The top ten high-quality vegetarian dishes are stir-fried, and the holiday family banquet is served on the table, light and delicious, and the big fish and meat are all on the side

The top ten high-quality vegetarian dishes are stir-fried, and the holiday family banquet is served on the table, light and delicious, and the big fish and meat are all on the side

Festival family banquet, friends dinner at home, big fish and meat, mountain and sea delicacies are more, vegetarian stir-fry is also definitely indispensable, meat and vegetarian collocation, fresh, refreshing and clean, light and refreshing, and the method is relatively simple and fast.

Today I recommend the top ten high-quality vegetarian stir-fries, all of which are home-cooked, delicious and good-looking, nutritious, and served on the table at the festival banquet, which is very popular, light and delicious, big fish and big meat are on the side, the first to be disced, let's take a look at what dishes are there:

【Lotus Pond Stir-fry】Ingredients required: lotus root, snow peas, fungus, carrots, appropriate amount of oil and salt, 2 cloves of garlic, 1 teaspoon of chicken essence, half a teaspoon of white pepper, appropriate amount of water starch,

Steps:

1. Prepare the required materials, and soak the black fungus in advance.

2. Scrape off the outer skin of the lotus root, cut it into thin slices, soak the cut lotus root slices in clean water, and drop a few drops of white vinegar, so that the lotus root slices will not oxidize and change color.

3. Remove the ends of the snow peas, wash them, and cut the carrots into diamond-shaped slices.

4. Add water to the pot and bring to a boil, add a little salt, a few drops of oil, blanch snow peas, lotus root slices, fungus, and carrot slices together.

6. After taking out the ingredients, immediately put them into cold water to cool down the ingredients quickly, remove them, drain the water and set aside.

7. Heat oil in a pot, add minced garlic and stir-fry until fragrant.

8. Add lotus root slices, snow peas, fungus, carrot slices, stir-fry a few times over high heat, add salt and chicken essence, stir-fry evenly, pour in an appropriate amount of water starch to thicken the thickener, and pour a little oil on the pot to put it on the plate. A small stir-fry in the lotus pond with all the color and flavor is ready.

【Stir-fried lily with celery】Ingredients required: half a catty of celery, 1 handful of dried lilies, 10 wolfberries, appropriate amount of oil and salt, 2 cloves of garlic, 1 teaspoon of chicken essence, appropriate amount of water starch,

Steps:

1. Wash the dried lily with water, and then soak it in warm water for about 1 hour, the dried lily will become larger and softer.

2. Wash and peel the celery, then cut it into about 3 cm long segments with an oblique knife, wash the wolfberries with water, and cut the garlic into minced pieces.

3. Add water to the pot and bring to a boil, add a little salt, a few drops of oil, blanch the celery and lilies, after the water boils, cook for 1-2 minutes, cook the celery until the color turns dark green, remove the celery and lily together.

4. After taking out, immediately put it in cold water to cool down the celery quickly, remove the celery and lily together, drain the water and set aside.

5. Heat oil in a pot, add minced garlic and stir-fry until fragrant.

6. Add the celery and lily and stir-fry over high heat for about 1 minute.

7. Add salt, chicken essence, stir-fry evenly, pour in an appropriate amount of water starch, hook a thin thickener, stir-fry a few times over high heat, turn off the heat, sprinkle wolfberry, put it on a plate, and a celery fried lily with color and fragrance is ready.

【Stir-fried seasonal vegetables】Ingredients: 150 grams of snow peas, 200 grams of yam, appropriate amount of fungus, 1 section of carrot, appropriate amount of oil and salt, 3 cloves of garlic, 1 teaspoon of chicken essence, appropriate amount of water starch,

Steps:

1. Prepare the required materials, soak the dried fungus in advance, soak the dried fungus in water for about 2 hours, remove the snow peas at both ends, wash, peel and wash the carrots.

2. Cut the yam into slices, soak it in clean water, and drop a few drops of vinegar, so that the color of the yam will not oxidize and turn black. Carrots cut into slices. Pat the garlic and cut it into cubes.

3. Add water to the pot, blanch the yam slices and carrot slices, blanch the water for about 1 minute after the water boils, and remove the yam and carrot slices.

4. After taking out the yam and carrot slices, immediately put them in cold water to cool, remove and drain the water, and after blanching the yam, immediately put them in cold water to cool down, so as to maintain the crisp and tender taste of the yam and not overkill.

5. Add a few drops of oil and a little salt to the water in the pot, blanch the snow peas and fungus together, blanch the snow peas until the color becomes dark green, take out the snow peas and the fungus together, put them in cold water to cool, drain the water, when the snow peas are blanched, add a little salt to the water, a few drops of oil, the color of the snow peas will be more green, put it in cold water to cool, it can make the snow peas taste crisp and tender, and the color will not turn yellow.

6. Heat oil in a pot, add minced garlic and stir-fry until fragrant.

7. Add snow peas and fungus, stir-fry together over high heat, and stir-fry for about half a minute.

8. Add yam and carrot slices, then add chicken essence, appropriate amount of salt, stir-fry evenly over high heat, pour in a little water starch to thicken, pour in a little sesame oil, stir-fry evenly over high heat, turn off the heat, put it on a plate, and a plate of four-color seasonal vegetables with full color and fragrance is ready.

【Pine nut corn】500 grams of sweet corn kernels, 1 handful of peas, half a red pepper, 50 grams of pine nuts, appropriate amount of oil and salt, 1 green onion, half a tablespoon of sugar, appropriate amount of water starch,

Steps:

1. Prepare the required materials, corn can be sweet corn and waxy corn, sweet corn supermarkets sell quick-frozen and canned, do not use dry corn kernels, I use quick-frozen sweet corn, put it in cold water to thaw, or put it indoors to thaw naturally. Peel off the skin of the pine nuts.

2. Cut the green onion into chopped green onions, remove the seeds from the red pepper and cut into cubes.

3. Add water to the pot and boil, blanch the corn kernels and peas, boil the water for 1-2 minutes, remove and drain the water for later use, the corn kernels and peas are quick-frozen after cooking, blanching can be, the time is not too long.

4. Heat oil in a pot, fry the pine nuts over low heat until the color turns yellow, put the pine nuts out, spread them on a plate and let them cool. Stir-fry the pine nuts until the color turns slightly yellow, and don't fry them for too long.

5. Add chopped green onions and stir-fry until fragrant, then add diced red peppers and stir-fry until the color turns dark red.

6. Put in the blanched corn kernels and peas, then add salt and sugar, stir-fry for 1-2 minutes, pour in a little water starch to thicken the thickener, stir-fry evenly over high heat, turn off the heat, put it on a plate, and sprinkle it with fried pine nuts.

【Roasted eggplant with beans】Ingredients: 250 grams of green beans, 300 grams of eggplant, appropriate amount of oil and salt, 1 green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of braised soy sauce, 1\2 tablespoons of starch, 1 teaspoon of chicken essence,

Steps:

1. Prepare the required materials, the beans are best to use green beans, select the beans at both ends, remove the bean tendons, break 3 sections by hand, wash them cleanly, and the beans should be removed from the bean tendons, otherwise it will affect the taste and is not easy to digest.

2. Eggplant to the stem, wash, and then cut into strips about 5-6 cm long, eggplant strips should not be cut too fine, eggplant strips are cut too fine, easy to break when firing, add a little salt, mix well, marinate for 10 minutes, after the eggplant strips are pickled, the color will not turn black, will not absorb too much oil, save oil when frying, and eat not greasy. Here's a tip for making eggplant dishes. It is best not to peel eggplant when eating eggplant, eating eggplant with the skin on it helps to promote the absorption of vitamin C.

3. Cut the green onion, mince the ginger, mince the garlic, put the starch in a bowl, add less than half a bowl of water, then add soy sauce and chicken essence, salt, stir well, adjust into the juice for thickening, salt should be put less, and salt has been put when marinating.

4. Heat the pot with oil, fry the beans, fry the beans on the surface of the wrinkled skin, fry the beans, the beans are raw when they are green, and once they become yellow-green and soft, it means that they are cooked. Remove the oil control and set aside,

5. Increase the oil temperature, fry the eggplant strips, fry the eggplant strips until the eggplant edge is reddish, remove the eggplant strips to control the oil and set aside, the oil for frying the eggplant should be hotter, the oil temperature is low, and the eggplant is easy to soak in oil.

6. Pour out the oil of the fried eggplant, leave a little oil, add the chopped green onion, minced ginger and stir-fry until fragrant, then add the fried eggplant and beans and stir-fry evenly.

7. Pour in the prepared juice to thicken, heat the sauce over high heat until it is viscous, add minced garlic, stir-fry evenly, turn off the heat, and put it on a plate.

【Stir-fried vegetables】Ingredients: 2 eggs, 100 grams of leeks, half a pound of mung bean sprouts, 1 handful of vermicelli, appropriate amount of oil and salt, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of seafood soy sauce, 1 teaspoon of chicken essence,

Steps:

1. First of all, soak the vermicelli, put the vermicelli in a container, pour boiling water, scald the vermicelli until it becomes soft, and then soak it in warm water for about 10 minutes.

2. Cut the leeks into 3 cm long pieces.

3. Knock the eggs into the bowl, beat evenly, shred the ginger, slice the garlic, drain the water to soak the vermicelli, pour in the seafood soy sauce, mix well, make the vermicelli colored, then add half a tablespoon of oil, mix well, so that the vermicelli will not stick into a ball when fried, this is a trick that the fried vermicelli will not stick into a ball, and it will not stick to the pan.

4. Add oil to the pot and heat it, pour in the egg liquid, wait until the egg liquid is heated until it becomes solidified, then stir-fry the eggs into pieces, and put the egg pieces out for later use.

5. Add a little oil to the pot and heat it, add shredded ginger and garlic slices and stir-fry until fragrant, add mung bean sprouts and stir-fry over high heat, and fry the mung bean sprouts until they are broken.

6. Add the vermicelli and egg pieces and stir-fry evenly until tender.

7. Add leeks, salt, chicken essence, stir-fry quickly over high heat, turn off the heat, put it on a plate, and a plate of stir-fried vegetables with full color and fragrance is ready.

【Roasted potato strips with garlic】Ingredients: 1 small handful of garlic moss, 2 potatoes, 3-4 spicy millet, appropriate amount of oil and salt, 2 slices of ginger, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, a little dark soy sauce, half a tablespoon starch, 1 teaspoon chicken essence,

Steps:

1. Remove the head and tail of the garlic moss, wash it, and then cut it into sections, cut the millet spicy into two halves, and cut the ginger into shreds.

2. Peel and wash the potatoes, and then cut them into potato strips about 1 cm thick, the potato strips should not be too thin, if the potato strips are cut too thinly and then burned, the potato strips are easy to break.

3. Add half a bowl of water to the bowl, then add oyster sauce, light soy sauce, dark soy sauce, a little salt, starch, stir well, and mix into a thickening juice.

4. Add oil to the pot and heat it, heat it to about 6 hot, shake the potato strips and fry them in the oil pan, don't turn them first, fry the potato strips until they are set, turn the potato strips with a spoon from time to time, make the potato strips evenly heated, fry the potato strips, fry them until the appearance is golden, remove the potato strips, drain the oil and set aside.

5. Put the garlic moss into the oil pan for a while, immediately remove the garlic moss, drain the oil and set aside.

6. Pour out the oil in the pot, leave a little base oil in the pot, add the ginger shreds and millet and stir-fry until fragrant.

7. Pour in the thickening sauce and stir in the pot with a spoon to heat the soup until it is viscous and the soup becomes transparent.

8. Add the fried garlic moss and potato strips, stir-fry a few times, wrap the sauce evenly on the ingredients, turn off the heat, put it on a plate, and a dish with full color and flavor is ready.

【Stir-fried cauliflower】Ingredients: half an organic cauliflower, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, about 20 Sichuan peppercorns, 1 tablespoon light soy sauce, 1 teaspoon sugar,

Steps:

1. Cauliflower is loose cauliflower, which is easier to taste, divide the cauliflower into small florets and soak it in light salt water for 10 minutes. Although cauliflower is rich in nutrients, it often has residual pesticides and is easy to lettuce insects, so before eating, soak the cauliflower in salt water for a few minutes, and the cauliflower will escape, which can also help remove residual pesticides.

2. Remove the cauliflower, drain and set aside.

3. Cut the dried chili pepper in half with scissors, do not have the chili seeds, chop the green onion, shred the ginger, and slice the garlic.

4. Heat the pot with oil, fry the peppercorns over low heat, fry the peppercorns over low heat until slightly charred, and remove the peppercorns.

5. Add chopped green onion, shredded ginger, garlic slices, and dried chili peppers and stir-fry until fragrant

6. Pour the cauliflower into the pot and stir-fry over low heat for a few minutes, until the cauliflower is slightly soft.

7. Pour in light soy sauce and aged vinegar, then add salt and sugar, stir-fry quickly over high heat, turn off the heat, and put it on a plate.

【Roasted rape with shiitake mushrooms】Ingredients required: half a catty of shiitake mushrooms, half a catty of rape, an appropriate amount of oil and salt, 2 cloves of garlic, 1 tablespoon of oyster sauce, an appropriate amount of water starch,

Steps:

1. Cut off the umbrella handle of the mushrooms, put the mushrooms in clean water and wash them, remove the old leaves from the rape, and wash them cleanly.

2. Divide the larger shiitake mushrooms into 3 slices with a blade and 2 slices for the smaller ones to set aside.

3. Cut the larger rape into 6 cloves on average and the smaller ones into 4 cloves.

4. Add water to the pot and boil, pour in a few drops of oil, then add a little salt, blanch the rape, blanch the rape until the color becomes dark green, remove the rape, when the rape is blanched, add a little oil and salt to the water, which can make the color of the rape more bright and green.

5. After the rape is removed, immediately put it in cold water to cool down, so that the rape can be quickly cooled, remove and drain the water. After blanching the rapeseed, immediately put it in cold water to cool down the rape quickly, so that the color of the rape will not turn yellow, and the crisp and tender taste of the rape can be maintained.

6. Boil the water in the pot again, blanch the mushrooms, blanch the mushrooms until they become slightly soft, take out the mushrooms, drain the water and set aside, the folds of the umbrella cover of the mushrooms are easy to hide impurities, blanching the water can remove impurities and peculiar smells, and also keep the taste of the mushrooms pure.

7. Heat oil in a pot, add minced garlic and stir-fry until fragrant, then add shiitake mushrooms and stir-fry for about 1 minute.

8. Add rape, add oyster sauce, pour in a little water starch to thicken the thickener, stir-fry evenly over high heat, turn off the heat, and put it on a plate.

【Garlic vermicelli baby cabbage】Ingredients: 2 baby cabbage, 1 garlic, 1 handful of vermicelli, appropriate amount of oil and salt, 1 green onion, 1-2 red peppers, 2-3 tablespoons steamed fish soy sauce, 1 tablespoon oyster sauce, 1 teaspoon chicken essence,

Steps:

1. Cut the baby cabbage in half first, and then cut half of the baby cabbage into 4 cloves on average, when cutting the baby cabbage, the roots of the baby cabbage should be connected and the leaves together. The rest of the baby cabbage is cut in the same way.

2. Put the vermicelli in a bowl, add warm water, and soak the vermicelli until soft. Cut the garlic into minced garlic, shred the green onion, and cut the red pepper into chili rings.

3. Add oil to the pot and heat it, add half of the minced garlic, stir-fry over low heat, fry the minced garlic until fragrant, and fry the color until it is slightly yellow.

4. Add the remaining half of the minced garlic, stir-fry evenly, add the steamed fish soy sauce, oyster sauce, a little salt, chicken essence, stir-fry well, turn off the heat, and the garlic seasoning sauce is ready.

5. Add water to the pot and bring to a boil, blanch the baby cabbage, boil for 1-2 minutes after the water boils, remove the baby cabbage, put it in cold water to cool, remove and drain the water.

6. Lay the vermicelli on a plate and place the baby cabbage in a circle on top of the vermicelli.

7. Pour the seasoned garlic sauce in the middle, add water to the steamer and bring to a boil, put the plate into the steamer, cover the pot, and steam over high heat for 10 minutes.

8. When the time comes, take out the plate, put the shredded green onion and chili rings on top of the minced garlic, add oil to the pot and heat it, heat the oil until it smokes, pour the hot oil on the dried chili peppers and shredded green onions, stir out the fragrance, mix it when eating, and a plate of garlic vermicelli baby cabbage with strong garlic fragrance is ready.

Editor丨Zheng Wei