For many years, it has been controversial whether vegetarianism is really good for health and whether lack of meat will lead to malnutrition. Some people say that vegetarianism can reduce the burden of internal organs and lower cholesterol. However, some people think that vegetarianism cannot replace protein in meat, and long-term vegetarianism will lead to malnutrition. Actually, I don't think eating meat or being a vegetarian is absolute. The correct diet should be balanced in nutrition, meat can not be completely eliminated, and can be eaten in small quantities. Vegetarian food is high in vitamins, which can lower cholesterol and reduce the burden on internal organs. Usually you can eat more vegetarian food and less meat. Come and share some delicious vegetarian dishes. These dishes are rich in protein and have the same nutritional value as eating meat.
Operation steps 1: Wash Pleurotus eryngii, put it in a plate and steam it in a steamer for about 15 minutes until Pleurotus eryngii is completely steamed. Take the steamed Pleurotus eryngii out of the pot and put it aside to cool for later use. If you need it urgently, you can put it in cold water to cool down.
2, carrots shredded for use, carrots cut as thin as possible, as a side dish, do not put a lot, carrots are used to set off Pleurotus eryngii.
3, parsley and garlic are minced, millet pepper is cut into circles, parsley does not need to be cut too finely, and the smaller the garlic, the better. Millet peppers are placed according to personal preferences.
4. Tear the cool Pleurotus eryngii into long strips along the longitudinal direction of Pleurotus eryngii. Tear as thin as possible, don't tear. Put shredded Pleurotus eryngii into a bowl and squeeze out excess water.
5. Put Chili powder, minced garlic, spiced powder, pepper powder and white sesame into a bowl. Heat oil in the pan and pour it directly on the Chili powder and minced garlic. The oil temperature should be as high as possible, about 70% to 80%, so that the fragrance in Chili powder and garlic can be fried.
6, put a spoonful of soy sauce in the Chili oil bowl, a spoonful of oil consumption, a spoonful of sugar, a spoonful of old vinegar and mix well. Make sauce with Pleurotus eryngii.
7. Put the chopped carrots, parsley and millet pepper rings on the Pleurotus eryngii, pour the sauce on it, and mix well to serve.
Operation steps 1: use sweet corn, or buy a canned corn directly, and then dice carrots, cucumbers and other side dishes for later use.
2. Pour the oil into the wok, heat it to a slight heat, add chopped green onion and saute.
3. Pour the corn kernels into the oil and stir fry. I use canned corn, so the corn kernels are not so dry. If the corn kernels are dry, add some water. Don't fry corn kernels, they don't taste tender.
4. Add diced carrots and stir-fry until the diced carrots are soft. Because cucumbers are easier to cook than carrots, carrots are added first.
5. Stir-fry the carrots until they are soft, then add the diced cucumber and stir-fry until the diced cucumber is broken, which is not very crisp and refreshing. Because the corn is soft and tender, if the side dish is hard, it will affect the taste of the whole dish.
6. Finally, add the boiled pine nuts, which should be peeled. If the pine nuts are raw, they should be fried in advance, so that the pine nuts will be very fragrant. After adding pine nuts, add 2 tablespoons sugar, that is, about 30 grams of white sugar, and then add a little salt, and stir well. The overall taste of this dish is sweet. Add a little salt to highlight the sweetness, so add less salt.
7. Pour in water starch to thicken. Water starch should be added slowly while stirring. Don't add too much, or the whole plate will be sticky.
Operating steps 1. First, peel the sweet potato. To make shredded sweet potatoes, you must use sweet sweet potatoes with yellow heart, high moisture and sweet taste. Don't use the white-hearted sweet potato with less water and a particularly dry throat.
2. Cut the peeled melon into hob blocks, and the size of the blocks should be even and moderate, which is convenient for later frying. Put the cut sweet potato into a large bowl, add a proper amount of dry starch, and grab it evenly by hand, so that a thin layer of starch is evenly attached to the surface of sweet potato, and the surface of sweet potato stained with starch will be hard but not soft after frying.
3. Pour the sweet potato pieces into hot oil and fry until the color is golden, and the heat is not too big. Make sure that the sweet potato is fried inside and the noodles are not too heavy. After frying, drain the oil with a drain net and put it on a plate for later use.
4. Pour the sugar and water into the pot and stir until the sugar melts. At first, there will be big bubbles. At this time, the water inside will boil. When all the water evaporates, the syrup will gradually become thicker, the bubbles will gradually become smaller and the color of the syrup will turn yellow. That's almost enough. The temperature is about 145℃. Don't use a thermometer to observe the color, just darken it, don't cook it brown-red, and then the syrup will turn into caramel, which will taste bitter.
5. Put the fried sweet potato pieces into the syrup, quickly turn them over a few times, and let the sweet potatoes be evenly coated with syrup. Then just pour it into the pot immediately and pull out such a long piece of sugar while it is hot, and it will be successful.
Operation steps 1: prepare 1 kg quail eggs, boil water in the pot, add 1 tbsp salt, add the washed quail eggs, and cook for about 10 minutes, then all the quail eggs will be cooked.
2. After cooking, soak quail eggs in cold water to cool, and then peel them for later use.
3. Add 1 tbsp soy sauce, appropriate amount of oyster sauce, 3 tbsps tomato sauce, 2 tbsps sugar and appropriate amount of allspice powder into the bowl, stir until the sugar melts, and then add a little water to dilute the sauce.
4. Cut some minced garlic for later use.
5. Pour oil into the pot, slightly more than usual, add peeled quail eggs, and fry until the surface appears slightly tiger skin color.
6. Add minced garlic and stir fry gently. Be careful not to break quail eggs. When garlic is fragrant, add the tomato sauce prepared before, stir well, and stir-fry quail eggs with tiger skin. It is easier to wrap the sauce on the surface. When all the sauce is hung on the quail eggs, it can be cooked.
Operation steps 1: First, cut the tofu into pieces with uniform thickness. Put it on a plate for later use.
2. Chop shallots and chopped green onions, cut coriander into pieces, cut millet pepper into sections, cut garlic into minced garlic, and put all side dishes on the plate for later use.
3. Pour an appropriate amount of oil into the pot, brush it evenly with an oil brush, fry the tofu in the pot until one side turns yellow and solidified, then turn it over and fry the other side, while frying, gently press the surface of the tofu with a shovel, so that the bottom of the tofu can fully contact the pot and fry more evenly.
4. Turn it back and forth several times, and when the two sides are golden and there is no blank, the tofu will be fried, and the fried tofu will be served first.
5. Then prepare the sauce, add a spoonful of soy sauce, a spoonful of sweet noodle sauce, a spoonful of Chili sauce and a spoonful of spiced powder to the bowl, then add a little water and stir evenly with chopsticks.
6. Then use the pot that fried tofu before, leave a small amount of oil in the pot, and then add a small amount of chopped green onion and minced garlic to stir fry.
7. Finally, pour in the prepared sauce, cook the sauce a little thicker, then put in the previously fried tofu in turn, let one side of the tofu absorb the sauce evenly, then turn it over and wrap the other side with the sauce. After the sauce is completely absorbed by tofu, turn off the heat, sprinkle with Chili rings, chopped green onion and coriander powder, and finally sprinkle with white sesame seeds. Take it out of the pot and eat it on a plate.
Production method: 1. First, cut the eggplant into three sections, each section is vertically sliced, and then cut into strips about 2 cm wide.
2. Cut the side dishes, green peppers, red peppers and carrots into pieces and put them on a plate for later use.
3. Shred ginger and minced garlic, then cut a small amount of chopped green onion and put it on a small plate for later use.
4. adjust the sauce. Prepare a clean bowl, add 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp white vinegar, 1 tbsp sugar and a little pepper. Then add 1 tbsp starch, add appropriate amount of water, and stir until there is no dry powder.
5, oil eggplant, because eggplant is very oil-absorbing, so wrap some starch in eggplant, pour eggplant into a big bowl, add 3 tablespoons of corn starch, stir evenly with chopsticks, and evenly wrap a layer of dry powder on eggplant.
6. prepare a deeper pot, the diameter of the pot should not be too large, which is more fuel-efficient. When the pan is hot, pour in the right amount of oil. When the oil temperature is slightly hot, fry the eggplant in the oil until the color turns yellow. Turn it over with chopsticks when frying to prevent uneven frying. After the eggplant is fried, take it out with a colander, control the oil and put it on a plate.
7. Add some oil to the wok. After heating, add onion, ginger and garlic and stir-fry until fragrant. Add a proper amount of Pixian bean paste and stir fry.
9. Add green pepper and carrot and stir-fry until cooked.
10, pour in the fried eggplant, stir fry, and finally pour in the sauce and stir fry until thick.
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