After entering the autumn, these 7 vegetarian dishes should not be missed, the method is simple and nutritious, and it is more delicious than big fish and meat
Are you still worried about what to eat after the autumn? Don't look for it, come and try these seven vegetarian dishes, the method is simple and nutritious and delicious, more fragrant than the big fish and meat, like to learn to do it!
<h1 class="pgc-h-arrow-right" data-track="3" >, appetizing sour and spicy sweet and sour cabbage</h1>
Eating more cabbage in autumn can replenish water, and this dish is particularly appetizing. In autumn, friends who are afraid to eat cabbage gangs can try this dish and make sure you eat two more bowls of rice.
Ingredients: 400g cabbage, 4 chili peppers, 1 spoonful of sugar, 1 spoonful of salt, a pinch of chicken essence, 1 green onion, 1 spoonful of pepper, 1 spoonful of vinegar
Directions: 1: Wash and cut the cabbage into strips, and cut the pepper into granules or strips. 2: Heat the oil in a hot pan, heat to 60%, add the chili pepper and fry for a few seconds. 3: Add cabbage, vinegar, sugar, salt, chicken essence and pepper and sauté for about 2 minutes. 4: When you are about to get out of the pan, sprinkle in the green onion and turn it over evenly to turn off the heat.
<h1 class="pgc-h-arrow-right" data-track="11" > two, gluten fried green pepper shreds</h1>
Ingredients: 350g gluten, 3 green peppers, 2 spoons of light soy sauce, 1 green onion, 1 tablespoon of salt, a pinch of chicken essence, 3 garlic heads
Directions: 1: Cut the gluten into small pieces, remove the seeds and shred the green peppers, chop the garlic and set aside. 2: Heat oil in a hot pan, add gluten, minced garlic, soy sauce, salt and chicken essence, stir-fry over high heat for 2 minutes. 3: Stir-fry until evenly colored, add green pepper shreds and fry for about 1 minute, fry until the green pepper is broken, sprinkle with green onion and stir-fry evenly, turn off the heat and plate.
<h1 class="pgc-h-arrow-right" data-track="14" > three, cold mix spicy lotus slices</h1>
Ingredients: 500 g lotus root, 2 spoons of chopped chili peppers, 1 handful of peppercorns, 1/2 tablespoon of vinegar, 1 tablespoon of salt, a little chicken essence, 1 green onion, a little minced garlic
Directions: 1: Peel and wash the lotus root and cut into thin slices. 2: Bring water to a boil in a pot, boil and add lotus root blanching water for 2 minutes, remove and cool boiling water over again. 3: Put the chili noodles and peppers in a bowl, pour in the hot oil, then add vinegar, salt, chicken essence, 2 spoons of cold boiled water and stir several times. 4: Pour the sauce and minced garlic into the lotus root, mix well and plate.
<h1 class="pgc-h-arrow-right" data-track="19" >4</h1>
Ingredients: 300 grams of tofu, 200 grams of mushrooms, 2 spoons of eggplant sauce, 1 green onion, 1 spoonful of salt, a pinch of chicken essence
Directions: 1: Cut the jade tofu into slices and the mushrooms into small pieces. 2: Blanch the mushrooms for 2 minutes. 3: Heat the oil in a hot pot, pour in the eggplant juice and simmer for 1 minute, then add half a bowl of water and bring to a boil. 4: Bring enoki mushrooms, jade tofu, salt and chicken essence to a boil. 5: Sprinkle in the green onion and serve.
<h1 class="pgc-h-arrow-right" data-track="23" >5</h1>
Ingredients: 1 piece of yam with iron sticks, 20 grams of carrot slices, 1 green pepper, 1 spoonful of salt, a little chicken essence
Directions: 1: Bring gloves to peel and wash the yam with an iron stick, and then cut into square thin slices. 2: Remove the seeds and cut the green pepper into strips. 3: Heat the oil in a hot pan, heat until it is 60% hot, pour in yam, carrots, salt and chicken essence, stir-fry on high heat for 2 minutes. 4: Add green pepper, pepper and a little vinegar and sauté for 1 minute.
<h1 class="pgc-h-arrow-right" data-track="28" > six, garlic stir-fried kelp</h1>
Ingredients: 300 g garlic, 200 g kelp, 1 tbsp salt, a pinch of chicken essence, 1/2 tbsp vinegar, a little pepper, 1 tbsp light soy sauce, a pinch of minced garlic
Directions: 1: Cut the garlic into small pieces and the kelp into small cubes. 2: Heat the oil in a hot pan, add minced garlic, garlic, salt, chicken essence and raw soy sauce and sauté for 2 minutes. 3: Add the kelp, pepper and vinegar and sauté for 2 minutes.
<h1 class="pgc-h-arrow-right" data-track="32" > seven, cold mix cherry radish</h1>
Ingredients: 400 g cherry radish, 2 tbsp sugar, 2 tbsp rice vinegar
Directions: 1: Wash the cherry radishes, crush and set aside. 2: Add sugar and marinate for 4 minutes. 3: Pour out the chopped radish after marinating, pour in the rice vinegar and mix well, sprinkle the sugar on the plate.