes at most, cut off, and drain
3. Hot pan, put minced garlic when cold oil, millet spicy low heat to half golden brown when you can pour oyster sauce, quickly stir-fry evenly, immediately pour in drained broccoli, the whole process is fast
4. If the drainage is not very thorough, there is more soup in the pot, you can properly drizzle a potato juice, and pot friends who like to eat sesame oil pour a little sesame oil before coming out of the pot is very flavorful.

Sixth: Chilled leek eggs

1. Clean the leeks and cut the leeks into sections
2. Bring water to a boil in a pot, drizzle in a little oil, pour the leeks in, blanch for 20 seconds, put them in cool water to cool, and then fish out the controlled dry water
3. Put garlic in a bowl, add 1 spoonful of balsamic vinegar, half a spoonful of sesame oil, salt, sugar, stir well and set aside.
4. Knock 2 eggs into the bowl, and then add 1 spoonful of water starch to it, so that the eggs are smooth and tender and not easy to break, stir well.
5. Brush the pan with oil, pour in the egg liquid and spread it flat, fry until golden brown on both sides, fry it and cut it into strips, put it together with the leeks, and put a little red bell pepper, the color is rich and adds flavor.
6. In the leek egg, pour in the soul juice just adjusted and grasp well.

Seventh course: pan-fried tofu

Ingredients: Tofu, oyster sauce, light soy sauce, salt, sugar, water, minced garlic, millet spicy, egg liquid, chopped green onion, water starch

1. Cut the tofu into thick slices and set aside, beat two eggs for later use, mince the garlic and mince the millet spicy for later use
2. Seasoning sauce: put oyster sauce, light soy sauce, salt, sugar, water in a bowl to make a sauce for later, chop green onion into chopped green onions for later, and water starch for half a bowl for later.
3. Thin slices of tofu are coated with a layer of egg liquid.
4. Heat the oil, put in thin slices of tofu when the oil is hot, be sure to use chopsticks to clamp them one by one and put them in the pot, fry until golden brown on both sides, and then fish them out for later use.
5. Heat the oil again, add minced garlic and millet spicy stir-fry until fragrant, and add the seasoned sauce.
6. Add the fried tofu, simmer for three minutes, pour in the water starch and thin the porridge, and collect the juice over high heat.
7. Finally, the wine is served with chopped green onion, and the color and aroma are complete.

Broken thoughts: Hello everyone, I am Robot Ling, sharing daily home-cooked meals with you, I like to study children's recipes, I like to cook Cantonese soup, and home-cooked dishes to record ordinary life. There are no special circumstances, it will be updated every day, thank you for your attention and likes, and I wish you and your family a happy life!