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The cooking method of stewing and mixing is one of the more commonly used cooking methods in the family kitchen, which is simple, time-saving and energy-saving, and the dish has become an irreplaceable cold dish dish on the family table with its bright color, crisp and tender taste, fresh flavor and exquisite shape.
Recommend recipes
1
Stir in coriander tofu
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material: 1 piece of tofu, 2 millet peppers, 3 coriander, 1 teaspoon of salt, 1 spoon of light soy sauce, 1 teaspoon of sesame oil Steps: 1: Peel the tofu slices and cut into small cubes 2: Bring water to a boiling pot and blanch the tofu in a pot of boiling water 3. Fish out and drain. 4: Remove the roots and leaves of the coriander, wash and chop into small pieces, and cut the millet pepper into small pieces 5: Take a slightly larger container and add the tofu chunks, coriander and millet pepper 6: Sprinkle with salt, soy sauce, stir well and plate. 7: Heat sesame oil 8: Drizzle on the tofu
2
Celery stewed with peanut rice
200 grams of peanut rice, 2 celery, 1 carrot, ginger slices, 2 star anise, a handful of peppercorns, salt, vegetable and fruit seasoning powder, sesame oil, white sesame seeds to taste 1: Soak the peanut rice in cool water for 2-3 hours to absorb each peanut rice 2: Add some water to a casserole dish and add peanuts, ginger slices, star anise and peppercorns 3: Add salt and cook for 10 minutes, then cover and simmer until the water cools to taste 4: Remove the celery leaves from the celery, wash and cut into small pieces; peel the carrots, clean and cut into small pieces 5: Blanch the celery and carrots separately, then drain over cold water and set aside 6: Put the boiled peanut rice and blanched celery carrots together, add salt, vegetable and fruit powder, sesame oil and white sesame seeds and mix well
3
Stir in shredded potatoes
1 potato, 1/4 carrot, 1 small root of coriander, 2 spoonfuls of balsamic vinegar, vegetable oil, salt, vegetable and fruit seasoning powder, peppercorns to taste, 2-3 dried red peppercorns 1: Wash and peel the potatoes, cut into thin strips, and soak in water for more than 20 minutes 2: Bring water to a boil in a pot, blanch shredded potatoes and carrots for about half a minute, then soak in cold boiling water and let cool 3: Drain the cooled shredded potatoes, add a little salt, vegetable and fruit powder, 2 tablespoons of balsamic vinegar 4, add the appropriate amount of oil in the pot, turn on medium-low heat, put in the peppercorns to fry out the aroma and then turn off the heat, fish out the peppercorns without use, put the dried red peppers cut into small pieces (seeds do not) in the pot, and use the residual temperature of the oil to gently fry out the spicy taste. 5: Drizzle hot oil red pepper on the shredded potatoes, then add coriander and mix well to serve.
4
Stir in kale
1 handful of kale, 1 tsp of salt, vegetable oil, salt, vegetable and fruit seasoning powder to taste, 1/2 spoon of light soy sauce, 1 small piece of ginger, 2 dried chili peppers 1: Wash the kale, remove the old leaves, and use a knife to cut off the hard skin of the stem. 2: Bring a pot of boiling water to a small spoonful of salt and a pinch of oil. 3: Blanch until discolored and remove, control dry water. 4: Cut the ginger and dried chili peppers into strips. 5: Mix the spices (except oil) together and stir well. 6: Arrange the kale, squeeze out the excess water, cut off the head and tail, and put the code into the dish. 7. Pour the juice 8, heat the oil, smoke away from the fire, immediately pour on the spices to stimulate the aroma.
5
Stir in spinach
300 g spinach, 3 dried chili peppers, 1 tablespoon of cooked white sesame seeds, salt, vegetable and fruit seasoning powder to taste 1: Wipe off the floating soil with dried peppers and cut them into circles 2: Soak spinach in light salt water for 30 minutes, wash and cut into large sections 3: Bring a pot of water to a boil, add 1 tablespoon of cooking oil and salt 4: Add spinach and blanch for about 3 minutes. Drain the drain 5: Heat the pot, pour in the appropriate amount of cooking oil, add minced garlic, and sauté the chili pepper to bring out the aroma. 6: Pour in spinach, salt, vegetable and fruit powder, quickly stir well, turn off the heat.
6
Stir in pepper oil with double shredded
1/2 bamboo shoot, 1 water radish, more than 10 peppercorns, 1/2 tbsp salt, 1/2 tbsp white vinegar, a few drops of oil and salt 1: Wash the radish with water and brush the epidermis with a brush. Peel and wash the shoots. 2. Rub into silk separately. 3: Heat the pot, put a few drops of oil and a little salt in the water, put in the bamboo shoots and blanch for 20 seconds. 4: Control the water and put it on a plate. 5: Add hot oil to stir-fry the peppercorns and pour over the bamboo shoots. 6: Mix well and sprinkle half a spoonful of salt, a few drops of white vinegar and mix well.
7
Stir in two-tone kale
Half a green cabbage, 3 slices of purple cabbage, 1 millet pepper, a little sesame seeds, and more than 10 peppercorns Bowl of 2 scoops (soy sauce + 1 tbsp vinegar + 1/2 tbsp salt + a pinch of vegetable and fruit powder), a few drops of oil, salt (for blanching green kale), a little 1: Remove the hard stems from the purple cabbage, wash and cut into strips. Wash and cut millet peppers into small pieces. 2: Wash the green cabbage to remove the hard stems and tear them into small pieces. 3: Add a few drops of oil and a little salt to the water, add green cabbage and blanch for more than 10 seconds. 4: Control the water, put the two-color kale into the dish, sprinkle small pepper segments in the middle. 5: Heat the oil and stir-fry the peppercorns until fragrant. 6: Mix the sauce. Pour hot oil into the bowl juice. 7: Drizzle the juice evenly over the dish. 8: Sprinkle with sesame seeds and mix well.
8
Stir in black bean sprouts with bell peppers
Black bean sprouts, red and yellow pepper, salt, vegetable and fruit powder, oil, vinegar, soy sauce 1: Remove the roots of the black bean noodles and rinse with cold water 2: Cut the red pepper into strips 3: Make hot water in the pot, add a little salt and oil, boil and pour into the bean seedlings, and fish out the cold water 4. Control dry water 5, put in salt, soy sauce, vinegar, sesame oil are a little, retain the original taste, do not affect the color, as long as a little taste can be 6: Add bell peppers and shredded fungus and mix well
9
Stir in lotus roots
2 lotus roots, 1 red pepper, peppercorns, sesame oil, salt and vinegar to taste 1: Peel the lotus root, cut into thin slices and blanch the water 2, blanch the lotus immediately over the cold water, more than a few times the water, so that the lotus slices become cool 3: Add salt, red pepper (cut into sections), sesame oil, vinegar (be sure to put it, white vinegar, rice vinegar can be), adjust the taste 4, the essence of this dish is here: hot oil (the kind that burns smoke), an appropriate amount of pepper into the pot, the peppercorns are about to turn off the heat when it turns black, pour on the lotus root that has just been mixed (to hear a sound), stir well, crisp and sour and spicy lotus flakes are ready!
10
Stir in dried tofu shredded mushrooms
250g of dried tofu, 300g of enoki mushrooms, sesame oil, tempeh sauce, salt, kelp powder carrots, coriander to taste 1: Wash and cut the parsley, wash and pick the mushrooms 2: Blanch the mushrooms in boiling water 3: Rub the carrots into dried tofu and cut into strips 4: Stir all the ingredients, salt, kelp powder, tempeh sauce and sesame oil
Source: Vegetarian cuisine id: sumeishig
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