Guide to this issue: New Year's Eve, not all big fish and big meat, 9 vegetarian dishes stir-fried, light vegetarian dishes, very popular with ladies. The Spring Festival is coming, and the New Year's Eve dinner is the highlight of the Spring Festival. Every household will prepare a sumptuous New Year's Eve dinner, and the family will be reunited, warm and happy. New Year's Eve, big fish and big meat, greasy. New Year's Eve is not all big fish and meat. It is a good choice to mix some vegetarian dishes with vegetarian dishes, eat healthily and share 9 vegetarian dishes to relieve boredom. These vegetarian dishes are especially popular with ladies, more popular than big fish and big meat. The following is the sharing method of these dishes: stir-fried lotus root with lettuce and fungus. The required materials: half a lettuce and half a lotus root, 1 small agaric, proper amount of oil and salt, 2 slices of ginger, 3 cloves of garlic, 1 teaspoon of chicken essence and proper amount of water starch. Step: 1. Soak dried fungus in warm water in advance and peel off the hard skin of lettuce. 2. Cut the lotus root in half along the length, then cut it into thin slices, and cut the lettuce into rhombic slices. 3. Cut the ginger slices into ginger grains, pat the garlic and chop it up. 4. Add water to the pot to boil, add lotus root slices and lettuce slices to blanch, boil for about 1 min after boiling, and take out lotus root slices and lettuce slices. 5. Immediately after taking it out, put it in cold water for cooling, take it out after rapid cooling, and drain the water for later use. 6. Re-boil the water in the pot, put the fungus into the boiling water, remove the fungus after the water is boiled, and drain the water for later use. 7. Add oil to the pot and heat it. Add ginger and minced garlic and stir-fry until fragrant. 8. Add lotus root slices, lettuce slices and auricularia auricula, stir-fry over high fire, add salt and chicken essence, stir-fry evenly, pour in appropriate amount of starch, stir-fry evenly over high fire, turn off the fire and serve out. A dish of vegetables with good color and fragrance is ready. Materials required for frying yam: 1 yam, carrot half, 1 pepper, edible fungus, oil and salt, 2 slices of ginger, 3 cloves of garlic, 1 teaspoon of chicken essence and water starch. Step: 1. Soak the fungus in warm water in advance and peel the carrot. Scrape the skin of the yam again. When scraping the skin of Chinese yam, it is best to bring disposable gloves to prevent the juice of Chinese yam from getting on your hands and being allergic and itchy. 2. Cut the yam slices with an oblique knife, put the yam slices in clear water and soak them in a few drops of white vinegar to prevent the yam from oxidation and blackening. 3. Cut the carrot into sections with an oblique knife, then cut it into rhombic pieces, remove the stalks and seeds from the pepper, cut it into rhombic pieces, cut the ginger into grains, pat the garlic and chop it. 4. Add water to the pot to boil, and the yam is boiled for about 2 minutes, and the yam is transparent. Immediately after taking it out, put it in cold water for cooling, and take it out and drain it for later use. 5. Boil the water in the pot again, add the fungus blanching water 1-2 minutes, take out the fungus and drain the water for later use. 6. Add oil to the pot and heat it. Add ginger and minced garlic and stir-fry until fragrant. 7. Add carrot slices, pepper slices and fungus, stir-fry over high fire, and stir-fry carrots until the color becomes dark. 8. Stir-fry the tablets over high fire, add salt and chicken essence, stir well, pour in appropriate amount of starch, stir well over high fire, turn off the fire and serve. A plate of brightly colored, light and delicious fried yam is ready. Materials for stir-frying four-color vegetables: half a root of Chinese yam, peas 150g, red pepper 1 slice, auricularia auricula 1 teaspoon, proper amount of oil and salt, 2 slices of ginger, 3 cloves of garlic, chicken essence 1 teaspoon, and proper amount of water starch. Step: 1. Prepare the required materials, black and white. 2. Pedicel and seed the red pepper, cut it into rhombic slices, cut the yam into slices with an oblique knife, then soak the yam slices in clear water and add a few drops of white vinegar to prevent the yam from oxidation and blackening. 3. Add water to the pot and bring it to a boil. Blanch peas, yam slices and auricularia auricula in a pot for about 2 minutes, and take out all the ingredients together. The cooking time of these ingredients is almost the same, and there is no need to blanch separately. 4. Immediately put it in cold water for cooling, so that the ingredients can be cooled quickly, and then take it out and drain it for later use. After blanching, immediately put it in cold water to cool, which can not only keep the crisp taste of the ingredients, but also keep the bright color. 5. Add oil to the pot and heat it. Add Jiang Mo and minced garlic and stir-fry until fragrant. Add red pepper and stir-fry until the color becomes dark. 6. Add yam, fungus and peas, stir-fry for half a minute, add salt and chicken essence, stir-fry evenly, pour in appropriate amount of water starch, thicken evenly, stir-fry evenly with high fire, and the sauce is transparent. Turn off the fire and take out the pot. A plate of four-color stir-fried dishes with all colors and flavors is ready. Materials required for fish-flavored Pleurotus eryngii: Pleurotus eryngii 1 kg, pepper 1, carrot 1, edible fungus 1, oil salt 1, onion 1, 2 slices of ginger, 3 slices of garlic and Pixian bean paste. Step: 1. Wash Pleurotus eryngii, use a skin scraper to make Pleurotus eryngii grow and scrape it into thin strips like lasagna. 2. Shred auricularia auricula, shredded carrot, pedicled pepper and shredded seeds. 3. Prepare seasoning, shred onion and ginger, slice garlic, add 5 tablespoons of water, 4 tablespoons of rice vinegar, 3 tablespoons of sugar, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine and 1 tablespoon of starch into a bowl, and stir well to make fish-flavored juice. 4. Add water to the pot to boil, add Pleurotus eryngii to blanch, blanch Pleurotus eryngii until it becomes soft, take out Pleurotus eryngii, put it in cold water to cool, and take it out and drain it for later use. Blanching Pleurotus eryngii can remove the odor and impurities of Pleurotus eryngii and make the taste of Pleurotus eryngii more pure. 5. Add oil to the pot and heat it. Add Pixian bean paste and stir-fry over low heat. Stir-fry Pixian bean paste with small fire to get a sauce flavor and stir-fry red oil. Add shredded onion, shredded ginger and garlic and stir-fry until fragrant. 6. Add shredded pepper, shredded carrot and shredded fungus and stir-fry for 1-2 minutes. 7. Stir-fry Pleurotus eryngii over high fire, pour in the prepared fish-flavored sauce, stir-fry evenly over high fire, thicken the sauce, wrap it on the ingredients, turn off the fire and serve. A plate of delicious fish-flavored Pleurotus eryngii is ready. Materials for Radix Rehmanniae: 3 eggplants, 2 potatoes, 2 peppers, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, soy sauce 1 spoon, starch 1 spoon. Step: 1. Prepare the required materials, peel the potatoes and wash the eggplant. 2. Cut the eggplant into pedicels, then cut it into hob blocks (hob blocks are basically the same blocks), sprinkle a little salt, mix well, and marinate for 10 minute. (Pickled eggplant blocks will ooze water, and the color of eggplant will not be oxidized to black, so the eggplant blocks will not absorb oil when fried, and the dried land will not be greasy. 3. Cut the potatoes into hob blocks, put them in clean water to wash off the surface starch, and take them out and drain them, so that the potatoes will not change color. Seed the pepper and cut it into hob blocks. 4. Put the starch in a small bowl, add half a bowl of water and salt, stir well, then add soy sauce, stir well, and make a thickened juice (the amount of salt is small, so it is not salty when the eggplant is salted). 5. Add oil to the pot until it is 50% hot, and the oil content should not exceed the ingredients. Add potato pieces and fry them, stirring them with a frying spoon from time to time to make the potatoes change color. Fry the edge of eggplant until it is reddish, and take out the eggplant to control the oil for later use. 7. Soak the pepper in the oil and immediately take out the oil for later use. 8. Pour the oil out of the pot, and stir-fry the onion and ginger. Add chopped green onion, stir-fry in Jiang Mo, and stir-fry potatoes, eggplant and peppers evenly. 9. Pour in the prepared juice and thicken it, and heat it over high fire until the soup becomes sticky and fragrant. Ingredients for stir-fried cauliflower: cauliflower 1 kg, proper amount of oil and salt, 8-9 dried peppers, several slices of pepper 10, onion 1, 2 slices of ginger, 2 cloves of garlic, soy sauce 1 tablespoon, and a little vinegar. Step: 1. 2. Cut off the head and tail of dried peppers, remove pepper seeds and cut into shreds. 3. Heat the oil in the pot, stir-fry the pepper and remove the pepper. 4. Add chopped green onion, ginger slices and garlic slices, stir-fry until fragrant, and then add dried Chili peppers. 5. Stir the cauliflower a few times and turn to medium heat. 6. Stir-fry until the cauliflower is slightly soft, add salt, stir-fry the soy sauce evenly, then pour a few drops of vinegar and stir-fry evenly, and then serve. Materials required for stir-frying mushrooms with broccoli: broccoli 1, white mushroom 120g, crab mushroom 120g, carrot 1, proper amount of oil and salt, onion 1, ginger 1, 2 cloves of garlic and sesame oil/kloc. When shopping for broccoli, generally do not buy yellow broccoli. Generally, it is left for a long time, which causes the flowers to turn yellow or green. This is trite or too mature. Broccoli just picked is usually light green and moist. On the contrary, if the incision is dry and accompanied by redness and swelling, it means that the picking time is long and not fresh, and water and nutrition have been lost. 2. Cut off the roots of white jade mushrooms and crab mushrooms with a knife, then divide the mushrooms into small flowers and wash them. 3. Divide broccoli into small flowers and soak it in light salt water for 10 minute to remove pesticide residues and soak cabbage caterpillar in vegetables. 4. Peel and wash carrots, cut them into rhombic slices, put the starch in a small bowl, add 4-5 tablespoons of water, add salt and chicken essence, and stir well until the juice is thick. 5. Add water to the pot to boil, add a little salt, a few drops of oil, blanch broccoli, blanch broccoli until the color turns dark green, and take out broccoli. 6. After the broccoli is taken out, immediately put it in cold water to quickly cool down, take it out and drain it for later use. When blanching broccoli, adding a little salt and a few drops of oil to the water will make the color of broccoli greener. After blanching, immediately put it in cold water to cool, which can keep the crisp taste of broccoli and the color will not turn yellow. Before frying broccoli, blanching is a trick to fry broccoli, which is green in color and crisp in taste. 7. Boil the water in the pot again, add Pleurotus eryngii and Crab-flavored mushrooms, blanch the mushrooms until the color becomes soft, remove the mushrooms, drain the water for later use, and blanch the mushrooms in water before frying, which can remove the odor and impurities of the mushrooms. 8. Heat oil in a pan, add chopped green onion, Jiang Mo and garlic slices and stir-fry until the color becomes dark. Add mushrooms and stir fry 1-2 minutes. 9. Add broccoli and stir-fry evenly, pour in the prepared starch, thicken, stir-fry the soup with high fire and thicken, pour in sesame oil, stir-fry evenly, turn off the heat and serve. Materials for four-color stir-frying celery: 250g yam, celery 1 bar, proper amount of auricularia, carrot 1 section, proper amount of oil and salt, ginger 1 slice, 2 cloves of garlic, chicken essence 1 teaspoon, and proper amount of water starch. Step: 1. Prepare the required materials, and soak the fungus in warm water in advance. 2. Remove the roots of auricularia auricula and tear it into small flowers, cut celery into sections with an oblique knife, cut carrots into rhombic pieces, cut yam into rhombic pieces, put them in clean water, and add a few drops of vinegar, so that the yam pieces will not be oxidized and blackened. 3. Boil the pot with water, add a little salt, add celery pieces, carrot slices and yam slices, and blanch until the celery becomes darker. Take out the vegetables together and add salt to the water to make the vegetables greener. 4. Drain the water in cold water, so as to keep the crisp and tender taste of vegetables. If it is not cold water, the color of the dish will turn yellow and the taste will not be crisp and tender. 5. Heat the oil in the pan, add ginger slices and garlic slices and stir-fry until fragrant, then add fungus and stir-fry for 1-2 minutes. 6. Add celery, yam and carrot slices, add appropriate amount of salt and chicken essence, stir-fry quickly and evenly over high fire, pour in a little water starch to thicken, stir-fry evenly over high fire, turn off the fire and serve. Ingredients for lettuce in oyster sauce: 1 bulb, appropriate amount of oil, appropriate amount of salt, 4 cloves of garlic, oyster sauce 1 spoon, chicken essence 1 spoon, soy sauce 1 spoon, half a tablespoon of starch, a little sugar, 1. Bulbs are used, also known as lettuce and round lettuce. 2. Peel the lettuce leaves, rinse them, drain the water, and then tear the leaves into large pieces. 3. Cut garlic into powder, add half a bowl of water to the bowl, then add oyster sauce, starch, chicken essence, soy sauce, a little salt and sugar, and mix well. 4. Add water to the pot to boil, add a little salt and a few drops of oil, blanch the lettuce 10- 15 seconds, and take out the lettuce. 5. After the lettuce is taken out, immediately put it in cold water, let the lettuce cool quickly, and take it out and drain it. 6. Code the lettuce on the plate for later use. 7. Put oil in the pot, heat it, add garlic and stir-fry it with low fire, and stir-fry the garlic until fragrant. 8. Stir the prepared juice evenly, pour it into the pot, heat until the juice becomes sticky, and turn off the fire. 9. Pour the juice on the lettuce on the plate, and a plate of crispy and delicious lettuce in oyster sauce will be ready.