Keeping in good health in spring is no longer suitable for tonic of big fish and big meat. You should eat more vegetarian dishes, so that you can eat healthier. Try these four home-cooked vegetarian dishes, which are light and delicious and more comfortable than meat dishes. Come and have a look. If you don't know how to eat, just follow. These home-cooked dishes are delicious without meat and rich in nutrition. Eating more in spring is good for your health. Let's follow them together.

First, scrambled eggs with edamame.

Eating edamame in spring is especially fresh and delicious, and cooking together is also delicious. Moreover, edamame is a nutritious food, rich in protein and calcium, and high in potassium and magnesium. Eating more edamame can supplement the potassium and magnesium that the body lacks and avoid fatigue, dizziness and mental stress. Eat more while the edamame is fresh.

Exercise:

Prepare some fresh edamame and some eggs. Peel the edamame and rinse it again. Beat the eggs into a bowl, add a little salt and stir well. Cut some red peppers to improve the taste. If you don't like spicy food, don't put it, but it tastes better and can improve your appearance.

Boil the water in the pot, add a spoonful of salt and a little cooking oil, pour in the cooked edamame, cook until the edamame is cut off, take it out and let it cool for use.

Heat the wok and add oil. Pour in edamame and stir well. Add a little salt and continue stirring. After frying, pour in the egg mixture. If there are red peppers, mix them with the egg mixture and pour them in.

After the egg liquid is solidified, stir fry a few times quickly, and the scrambled eggs with edamame are ready, delicious and delicious.

Second, shepherd's purse, bamboo shoots and tofu soup.

In spring, everything revives and there are many fresh wild vegetables. It's a pity not to eat them at this time. Eat more shepherd's purse and spring bamboo shoots, especially spring bamboo shoots, which are especially delicious. We can use them to stir-fry and stew soup, but bamboo shoots don't have to be accompanied by meat to make soup. This shepherd's purse, bamboo shoots and tofu soup is delicious without meat. Light and delicious, suitable for spring consumption, more comfortable than eating meat.

Exercise:

Prepare some fresh shepherd's purse, a spring bamboo shoot and a small piece of tender tofu. Wash shepherd's purse, shell bamboo shoots, wash and cut into hob pieces, and wash tender tofu and cut into small pieces for later use. Cut some chopped green onion for later use.

These three ingredients are boiled in boiling water respectively. Shepherd's purse and tofu are cooked for a short time, just half a minute. After the shepherd's purse is too cold, squeeze out the water and chop it for later use. It takes at least five minutes to blanch the bamboo shoots so as to remove oxalic acid.

Add a little oil to the wok, heat it, add chopped green onion, stir-fry until fragrant, pour in boiling water, add tofu and bamboo shoots, bring it to a boil over high heat, and add shepherd's purse.

After cooking for half a minute, add salt to taste, and finally add a little starch water to thicken.

Third, Pleurotus eryngii in sauce.

The aroma of Pleurotus eryngii is very special and attractive. This is the best way to cook vegetarian dishes. Not meat, but better than meat. This Pleurotus eryngii sauce is delicious. Every time I cook this dish, I eat two bowls of rice. Just eating too much. I do it every week, but I never get enough. You must try. Eating more Pleurotus eryngii can promote digestion and absorption and has high nutritional value. Remember to eat often.

Exercise:

Prepare two or three Pleurotus eryngii, rinse it, cut it into a slightly thick disk, and then draw a few crosses on the disk, which is convenient for eating and can improve the appearance.

Mix a bowl of juice, add salt, sugar, soy sauce, soy sauce, oyster sauce and water, and stir well for later use.

Add oil to the pot. When the heat reaches 50%, pour Pleurotus eryngii into the pot and fry until both sides are golden.

Add chopped green onion and minced garlic into the oil pan, stir-fry until fragrant, then pour in the juice and Pleurotus eryngii, and cook for a while to make Pleurotus eryngii taste. After the water content is reduced, pour a little starch water and stir-fry until it thickens.

Fourth, stir-fry lily with celery and fungus.

Celery is a very healthy vegetable, rich in protein, dietary fiber, calcium and more than 20 kinds of nutrients. Eating celery often is good for your health. Eating more celery can stabilize blood pressure and promote digestion and defecation. Lily's nutritional value is also very high, and it has the effects of clearing the heart, calming the nerves and resisting fatigue. This celery and fungus fried lily is light and delicious, and it is also delicious. Don't miss it.

Exercise:

Prepare celery, fresh lily, black fungus and carrot. Soak Auricularia auricula in water, remove the roots after soaking, and then add starch to scrub. Wash lily, peel carrot, slice celery, wash and cut into small pieces.

Boil the water in the pot, add celery and blanch it for one minute, then pour in black fungus and carrot and blanch it, break it and take it out.

Put oil in the wok, heat it, add minced garlic, add celery, fungus and carrot and stir-fry for half a minute, then add lily and continue to stir-fry.

Finally, pour a little water, add salt and chicken essence, stir-fry a few times, and take out the pot.