It is now the end of the fall, the temperature is still unabated, and the "autumn tiger" is full of power. I always want to eat some light vegetarian dishes every day, refreshing and not greasy, and there is no burden to eat too much! Here is a recipe for high-temperature essential vegetarian dishes, which is more fragrant than meat! If you love vegetarian food, you should collect it~
Oyster sauce okra
Ingredients: okra, 3 cloves of garlic, 1 millet pepper, salt, oyster sauce, light soy sauce
Method:
1. Wash the okra and cut the oblique section, and cut the circle. Finely chop the garlic and cut the millet pepper into rings.
2. Boil half a pot of water, add 1 tablespoon of oil, half a spoon of salt, and mix well. Pour okra into the water and blanch for a minute or two, turning it with a colander so that it is even.
3. Scoop up the blanched okra and put it on a plate. Cool down in cool water.
4. Pour a small amount of oil into a pot, about 20-30ml, add minced garlic and millet pepper, stir-fry until the garlic aroma comes out, and then add half a bowl of water.
5. Add 1 tablespoon of oyster sauce, then add 1 tablespoon of light soy sauce, mix well and taste salty, if it is not enough to taste, you can add a little salt or add a little light soy sauce.
6. After the sauce comes to a boil, cook for another two or three minutes, then turn off the heat. Pour the roasted sauce over the okra, mix well and serve.
Colorful yams
Ingredients: 2 yams, 1/2 carrot, 1/3 small bowl of peas, 1/3 small bowl of corn, green pepper, onion, garlic, salt, light soy sauce
Method:
1: Dice yam and carrots, wash peas and corn kernels and set aside.
2: Mince the onion and garlic, and dice the green pepper.
3: Blanch yams, carrots, peas and corn for 2 minutes, remove supercooled water and set aside.
4. Heat the oil, add a small amount of onion and garlic and stir-fry until fragrant, then put in the main ingredient after water, stir-fry a few times, add green pepper and fry for 2 minutes to get out of the pot.
Perilla cucumber
Ingredients: Cucumber, perilla, Chaotian pepper, garlic, salt, oyster sauce
Method:
1. Wash the cucumber and cut it diagonally into slices, do not cut too thin.
2. Cut the pepper into rings, finely chop the perilla, and crush the garlic directly for later use.
3. Brush oil in a pot, add cucumber slices, fry until golden brown on both sides, then drain the oil and set aside.
4. Restart the pot, put oil and cook until it is fifty hot, add Chaotian pepper and stir-fry until fragrant, then add cucumber, perilla, garlic and stir-fry in turn, and then add an appropriate amount of salt and a little oyster sauce and stir-fry well, the taste level is very rich, the cucumber is refreshing and wrapped with the aroma of perilla.
Braised with shredded zucchini
Ingredients: zucchini, garlic, green and red pepper, light soy sauce, rice vinegar, sugar, sesame oil
Method:
1. Cut part of the zucchini into slices, part of the silk, soak in light salt water for 1 minute, squeeze out the water and set aside.
2. Finely slice green and red peppers, chop green onions and set aside.
3. Roll up the zucchini in the form of flakes and place them on a plate in turn.
4. Then put the shredded zucchini and green and red pepper on a plate.
5. Mix a bowl of sauce: add 2 spoons of light soy sauce, 1 spoon of rice vinegar, 1 spoon of sugar, 1 spoon of sesame oil and a little salt to the bowl, stir evenly and pour over the ingredients, sprinkle with minced garlic and chopped green onion.
6. Heat oil in a pot, add 1 small handful of peppercorns to fry until fragrant, then take it out, pour the oil on top and mix well.
Sweet and sour crispy tofu
Ingredients: 1 piece of tofu, light soy sauce, vinegar, tomato paste, sugar, starch, white sesame seeds
Method:
1. Rinse the tofu with clean water, absorb the moisture on the surface, cut into small pieces about 3cm wide, and then thinly coat with a layer of cornstarch.
2. Pour an appropriate amount of oil into the pot, put the tofu cubes into the pot after 5 heat, fry the tofu on medium-low heat to form a crusty, and fry until both sides are golden brown.
3. Mix a bowl of sweet and sour sauce: pour 2 spoons of light soy sauce, 2 spoons of vinegar, 1 spoon of tomato paste, 1 spoon of white sugar, 1 spoon of starch into the bowl, and then add half a bowl of water and stir well.
4. Pour the sweet and sour sauce into the pot, bring to a boil, turn to low heat, and cook until the soup becomes thick.
5. Mix the tofu so that each piece of tofu can be coated with sweet and sour sauce and sprinkled with a handful of white sesame seeds.
Tomatoes, shrimp skin, winter melon
Ingredients: 1 winter melon, 2 tomatoes, 1 handful shrimp skin, 1 teaspoon salt, sugar, oil
Method:
1. Peel and cut the winter melon into small pieces, rinse the shrimp skin with clean water, wash the tomatoes and cut them into small pieces for later use.
2. Pour an appropriate amount of oil into the pot, put the cut tomatoes into the pot, stir-fry until the tomatoes are sandy and juiced, and then put the cut winter melon.
3. After stir-frying evenly, add an appropriate amount of water, add 1 spoonful of salt after boiling, and then add an appropriate amount of sugar to adjust the flavor after boiling.
4. Put the rinsed shrimp skin into the pot, stir-fry well, you can turn off the heat, and sprinkle the chives before leaving the pot.
Stir-fried mushrooms with broccoli
Ingredients: 1 broccoli, 1 mushroom, 1 large red pepper, ginger and garlic, light soy sauce, oyster sauce, salt
Method:
1: Remove the roots and wash the mushrooms, blanch for 2 minutes, break the broccoli and wash them, blanch for 1 minute, take out the cool water and drain.
2. Heat oil in a hot pan, stir-fry ginger and garlic until fragrant, add red pepper and stir-fry.
3. Add mushrooms and broccoli and stir-fry, add a spoonful of oyster sauce, a spoonful of light soy sauce and a small spoonful of salt, and stir-fry well.
Garlic vermicelli baby dish
Ingredients: 100g mung bean vermicelli, 2 baby vegetables, half garlic, chopped pepper, light soy sauce, oyster sauce, chicken essence, sesame oil, peanut oil
Method:
1: Soak mung bean vermicelli in water for 20 minutes.
2: Mince the garlic, chop a spoonful of pepper, chop and put it in a bowl. Pour 2 spoons of peanut oil into a bowl, add 2 spoons of light soy sauce, half a spoon of oyster sauce, 2g of chicken essence and some sesame oil and mix well.
3. Clean the baby vegetables and divide each tree into four.
4. Boil water in a pot, add a few drops of oil and a little salt, blanch the baby vegetables for 20 seconds, and set aside.
5. Spread the soaked vermicelli evenly on a plate, drizzle with a little light soy sauce and two spoonfuls of peanut oil.
6. Serve the baby dish and spread the seasoned garlic.
7. Put the plate into a pot of boiling water, cover it, steam it for five or six minutes on high heat, and then drizzle some hot oil after leaving the pot.
(Source: Le Shiji lsj, Rong Xiao Chef R, Food World, Xiangha Life)