Late autumn and autumn are high and refreshing, people's appetite is generally good, big fish and meat eat more, it is inevitable that they will feel greasy and indigestible. Healthy diet pays attention to nutritional balance, reasonable collocation, in addition to meat on the table, vegetarian dishes can not be less, share 8 vegetarian dishes suitable for autumn eating, ingredients are more reasonable, nutritious and delicious, more for the family to eat.
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Ingredients: 3 sticks of tofu bamboo, dried shiitake mushrooms, black fungus, green onion, garlic, red pepper, soy sauce, soy sauce, oyster sauce, sugar, chicken essence and salt.
1. Bamboo, black fungus and dried mushrooms are soaked in advance. Keep dry and set aside, chop the green onion and garlic, and prepare the dried red pepper. 1 scoop of light soy sauce, 1 scoop of dark soy sauce, 1 tbsp of oyster sauce, 1/2 scoop of sugar stir well and set aside.
2: Put oil in the pot, after the oil temperature is 60% hot, add the onion garlic and dried red pepper to the pot.
3: Pour the fungus into the pot, stir-fry until there is a cracking sound, pour the mushrooms and the bamboo into the pot and stir-fry for 2 minutes.
4: Pour in the prepared sauce, add half a bowl of water, cover the pot and simmer for 5 minutes.
5: Pour 1 spoonful of sesame oil before leaving the pot, add the appropriate amount of chicken essence and salt and stir-fry evenly, collect the juice on high heat and put it on the plate.
<h1 class="pgc-h-arrow-right" data-track="58" > two, small fried apricot abalone mushrooms</h1>
Ingredients: apricot abalone mushrooms, pork belly, garlic, dried chili peppers, green onions, ginger to taste, soy sauce, cooking wine, dry starch, oyster sauce, pepper, 1/2 tablespoon of sugar, salt to taste.
1: Wash the apricot abalone mushrooms, remove two sections, and tear them into thin strips by hand for later. The pork belly is cut into shredded meat, and the fat part can be cut out separately for later. Cut the onion, ginger, garlic into strips and set aside, dried chili peppers over the water.
2: Put the lean meat into a bowl, add a small amount of salt, 1 spoon of light soy sauce, 1 spoon of cooking wine to grasp well, then add 1/2 spoon of dry starch, 1 spoon of oil and marinate for 5 minutes. In another bowl, add 1 scoop of soy sauce, 2 scoops of oyster sauce, 1 spice spoon of pepper, 1/2 tablespoon of sugar, and salt to stir to set aside.
3, a clean wok to heat, the apricot abalone mushroom strips into the pot, medium-low heat slowly "roasted", has been the apricot abalone mushroom most of the moisture to "bake" out, apricot abalone mushrooms become relatively dry after the storage.
4: Add a little oil to the wok, put the fat part into the refined part of the lard, and then pour the lean meat shreds and onion, ginger, garlic and dried pepper into the pot together for 2 minutes, and the meat is all cooked and discolored.
5: Pour the treated abalone mushrooms into the pot and stir-fry on high heat for 1 minute to allow the mushrooms to absorb the oil. Pour the mixture into the pan and stir-fry over high heat until all the sauce is absorbed.
6: Add some chopped shallots before cooking, stir-fry evenly to get out of the pan.
<h1 class="pgc-h-arrow-right" data-track="59" >3</h1>
Ingredients: cabbage, dried chili peppers, sugar, white vinegar, soy sauce, oyster sauce, salt to taste.
1: Cut the middle of the cabbage, cut off the hard root in the middle, and then break it into evenly sized slices.
2, wok oil, 2 spoons of sugar cold oil under the pot, turn on a low heat and slowly boil sugar color, boil sugar color in the process of constantly stirring, so as not to stick to the pan.
3: Boil the sugar until caramel colored, add green onion, dried chili peppers and stir-fry, add the chopped cabbage, turn the heat to stir-fry for 2 minutes, after the cabbage is slightly soft, pour 1 spoonful of white vinegar along the edge of the pot, stir-fry evenly.
4: Add 2 spoons of soy sauce, 1 spoonful of oyster sauce, salt and chicken essence, continue to stir-fry for 1 minute on high heat, then put on the plate.
<h1 class="pgc-h-arrow-right" data-track="60" > eggplant</h1>
Ingredients: Purple eggplant, tomatoes, shallots, garlic, dried chili peppers, soy sauce, oyster sauce, salt, sesame oil
1: Cut the eggplant into long strips, sprinkle with two spoonfuls of salt, grasp well and let it sit aside and wait for the water to come out.
2, after the eggplant water becomes soft, grasp the water in your hand, pinch most of the water in the eggplant, and then fry it is very easy.
3: Add an appropriate amount of oil to the pot, pinch the water eggplant basically does not absorb oil, put in the onion, garlic, dried peppers and stir-fry the bottom of the pan.
4: Pour the eggplant into the pot, stir-fry on high heat for 3 minutes, add 2 spoons of soy sauce, 2 spoons of oyster sauce, a small amount of salt and stir-fry evenly.
5: Peel and cut the tomatoes into hob pieces, pour them into the pot and stir-fry together, cover and simmer for 2 minutes.
6, before finally out of the pot, add the right amount of sesame sesame oil to increase the flavor, you can also add the right amount of sugar to taste.
<h1 class="pgc-h-arrow-right" data-track="61" >5</h1>
Ingredients: Mung bean sprouts, garlic, millet pepper, dried chili pepper, balsamic vinegar, oyster sauce, pepper, sugar, salt to taste.
1, mung bean sprouts blanched water for 3 seconds after pouring into cold water, the bean smell is removed, bean sprouts are still crisp.
2: Add an appropriate amount of oil to the pot, cook until it is 60% hot, then add various pepper segments and garlic cloves to the bottom of the pan.
3: Pour in the bean sprouts and stir-fry over high heat for 10 seconds.
4: Add 2 spoonfuls of balsamic vinegar, 1/2 tablespoon of pepper, 1/2 tablespoon of sugar, salt to mix well, pour along the edge of the pot, stir-fry on high heat for 20 seconds, add a spoonful of oyster sauce to stir-fry evenly out of the pot.
<h1 class="pgc-h-arrow-right" data-track="62" > six, spinach fried carrots</h1>
Ingredients: spinach, carrots, garlic, shallots, soy sauce, salt, MSG to taste
1, spinach washed and torn apart for later, you can retain the roots, the taste is also good. Carrots are shredded, shallots cut into sections, garlic pat flattened and chopped.
2: Blanch spinach, add water to the pot, add 2 spoonfuls of salt, 1 spoonful of oil, reduce heat and add blanched water for 2 minutes
3: After the spinach is fished out, re-add oil in the pot, heat it to 60%, add green onion and garlic cloves and stir-fry.
4: Throw the shredded carrots into the pot and stir-fry over high heat for 1 minute until cooked thoroughly, do not fry too softly.
5: Add 2 tablespoons of light soy sauce and stir-fry a few times to taste. Put the blanched spinach in the pot, add the right amount of salt, you can also add a small amount of MSG, stir-fry over high heat and evenly out of the pot.
<h1 class="pgc-h-arrow-right" data-track="63">7, garlic and artemisia</h1>
Ingredients: Artemisia annua, garlic, ginger, white green onion, soy sauce, sesame oil, sugar, pepper, salt
1, after washing the artemisia, cut into three pieces, separate the leaf stem and leaves, cut the green onion and ginger into strips, the garlic is flattened and cut into minced garlic for later use, garlic to use more.
2: Add an appropriate amount of oil to the pot, cook until it is 60% hot, add shredded green onion and ginger and stir-fry the bottom of the pan.
3: Pour all the leaf rods into the pot first, sauté over medium heat until slightly soft, then add the minced garlic and continue to stir-fry for 20 seconds.
4, the remaining leaves into the pot and the leaf rod together stir-fry, wait until the leaves become relatively soft, add a spoonful of soy sauce, taste very fresh soy sauce, half a spoon of sesame oil, a small half spoon of sugar to freshen, a spoon pepper and the right amount of salt, stir-fry evenly over high heat can be out of the pot.
<h1 class="pgc-h-arrow-right" data-track="64" > eight, garlic sweet potato leaves</h1>
Ingredients: Sweet potato leaves, pumpkin flowers, garlic, salt, peppercorns, soy sauce, aged vinegar
1: Remove the old petiole of sweet potato leaves, wash them and put them in a pot, sprinkle with half a spoonful of salt.
2, keep rubbing the sweet potato leaves, the salt evenly grasped, about 2 minutes or so, the sweet potato leaves become dark green is almost the same. After the salt is caught, the sweet potato leaves become soft and delicious and very flavorful.
3: Boil water in a pot, boil the treated sweet potato leaves in a pot and blanch for 1 minute to remove raw flavor.
4: Mince about half a head of garlic into minced garlic, cook the right amount of oil in the pot, add a small amount of pepper powder and minced garlic and stir-fry to make the aroma, cook in 2 spoonfuls of soy sauce, 1 spoonful of aged vinegar to make the aroma.
5: Pour the blanched sweet potato leaves into the pot, add a small amount of salt to taste, stir-fry evenly and then put on the pan.
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