Wild fungi
I prefer the smell of miscellaneous bacteria to those well-known fungi such as chicken fir and matsutake. I can smell a room full of sesame oil casually. From the smell, I can accurately judge whether this fried mushroom is Penicillium, Lentinus edodes or dried mushroom.
There is definitely a garlic flavor in the mushroom fragrance. With or without theoretical support, you can't eat wild mushrooms without garlic.
penicillium
Because I am afraid of poisoning, I can't give up wild mushrooms. I like them. Generally, soup is cooked and eaten, and clear soup is rarely put. But when I wash mushrooms, I just fry them in an oil pan, without draining the water (garlic cloves should be fried before putting mushroom seeds), and the water comes out while frying. At the same time, the juice of mushrooms is also fried together, authentic, stewed until it is thick, and at most it is next meal.
Every time I haven't waited for this dish to be served, I'm already worried about not having enough to eat, which breaks my heart. My favorite is this original soup. Certainly not enough to eat, but I don't want to dilute it with clear soup. Even from this worry, you can see how delicious it is.
Jian shouqing
Clerodendrum orientale is a kind of boletus, which is different from Pleurotus ostreatus. It is poisonous in itself and belongs to the most common poisoning strain. However, people are poisoned every year and still eat it every year, so too many people can't resist its temptation.
In fact, the way to see the green palm is super simple, with more oil. Stir-fry garlic cloves and green peppers in oil pan, then add green palm slices and stir-fry until soft and cooked. After all, it can't be salty in the middle like other dishes (half-baked wild mushrooms are the most likely to be poisoned).
Seal the fried kidney tea with oil, divide it into meals and put it in the refrigerator for cold storage. Can be eaten for several months, and the fragrance of mushrooms will not be lost too much. The early adoption season of wild mushrooms is only over two months, which is very rare.
Ganba bacteria
Ganba mushroom is named because its flavor and taste are similar to beef jerky made by Yunnan people. Dried auricularia auricula is difficult to wash, because it is like a nutrient block for planting flowers, and it is very easy to be embedded in things. Loose hair and other plant leaves and soil can easily stick to the surface of auricularia auricula, so it takes more effort to pick it up and wash it than other auricularia auricula, otherwise it will scratch your teeth like gravel when you eat it.
Although it is difficult to wash, Ganba mushroom can also be washed like other mushrooms by gently wiping the umbrella surface with a few melon leaves, and then it will be clean naturally.
Dried mushrooms are generally fried with green peppers, because there is not much water, and the mushroom meat is very tight and easier to preserve. It is also sealed with oil and can be preserved for a long time. In addition to green peppers, it is also necessary to fry dried mushrooms with Yunnan leeks and pickles, but it is best to fry them now and eat them now, because if you have to prepare for a long time, you will put a lot of salt in them, and the salt will be very tight, so you will not be able to eat anything delicious except salt.
Artificial bacteria
After talking about wild bacteria, let's talk about artificial bacteria. In my heart, it is also a better food than meat. Because wild bacteria can only be eaten for two or three months, dry goods are not delicious, and stocks are not enough to eat, then we rely on artificial bacteria to solve hunger in the other ten months of the year.
My favorite artificial mushrooms are Pleurotus ostreatus, Flammulina velutipes, Pleurotus eryngii, Agrocybe aegerita (different from wild ones) and Agrocybe aegerita. Except that Agrocybe aegerita needs dry frying, the frying method of other mushrooms is basically the same as that of wild mushrooms. The ingredients are garlic and green pepper. You can fry the water absorbed by mushrooms without storing water, and push out the original juice by the way. It is better to fry Agrocybe aegerita with dried Chili, which is crispy and fragrant.
tomato
Tomatoes are delicious no matter how they are cooked. After all, they are one of the essential ingredients for scrambled eggs with tomatoes in national home cooking, and there are too many ingredients to match. Today's recommended dish is diced tomatoes and onions, which may be dark for some people. The method is to dice the onion and tomato separately, then put them in the oil pan, fry the onion first, and then add the diced tomato juice. This guy is an old hand at cooking. To make this dish, the ingredients must be chopped to taste good, and the corresponding picture can't be found.
Tomato and eggplant
Tomato eggplant is a subtropical "fruit", also called egg fruit, which can be used as both cooking and fruit.
As a fruit, just peel and chew it directly. I don't have this smell. It is too sour. I can only cook. I don't need to fry and stew it. I just need to scald the whole tomato (peel it well) and then cut it into small pieces. Then mix with coriander and boiled chopped green pepper. If you can eat fishy vegetables, put chopped fishy vegetables. That's all, salt. This is not a dark dish. It is delicious.
Mix garlic with broken ear roots.
I basically have nothing dark that I can't eat except bugs.
Fried black beans with garlic seedlings
Garlic seedlings are mixed with water and lobster sauce, which is especially salty and fragrant. The spicy garlic sprout itself adds flavor to this dish.
Sweet and sour baby cabbage
Boiled potatoes with sour bamboo shoots
Sour bamboo shoots are actually good if they are not heated. Once heated, it will give off an unpleasant smell, but for people who like to eat, they can't walk when they smell it.
Oil-soaked auricularia auricula and day lily
In fact, these two dishes are common dishes on a running table. You can use the leftover oil or oil soup from cook the meat to cook the soaked auricularia auricula and dried daylily. It's amazing to eat it several times.
lemon
It is more common to drink lemonade with water and honey. My favorite way to eat lemonade is to use it as a seasoning instead of vinegar. And it must be freshly squeezed lemon juice, not bottled. For example, when mixing vegetables, especially when mixing vermicelli and vermicelli, it is appropriate to add the refreshing and sour taste of lemon juice. When frying fungus, I also like to squeeze a little lemon in it. It is sour and delicious, but it should be noted that fried fungus is easy to explode, so timid people should not try it.
Scrambled eggs and tomatoes with leeks
Leek yellow or garlic yellow is probably spiced, but they are all plants, not taboo. Of course, it is also a vegetarian dish. Leek and garlic are super flavor enhancers. I like frying tomatoes together best. You can scramble eggs first and then put tomatoes. If you don't eat eggs, it's just as amazing to replace them with tofu skin. Tomatoes need fried juice to taste.
Sauté ed pumpkin flowers with mushroom and rape.
Fried celery
aubergine
Eggplant absorbs oil, fried and eaten like meat, mixed with it? I can eat meat anyway. I have eggplant, and I don't have to eat meat. There are too many eggplant dishes, fish-flavored eggplant seeds and eggplant powder.
Today's recommendation is eggplant pot. It's best to use a casserole and brush a layer of sesame oil in the pot. First, heat chives, ginger and garlic for a while, then put the eggplant barcode in, and pour in the prepared sauce (prepared with broth) and bean paste noodles. Then cover it and simmer the soup slowly over low heat. You must have enough oil and water to make a delicious tomato pot.
Fern root powder
Fern root powder is a cold dish that I personally like very much, but because it is made of raw materials with fern flavor, many people say that eating too much is not good, and they can only relieve their desire occasionally.
Mixed vegetables with tuna viscera
I'm talking about a hodgepodge of miscellaneous vegetables, such as Flammulina velutipes, vermicelli, cucumber, leek soaked in water, bean sprouts, bean curd skin, vermicelli and so on. Put everything you like in it. Just find a big pot, sprinkle all kinds of ingredients, pour soy sauce and squeeze lemon juice, and mix well. It's sour enough. Just say my mouth is watering.
Vegetable pot
There are no restrictions on the types of vegetarian dishes. For cooking methods, refer to the tomato pot above. You can add a little more stock to the tomato pot and cook it.
Vegetarian hot and sour hotpot
Who doesn't like hot pot? Vegetarian hot pot, I personally prefer hot and sour, such as Thai hot pot, which can make vegetarian dishes taste better and richer.
Well, according to this trend, the list of vegetarian dishes better than meat will emerge one after another. This is my menu. You may not like it, so stop here and get to work.
(Pictures are organized from the Internet)
Curiosity canteen, don't close the door for tasting ~
If food is delicious, it is better than meat, such as the following dishes:
Tiger skin pepper ingredients: green pepper, garlic, salt, lobster sauce, soy sauce.
Exercise:
1. Wash the green pepper, remove the head, cut it in half, and chop the garlic.
2, open a small fire, dry red pepper. Turn the green pepper over properly, press it with a shovel and heat it as evenly as possible.
3. When the skin has a little black spots, bubbles and is basically soft, add a little oil, salt, soy sauce and garlic cloves and stir fry.
Ingredients of Bao Gong Pleurotus eryngii: Pleurotus eryngii, peanuts, green peppers, dried peppers, onions, ginger, garlic, soy sauce, vinegar, sugar, chicken essence, water starch and sesame oil.
Exercise:
Wash Pleurotus eryngii and cut into pieces, cut green pepper into small pieces, cut pepper into small pieces, and chop onion, ginger and garlic.
Mix soy sauce, sugar, vinegar, chicken essence, starch and salt into juice for later use.
Oil Pleurotus eryngii and pour it out.
Put a little oil in the pot, add dried pepper to change color, add onion, ginger and garlic and stir-fry until fragrant.
Add the diced Pleurotus eryngii and stir-fry, turn to low heat, and pour in the prepared juice and stir-fry.
Finally, add peanuts and green peppers, stir fry, and pour a little sesame oil out of the pot.
Dried cauliflower ingredients: cauliflower, chives, ginger, pepper, garlic, pepper, cumin, soy sauce and cooking wine.
Exercise:
1. Soak cauliflower in light salt water, then wash and break the florets. Slice pepper and garlic, chop ginger and cut onion into small pieces.
2. Put the right amount of oil in the pot. When it is 60% hot, add cauliflower and stir-fry until the edge is slightly burnt. Put it aside.
3. Heat oil in the pan, saute chili, pepper, Jiang Mo and garlic slices, add cauliflower, immediately add cooking wine, add light soy sauce and stir well.
4. Finally, sprinkle with cumin and shallots and stir-fry.
What vegetarian dishes are more delicious than meat, and they are never tired of eating them? Hehe, this question is a bit interesting. For carnivores, even the best vegetarian dishes can't compare with meat. But I still recommend two vegetarian dishes that I often cook at home.
Agastache eggplant
I. Formula of raw materials:
Eggplant 400g fresh Pogostemon 30g Pixian watercress moderate amount of edible oil moderate amount of salt moderate amount of water starch a little pepper powder a little.
Second, the operation steps:
(1). After the eggplant is pedicled and washed, it is cut into four strips, and then cut into strips of about 100px, and put on a plate for later use; Wash Pogostemon cablin and cut into powder for later use.
(2) Wash and heat the wok, and pour in the cooking oil. When the oil temperature reaches 30%, add Pixian watercress and stir-fry until the oil turns red, then pour in the prepared tomato strips, stir-fry until the eggplant becomes soft, and then add the sauce made of salt and water starch. After collecting juice, add pepper powder and fresh Pogostemon Pogostemonis powder, stir-fry and mix well, and serve.
Third, the quality of food:
Tomato strips are soft, waxy and delicious, with rich flavor.
Fourth, matters needing attention:
Salt should be quantified according to bean paste, because bean paste itself contains salt, and it will be salty if it is put too much.
Steamed bitter gourd with fresh pepper
I. Formula of raw materials:
Bitter gourd 300 g Erjing green pepper 2 Pixian watercress moderate amount of edible oil moderate amount of salt a little pepper.
Second, the operation steps:
(1) Wash the bitter gourd seeds, cut them into pieces with the thickness of 12.5px, marinate them in salt water for a while, then filter off the water (remove some bitterness), and then code the bitter gourd pieces into a circle and put them on a plate; Wash the green pepper, remove the pedicle, cut it into even thin rings and spread it in the bitter gourd ring.
(2) Sprinkle a proper amount of Pixian watercress, oil and salt on the green pepper ring and seal the plate with plastic wrap.
(3) Steam the prepared bitter gourd dish for about 20 minutes, remove the plastic wrap and mix well to serve.
Third, the quality of food:
Bitter gourd slices are fresh, spicy and refreshing, with unique flavor.
(4), matters needing attention:
The white pulp of bitter gourd should be removed, otherwise it will taste bitter.
There are many vegetarian dishes that are more delicious than meat. Because meat is not the best food, the real first-class food is "delicacies", which is enjoyed by immortals, and meat is the food of ordinary people. In ancient times, the sage who loved meat so much felt that "meat eaters despised and failed to make long-term plans."
China has been a vegetarian since ancient times. Taoism not only develops ideas, but also studies diet thoroughly. Eating delicious food and drinking tea. Later, when Buddhists came to Liang Wudi, they were not allowed to eat meat. Therefore, Buddhists fully accepted the Taoist dietary tradition and raised the vegetarian culture of Chinese food to a higher level.
There are three kinds of vegetarian dishes that are more delicious than meat. Let's see if they are true or false:
1. Let it cool and mix tofu. Soak tofu with a flower knife, blanch, grab a handful of fried peanuts, scald a coriander tree for ornament, pat a few garlic cloves, mix well with salt, marinate for 10 minute, and season to make sesame oil or red oil.
Braised new bamboo shoots in oil. Peel and cut the bamboo shoots, blanch them, stir-fry them in a hot pot, add more light soy sauce, less sugar and salt, add a spoonful of boiling water, cover them with stew 10 minute, turn off the heat and take them out.
3. Roasted Coprinus comatus. Slice Coprinus comatus, saute shallots and ginger in an exothermic pot, saute mushrooms, add soy sauce and salt, boil some water, and turn off the heat when the water is dry.
These are the simplest vegetarian dishes, which are easy to obtain and easy to make. Of course, it is far from the best vegetarian dish. Please forgive me.
Vegetarian food that tastes better than meat is mushrooms!
tricholoma matsutake
Mushroom is neither an animal nor a plant, it is a fungus that can produce large fruiting bodies, and the food we call "mushroom" is the fruiting body of the fungus, which is only the reproductive organ of the fungus, which is why the place where mushrooms are picked can still grow.
Termitomyces gallinarum
Everyone may know the delicious mushrooms, such as Tricholoma matsutake, chicken fir, truffles, boletus, mushrooms, Grifola frondosa and so on. It's all word of mouth.
This mushroom, which is neither a plant nor an animal, is between vegetarian food and meat, and it has many essential elements that are not contained in vegetarian food, and the meat is not high in fat, so it is an ideal healthy food. Now everyone pays attention to "one meat, one dish and one mushroom" when eating, which is enough to see the position of mushrooms in people's daily life.
To talk about the nutritional consumption of mushrooms, we have to mention a kind of mushrooms-straw mushrooms.
Volvariella volvacea, also known as blue mushroom, stalk mushroom, hemp mushroom, etc. It is an important tropical and subtropical mushroom and the third largest cultivated edible mushroom in the world. It is named because it often grows in damp and rotten straw, and it is mostly produced in Guangdong, Fujian, Jiangxi and Taiwan Province provinces. Volvariella volvacea is fat, thick, short, smooth and delicious, which is deeply loved by consumers.
At present, the earliest written record of straw mushroom cultivation appeared in Daoguang period of Qing Dynasty. It is said that straw mushroom is also called blue mushroom, which is actually a misinterpretation of "South China mushroom".
Guangdong Tongzhi (1822) records: "Southerners call fungi mushrooms, and Zhang Yu and Lingnan also call them mushrooms. Produced in Nanhua Temple in Caoxi, the name of Nanhua Mushroom is also a kind of mushroom. It tastes as good as mushrooms in the north. " It can be seen that in the late Qing Dynasty about 200 years ago, straw mushroom was planted by monks in Guangdong, and its taste was not worse than that of northern mushrooms.
As we all know, monks can't eat meat dishes. However, eating vegetarian food alone can't meet their own physiological needs. Modern research shows that eating vegetarian food alone will lack some essential amino acids. What do we do? Later, in practice, we found that mushrooms seem to make up for their own nutritional deficiencies and taste good, which is why straw mushrooms were first planted by monks in temples.
In life, I can live without meat, but I can't live without vegetarian dishes. Many vegetarian dishes are more delicious than meat.
For example: bean products, yam, potatoes, taro, pumpkin, these vegetarian dishes are the best in my opinion. No matter what you cook, the dishes you make are more delicious than meat, and they are not greasy.
Bean products are rich in protein, including water bean curd, dried bean curd, oily bean curd and yuba. No matter how it is cooked, it is delicious with any dish, even more delicious than meat. Personally, I feel that I can never get tired of eating, basically once a day.
In the season of eating yam, my family basically cooks yam soup and chicken ribs several times a week. Sometimes I will make Hu Aishan millet porridge for breakfast, and Hu Aishan meatballs and Hu Aishan jujube cakes as snacks when I have time. Whether it's cooking, making soup, stir-frying, or making snacks and cakes, Hu Aishan is very good, nutritious and delicious, even more delicious than meat.
I have a soft spot for potatoes since I ate potatoes and braised pork at my relatives' house when I was a child. I feel that braised potatoes are so delicious that I can eat them every day. Now potatoes have become a frequent visitor to my family's dining table, and there are various ways to do it. They are all delicious and can't get tired of eating them.
Braised pork taro is a hard dish in our local festivals. Every time I like to eat braised pork with taro, I can finish it no matter how much I eat. It feels much better than braised pork. Of course, there are steamed taro and taro balls. I like them, too. I will never get tired of them.
Pumpkin has high nutritional value. Regular consumption is good for health and is suitable for all ages. I can't live without pumpkins. I like to make pumpkin millet porridge for breakfast, pumpkin pie and pumpkin balls for dessert, and chicken with pumpkin. No matter what you do, it's delicious. I feel much better than meat, and I can't get tired of eating it.
Well, this question is too simple, because all vegetarian dishes are better than meat in my eyes.
I am Cui Cui, a vegetarian who refuses onions, garlic and leeks.
Share a practice that I never get tired of eating mashed potatoes. I can cook different flavors, sweet, salty, sour and spicy, and I can have whatever I like.
If you like vegetarianism, please click on the avatar to view previous videos.
Three fresh potatoes, eggplant, green pepper and potatoes. Cut into strips, heavy oil, stir-fry potatoes, stir-fry eggplant into soft glutinous rice, add a little oyster sauce, a little sugar and a little salt to taste, then add chopped green peppers and stir-fry quickly. Add a little monosodium glutamate and sesame oil when cooking, and it will be delicious.
Hello, I'm glad to answer your question. I think these rural wild vegetables are more delicious than meat, and they are nutritious, light and delicious, delicious and low in calories, simple to make, more delicious than meat, and suitable for all ages!
1. Fried pumpkin vines
2. Wild vegetable purslane
3. Wild vegetable broom seedlings
Step 4 steam leeks
5. Scrambled eggs with mint
It is delicious and nutritious, and can clear away heat and promote diuresis. The countryside is everywhere, delicious and free of charge.
If you meet these wild vegetables, don't miss them!
Thank you. My answer is purely personal.