Pluck the yam
Raw material: Huai yam
method:
1: Wash and peel the yam, cut into pieces and wrap in corn starch.
2: Heat the oil, when the oil is five minutes hot, pour in the yam and fry until golden brown, remove the drain.
3, another pot to heat a little oil, pour sugar with low heat to fry into a thin sauce, wait for the bubbles to become smaller, the sugar is slightly light red, immediately pour the fried yam in, with sugar juice to wrap the yam evenly can be out of the pot.
4, at the end, you can also sprinkle some cooked sesame seeds, this time free.
5, someone will prepare another bowl of cold boiled water before eating, and rinse it before eating, so as not to burn the mouth, haha
Vegetarian fried soybean sprouts
Ingredients: soybean sprouts, green and red peppers
1: Wash and cut the green and red peppers, remove the root tips and wash them, blanch them with boiling water for 15 seconds and immediately remove the cool water for later.
2: Heat the oil, sauté the minced ginger, add green, red pepper and soybean sprouts together and stir-fry quickly, season with salt and mushroom essence to get out of the pot.
Stir-fried purple broccoli
Ingredients: purple broccoli, green pepper, carrot
1、Wash and shred purple broccoli, wash and shred green pepper, remove seeds and cut into strips. Wash and cut the carrots into thin strips (if you eat spicy ones, you can use green and red pepper shreds)
2: Heat the oil, first add green pepper and carrot shreds and stir-fry until fragrant, then quickly stir-fry the purple broccoli for about 1-2 minutes, then add an appropriate amount of salt and mushroom essence to taste.
Sweet and sour root ribs
Ingredients: lotus root, tomatoes, green peppers
1: Wash the lotus root, peel it, cut it into strips, sprinkle with dried corn starch and mix well, so that it is easier to hang the paste later. In addition, it is best to buy lotus root at both ends that are intact and not damaged, and the inside is clean.
2, mixing paste: the ratio of flour to corn starch is 2:1, put a little salt, oil, baking powder (if not also use yeast), adjust into a paste. Wrap the lotus root strips in a paste and fry them in a frying pan until the surface becomes brittle. Be careful not to fry the oil temperature too high.
3, another pot heat a little oil, pour about 3 to 4 tablespoons of tomato sauce, add a small amount of white vinegar, sugar, water, stir-fry, taste whether the sweetness and sourness is suitable for the taste, then pour in the pepper and tomatoes, turn into a low heat, and use a little water starch to outline the paste, and finally pour the fried lotus root strips into the pot, turn the heat, quickly stir-fry out of the pot.
Auspicious monkey mushroom
Ingredients: dried lion's head mushroom, red and green pepper, celery, dried chili pepper
1, dried lion's head mushrooms with cool water soaked for at least three hours, torn into appropriate small pieces, and then blanched with boiling water can remove their own bitter taste, fished out with cool water, squeeze dry water. (The picture below is of the lion's head mushroom that is soaked and torn into small pieces)
2: Marinate the squeezed lion's head mushrooms in soy sauce, white pepper and mushrooms until flavorful, mix well with dried corn starch, pour into a frying pan and fry until golden brown.
3: Heat the oil in another pot, add dried chili peppers, red and green pepper slices, celery slices and stir-fry the aroma, then pour in the fried lion's head mushrooms, stir-fry and add a little salt and mushroom essence to get out of the pot.
Three-color vegetarian dish
Ingredients: Hollandaise beans, cooked corn kernels, red peppers
Heat the oil, sauté the ginger shreds, add the dutch beans and stir-fry a few times, then add the cooked corn kernels and red peppercorns and stir-fry, add salt and mushroom essence to taste.
Three strands of dried tofu
Ingredients: dried white tofu, red pepper, celery, carrots
1: Cut the dried white tofu from the supermarket into strips. We used the brine this time, or we can use the direct shredding we bought.
2. Cut the rest of the material into filaments
3: Heat the oil, add a little ginger and stir-fry, then add the tofu and sauté, stir-fry until it is slightly yellow, then add other ingredients to stir-fry together, and finally season with salt, mushroom essence and a little soy sauce. Put a little soy sauce to make the color of the dried tofu look better.
Horseshoe blue beans
Ingredients: Hollandaise beans, peeled horseshoe, vegetarian squid
Heat the oil, pour all the ingredients together and stir-fry quickly, then season with salt and mushroom essence.
Stir-fried vegetarian three shreds
Ingredients: 1,000 pieces (tofu skin), enoki mushroom, mung bean sprouts, soy protein, green and red pepper, ginger
1, 1,000 sheets with boiling water, cut into one inch long filaments, and prepare green and red pepper shreds and ginger minced, soybean protein should be soaked in cold water in advance, squeeze dry water, cut into thin strips for later, enoki mushrooms cut into two pieces.
2: When the oil is hot, add minced ginger and soy protein shreds, stir-fry until fragrant
3: Add shredded green and red peppers and stir-fry
4: Finally, add a thousand pieces of silk, enoki mushrooms and mung bean sprouts, stir-fry, add salt and mushroom essence, and put on the plate.
Vinegar slip cabbage
Ingredients: Chinese cabbage, red pepper, minced ginger
1: Wash and slice the Chinese cabbage and slice the red pepper.
2: After the oil is hot, first add the minced ginger and red pepper, then pour in the Chinese cabbage and stir-fry together, then add a little salt, sugar, soy sauce, balsamic vinegar, mushroom essence to taste, and finally out of the pot.
Plain crisp eel
Ingredients: 300 grams of fresh shiitake mushrooms, 1 red pepper, a little celery
1: Wash the fresh shiitake mushrooms, remove the stalks, keep the stalks, make this dish together with the shiitake mushroom lid, put them in boiling water and blanch them, then put them in cool water, remove the squeezed water, and cut into slightly thick strips.
2, put the shiitake mushroom strips and stalks in the basin, pour in soy sauce, mushroom essence, cumin powder, pepper, corn starch (the amount should be more, 300 grams of shiitake mushrooms with about 50 grams of corn starch), grasp well, marinate for a while.
3, oil pot, 70% hot put in the mixed flavor of the mushrooms, put in one by one, so as not to stick together, fried until the skin is golden brown, fished, control the dry oil.
4: Put a little oil in another pot, pour in ginger shreds, red pepper grains, celery grains and stir-fry, immediately pour in the fried shiitake mushroom strips, quickly stir-fry evenly, you can get out of the pot.
Sautéed vegetarian crab powder
Ingredients: cooked potatoes, cooked carrot residue (the ratio of potatoes and carrot residue is about 3 to 1)
Ingredients: a small amount of enoki mushrooms (shiitake mushrooms can also be used), young shoots and minced ginger (Picture 1)
1: Peel and puree the cooked potatoes.
2: Cut the mushrooms and bamboo shoots into small pieces, heat the oil, add the mushrooms and shoots and fry them together.
3: Raise the pot, put in about 2 two oils, put the carrot puree and mashed potatoes into the same stir-fry, add a small amount of oil after 1 minute, pour in the ginger and stir-fry again, add salt and mushroom essence.
4: Add the mushrooms and bamboo shoots that have been fried in the second step before leaving the pot, add vinegar and stir-fry a few times, and put on the plate.
Vegetarian barbecue bran
Ingredients: dried roasted bran, potatoes, carrots, fungus, broccoli, green beans, ginger shreds
1, dry roasted bran water soaked for 1-2 hours, soft can be, squeeze dry water, squeeze out the foam (baked bran made of flour, foam will occur in contact with water), cut into large pieces.
2: Wash the fungus and broccoli with water, tear the fungus into small flowers, cut the potatoes and carrots into hob pieces.
3: Heat the oil by 80%, add the roasted bran and potatoes respectively, and fry them to a golden brown (you can also not fry, but the taste will be more fragrant after frying).
4, another pot, pour a small amount of oil, ginger shredded stir-fry, then add carrots, fungus, yellow cauliflower, green beans together stir-fry, add hot water (the amount of water is subject to the flooded vegetables), after the water boils, add soy sauce, sugar, salt, mushroom essence to taste, and cover the pot and simmer for about 5 minutes.
5: Add the fried roasted bran and potato pieces, cover and simmer for 5-10 minutes, until the carrots and potatoes are cooked thoroughly, and finally put on the plate.
Braised bamboo shoots in oil
Ingredients: bamboo shoots 600 g
1: Open the bag to remove the water, wash with water and soak for 5 minutes, cut into 1 and a half inch, small finger thick strips.
2, pour 4 spices of soup oil, heat, put in the bamboo shoots, the bamboo shoots in the oil repeatedly simmered thoroughly, add soy sauce, sugar, mushroom essence, a small bowl of water, after the water rolls, simmer for about 5 minutes with a low heat, use high heat to collect the juice, when the soup is about to dry, pour sesame oil over a few times to get out of the pot.
Fish fragrant broad beans
Ingredients: Fresh fava beans, one red pepper (or pickled pepper)
1: Peel the fresh fava beans and cut the red pepper into small cubes for later.
2: Pour sesame oil, soy sauce, vinegar, sugar, salt, mushroom essence, minced ginger and diced red pepper into a small bowl and mix with the fish flavor juice and set aside.
3, high heat the pot of oil, pour the broad beans into the pot and stir-fry, when the skin of the broad beans is slightly crisp, pour in the fish flavor juice just prepared while hot, and when the broad beans are flavored, you can get out of the pot.
Minced garlic oil wheat vegetables
Ingredients: oil wheat vegetables to taste, garlic, green onion, oyster sauce (if not, you can use dark soy sauce instead).
1、 Cut the garlic into minced garlic, cut the green onion into green onions,
2, the oil is heated to 80%, under the green onion and part of the garlic choking pot, after the taste of the oil wheat vegetables, quickly stir-fry,
3, add a little oyster sauce or a small amount of old soy sauce stir-fry, until the oil and wheat vegetables become softer, add a spoonful of water,
4: Turn to medium heat, add all the remaining minced garlic, and add salt to the pot when it is almost cooked.
Stir-fried bean tendons
1: Soak the bean tendons in boiling water for more than three hours, then cut the oblique pieces for later. Peel and slice potatoes and cut green and red peppers into chunks.
2, the pot is added to heat, stir-fry the minced ginger, add bean tendons and sauté, then add other ingredients to stir-fry together, add salt, soy sauce, mushroom essence to taste, you can get out of the pot.
1, in the process of frying, if you are afraid of frying, you can add a little water, but this dish has no soup, and there is no need to hook.
2, bean tendons should be repeatedly sautéed before it is easy to taste.
Stir-fried fungus with cabbage
Ingredients: Chinese cabbage, black fungus, green and red pepper, ginger
1: Wash and cut the cabbage into slices, wash and tear the small pieces after the fungus is boiled, and slice the green and red pepper.
2, the pot is heated with oil, stir-fried ginger, add watercress sauce and green and red pepper and stir-fry slightly, then add cabbage and black fungus, stir-fry on high heat, salt, mushroom essence seasoning, out of the pot before hooking a little mustard.
Fried fungus with Dutch beans
Ingredients: Hollandaise beans, fungus, yam (also can be used with horseshoe), red pepper
1: Soak the fungus in water, wash and tear it into small pieces. Peel and slice the yam. Cut the red pepper into cubes.
2: Heat the oil in the pot, first add red pepper and yam and stir-fry, then add hollandaise beans and fungus and stir-fry, season with mushroom essence and salt.
Double pepper mushroom slices
Ingredients: fresh shiitake mushrooms, green and red peppers
1: Remove the stalks of fresh shiitake mushrooms, wash them, blanch them in boiling water, fish them out, cool them and squeeze out the water. Slice the green and red peppers.
2: Cut off the black skin of the shiitake mushrooms, marinate with a little soy sauce, pepper and mushroom essence, and wrap a small amount of dried corn starch. Pour into the frying pan and fry slightly.
3: Heat up a little oil, add green and red pepper slices and stir-fry until fragrant, put a little salt, pour in the fried shiitake mushrooms, add a small amount of water, stir-fry quickly, you can get out of the pot.
Multicolored skewers are grilled
Skewer ingredients: vegetarian fresh squid (red and white), tofu, pepper, gluten, grass mushrooms, dried shiitake mushrooms, soy protein
Seasoning: Tahini, soy sauce, sugar, balsamic vinegar, chili oil, pepper powder, cumin powder, cooked white sesame seeds
To prepare the skewers:
1: Cut the tofu into pieces and fry them in oil, blanch the grass mushrooms in boiling water, soak the soy protein and dried shiitake mushrooms in cool water, wash and cut into pieces of suitable size with other materials.
2. String all the ingredients on a bamboo skewer.
3: Fry on both sides in a frying pan with slightly more oil in the pan.
4, the method of mixing sauce: the bulk sesame sauce bought from the supermarket is mixed with a little sesame oil, and then added soy sauce several times, stirring while adding, until it is adjusted into a batter (not too thin), and finally add other seasonings to make it fragrant, slightly spicy, and slightly sweet.
5: When eating, drizzle the sauce on the fried skewers.
Vegetarian meat skewers
Ingredients: Soy protein (pictured), cumin powder, white pepper powder, paprika, cooked sesame seeds.
1: After soaking the soy protein in water, squeeze out the water, add soy sauce, white pepper, cumin powder, mushroom essence, appropriate amount of corn starch and marinate for 20 minutes.
2: String the flavored soy protein with a washed bamboo skewer.
3: Heat the pan with oil, put the skewered vegetarian meat skewers side by side into the pot, and evenly sprinkle a small amount of chili powder and cumin powder on both sides, and fry over medium heat. In the process of frying, one should pour some oil on it from time to time, and the other should be compacted with a spatula from time to time, so that each piece can be fully fried. Fry on both sides until golden brown and sprinkle with cooked sesame seeds.
Braised potatoes
Ingredients Main: Potatoes 500 g Supplement: Vegetable oil 40 g, green onion, ginger total 10 g, soy sauce 8 g, clear soup 150 g, water starch 6 g, refined salt 2 g, monosodium glutamate 1 g.
1: Peel and wash the potatoes, cut them diagonally into small pieces; cut the green onion into sections and slice the ginger.
2: Heat the oil in the pot, add the shallots, ginger slices to the pot, cook the soy sauce, add the appropriate amount of clear soup, bring to a boil and add potato pieces.
3: When the potato pieces are soft and cooked, add fine salt, monosodium glutamate, and use water starch to outline the potatoes, and come out of the pot.
Spicy and sour potatoes
Ingredients: potatoes, oil, soy sauce, vinegar, salt, monosodium glutamate, dried red pepper minced to taste.
1. Wash and peel the potatoes and cut them into thin strips, wash them with water and set aside.
2. Put the wok on the fire, put in the oil and heat it, add the shredded potatoes and sauté it, add the dried chili pepper and stir-fry a few times, add soy sauce, salt, vinegar, monosodium glutamate and stir-fry evenly.
Roast eggplant
Ingredients: Two eggplants, one green and one red pepper
Seasoning: bean paste (Pixian County, Sichuan), minced ginger, tomato sauce, sugar, balsamic vinegar, mushroom essence
1: Cut the eggplant into long strips and fry them in oil. Cut the green and red peppers into slices and set aside.
2: Heat a little oil, sauté the ginger first, add 2 teaspoons of bean paste, pepper, soy sauce and a little tomato sauce in turn, then add 1 small bowl of water and an appropriate amount of sugar, vinegar and mushrooms to cook and boil, taste whether the taste is delicious. Finally, pour in the fried eggplant and cook for 1-2 minutes, then remove from the pan.
Stir-fried eggplant with sauce
Ingredients: purple slender young eggplant, tender green beans, sweet noodle sauce, fine salt, sugar, chicken essence, minced green onion and ginger, garlic paste, cooking wine
1, wash the eggplant, cut into about 1 cm thick hob blades, wash the green beans;
2, sit in the pot and light a small amount of water, pour in green beans, fine salt, cook with high heat and fish out;
3, sit in the pot and heat the oil, put in the chopped onion and ginger, garlic paste, sauté out the aroma, and then put in the eggplant slices and sauté until brown brown, add cooking wine, open the eggplant slices, leave a gap in the pot, put in the sweet noodle sauce, crush and stir well with a hand shovel, and then add green beans, sugar, chicken essence, fine salt and stir evenly, so that the sauce is wrapped and sliced.
Pine nut corn
Ingredients: cucumber, carrot, pine nuts, corn kernels Seasoning: salt, monosodium glutamate, starch, sesame oil, light soup
1: Wash and cut the cucumber into small pieces, wash and peel the carrots and cut them into small pieces, fish the carrots in boiling water, and fry the pine nuts until fragrant.
2: Add light soup to the pot (boil with ingredients such as old hen, duck, pork ribs, ham and hooves for several hours, and purify with chicken mushrooms. If there is no water, it is OK, but there is no soup), after boiling, put corn kernels, cucumbers, carrots and salt, a little MSG slightly boiled, with water starch to thin the mustard, sprinkle into pine nuts and turn it upside down a few times, sprinkle sesame oil out of the pot and serve.
Braised bean bubbles
Ingredients: 100 grams of oil beans, 100 grams of celery, 1 red pepper, 2 dried shiitake mushrooms, a little ginger.
1, celery washed, cut into small pieces; red pepper washed, cut into small pieces; oil bean bubble pair cut into two halves; shiitake mushrooms soaked soft, shredded; ginger shredded;
2、 Sauté celery and red pepper in a little hot oil and put it out;
3, use hot oil to fry shredded shiitake mushrooms, ginger shreds, add 1 tsp of sugar after flavor, at the same time put in the oil bean bubble quickly stir-fry, and then add 3 tsp of soy sauce, 1 cup of water (can be used to soak shiitake mushroom water), burn into the flavor;
4: Add the previously fried celery and red pepper, mix well quickly, add salt at the same time, and you can just add it.
Vegetarian seafood fried
Ingredients: Seaweed, carrots, oyster mushrooms (or other fresh mushrooms), white fungus, tofu, tofu (also with frozen tofu), celery
1: Peel and wash half a carrot and cut into small cubes; wash and dice the oyster mushrooms; dice the tofu or frozen tofu; dice the celery.
2: Wash and squeeze the seaweed with water and chop; the bamboo is soaked in water and cut into cubes; the white fungus is soaked in water, chopped and set aside.
3: Pour all ingredients into a large bowl (except celery grains), add salt, soy sauce, mushroom essence, white pepper to taste and mix well, then add 3 tablespoons of dried corn starch and stir well (as shown).
4: Heat up with two tablespoons of oil (it is best to use a flat non-stick pan), then pour in the mixed ingredients, half fry and half fry until fully cooked, and finally add celery grains and stir-fry slightly, sprinkle with a little white pepper to get out of the pan.
Curry small potatoes
Ingredients: small potatoes, shiitake mushrooms, red peppers
1, and the same way to make spicy flavor, wash the small potatoes, put them in cold water and cook them (try to penetrate them with chopsticks, pay attention not to cook too badly, so as not to cut into pieces later), after the cold water, at this time it is easy to peel again, and the peeled small potatoes will be set aside.
2: Fresh shiitake mushrooms are used today, wash and remove the legs, cut into small pieces, and cut the red pepper into strips for later.
2: Heat the oil, pour in the mushrooms and stir-fry, add the red pepper shreds, curry oil (or curry powder) and stir-fry, add a little boiling water to stir the curry well, immediately put in the cooked small potatoes, and then the potatoes can be wrapped in curry and then out of the pot.