1. Steamed eggplant with garlic:

Ingredients: tender eggplant Accessories: garlic, monosodium glutamate, salt, sugar and sesame oil. Practice: 1. Chop garlic into minced meat; Wash eggplant and cut into long strips. 2. Heat oil in a wok, add garlic and stir fry, add salt, monosodium glutamate, sugar and a little water and mix well. 3. Put the eggplant strips on the steamer, pour the fried garlic soup, and then steam in the steamer for about five minutes. 4. After taking out the steaming tray, pour sesame oil on it.

Second, vegetarian eggplant.

Ingredients: one long eggplant (300g), four red peppers 1 green peppers 1 garlic cloves (cut into small pieces) Seasoning: refined salt 1/4 tsp soy sauce 1 tsp sugar 1 tsp mushroom extract1. This not only saves fuel, but also discolors the eggplant. 2. Heat 2 tablespoons of oil in the pot. 3. Drain the soaked eggplant and put it in a pot and stir fry over low heat. 4. Cover the simmer and turn it frequently on the way to avoid the bottom. 5. Cook until the eggplant is soft. 6. Add green pepper, garlic and seasoning and stir-fry until the green pepper is cut off.

Third, potatoes and eggplant.

Ingredients: a long eggplant, a potato and a tomato. Ingredients: salt, oil, pepper, ginger powder, thirteen spices, soy sauce. Practice: 1, eggplant is too long to shoot, cut it into pieces and put it in a bowl. 2, long eggplant, potatoes, tomatoes cut into pieces for use. I like to add tomatoes to everything I eat recently. Hot and sour weather is more appetizing. 3. Fry both sides of potatoes in oil until brown; 4. After the potatoes are browned on both sides, remove them for use and oil the eggplant; 5. After the eggplant is fried, pour the tomatoes and fried potatoes into the pot. Then add salt, oil, pepper, ginger powder, thirteen spices and soy sauce to taste, and add a little water for 3 minutes. 6, pot.

Fourth, braised eggplant with chopped pepper.

Practice: 1. Wash eggplant, cut it into strips, soak it in salt water for 10 minute, and take it out. 2. Put two spoonfuls of dry starch and try to get dry starch for each eggplant (so that less oil is absorbed when frying). 3. Heat the oil in the pot to 70% heat, fry the eggplant in the pot, take out the eggplant after frying, and absorb the excess oil with oil-absorbing paper. 4. Chop garlic and ginger. 5. Take a bowl, pour vegetarian oyster sauce, vinegar, water, salt, monosodium glutamate, sesame oil and water starch into the bowl and stir well. 6. Leave the bottom oil in the pan, add minced garlic and Jiang Mo, pour in eggplant, add a spoonful of chopped pepper and stir-fry for half a minute. 7. Add the prepared juice and mix well.

5. Braised eggplant with edamame

Ingredients: 1 eggplant, 1 edamame, garlic method: 1. Wash eggplant without peeling, cut it into thick slices, spread it on the chopping board or basket, and air it for half a day. 2. When the eggplant is quick-drying, peel and wash the fresh edamame and chop the garlic. 3. Reduce the volume by 5. Pour soy sauce into the pot, add water without eggplant, pour in fresh edamame and stir well, cover and simmer for 5-6 minutes until the soup is basically concentrated. 6. Pour a spoonful of sugar and mix well. 7. Turn off the fire immediately after pouring a lot of minced garlic, and then stir fry with the remaining temperature for a few times until the garlic is fragrant. Remarks: 1, do not remove the eggplant skin. 2. Put the eggplant slices for half a day to volatilize some water, otherwise. Don't do it if you have difficulties, just fry it. 3. Fresh edamame is tender, smooth and easy to cook, and can be cooked during stewing. You can also blanch the edamame in advance, and then pour the blanched edamame into the pot when the eggplant is almost ripe. 4. Soy sauce has been poured in the process, and then it is decided whether to add salt according to the taste. A medium-sized eggplant should be matched with half garlic, and the more garlic, the more fragrant it is.

Six, eggplant fried cowpea

Ingredients: eggplant and cowpea Accessories: onion, garlic, soy sauce, salt and mushroom essence. Practice: 1. Picking and cleaning cowpea, cutting into sections, and soaking in clear water for a while; Wash eggplant and cut into long strips; Cut onion into chopped green onion; Cut garlic into bubbles. 2. Heat oil in the pan, add tomato strips, add salt and stir fry for two minutes. 3. Continue to add the right amount of oil to the pot and heat it. Stir-fry chopped green onion and garlic, pour in cowpea and stir-fry. 4, then add salt, add the right amount of water, simmer for about five minutes. 5. Return the eggplant to the pot and fry it with cowpea. 6. Finally, season with soy sauce and mushroom essence and stir well.

Seven, ruyi Hunan and Jiangxi

Ingredients: bean sprouts 1.40g thin fragrant dried 3 slices of red pepper 1 garlic 3 petals seasoning: soy sauce 1 and 1 2 tablespoons of sugar 1 teaspoon1. Rooted bean sprouts, washed and drained. Dried coriander is cut into long strips, red pepper is seeded and cut into thin strips, and garlic is peeled and cut into thick slices. 2. Cold oil in the pan, add dried bean curd and garlic slices. 3. Stir-fry on low heat until the dried beans are fragrant and slightly hard. 4. add bean sprouts. 5. Immediately add chopped red pepper, 1 and 1/3 tablespoons sugar, 1 teaspoon. 6. Stir-fry over high fire, stir all the materials evenly with chopsticks, and it takes about 1.5 minutes to get out of the pot.

Eight, soy sauce

Raw materials:

300 grams of fresh soybeans, 3 tablespoons of soy sauce, 2 teaspoons of sugar, a little salt, a little pepper and a little aniseed. Practice: 1, first wash the soybeans with clear water and soak them until soft, then put them in a pot and cook them; 2. Add soy sauce, sugar, pepper and aniseed; 3, until the hardness is moderate, the bean skin can be slightly wrinkled when the soup is almost collected, and it can be eaten when it is cooled. Nine, lobster sauce and tiger skin green pepper

Ingredients: green pepper, lobster sauce, garlic, oil, salt, sugar, soy sauce and vinegar. Practice: 1. Pour oil into the wok (a little more than usual), stir-fry until it is 80% hot, change to medium heat and add green peppers. 2. Use a spatula to press the green pepper on the bottom of the pot and circle it, then stir-fry and circle it again. 3. Leave the bottom oil in the pot, and take out the green pepper for later use when the green pepper becomes soft and golden burnt skin appears on the epidermis. 4. Add black beans and minced garlic into the wok and stir fry. 5. Add green pepper, a little water, salt, sugar, soy sauce, vinegar and mushroom essence, and stir the seasoning evenly. Be careful not to fry too much, or the green pepper will fade. ◎ Pepper: The content of vitamin C ranks first among vegetables, which has the functions of warming the middle warmer, dispelling cold, invigorating the stomach and promoting digestion. Used for stomach cold pain, flatulence and dyspepsia; Externally used for treating chilblain, rheumatalgia, lumbago and duodenal ulcer. According to scientists, pepper has many functions, such as preventing and treating breast cancer; Eating Chili regularly is beneficial to cardiovascular health; Pepper can relieve cold symptoms; Pepper can also prevent arteriosclerosis; Eating Chili peppers often helps you sleep and so on. In addition, pepper contains a substance called capsaicin, which can promote hormone secretion, thus accelerating metabolism to achieve the effect of burning body fat, thus playing a role in losing weight. However, patients with acute gastritis, tuberculosis, hemorrhoids or eye diseases should be avoided.

Ten, aged vinegar peanuts

Ingredients: peanuts, coriander, garlic and mature vinegar. Practice: 1. Wash peanuts, dry them, stir-fry them in an oil pan until they change color, take them out and let them cool. 2. Chop coriander and garlic for later use. 3. Pour vinegar and sugar into the bowl. 4. Pour the dried peanuts and sauce into the fresh-keeping box, add coriander and garlic at the same time, cover it, shake it and stir it evenly, and you can eat it in a while.

XI。 Cumin potatoes

Ingredients: 3 potatoes (about 2-3 of medium size), 3 grams of cumin grains, 3 grams of cumin powder, 3 grams of black pepper powder, 3 grams of Chili powder, a little salt, 5 grams of Jiang Mo and coriander. 2. Take a small soup pot, pour a proper amount of water, add washed potatoes, the water is less than potatoes, and then add 5g salt. 3. After the fire is boiled, turn to medium heat and cook for about 20 minutes until the potatoes are cooked and soft. 4. We also need some Jiang Mo, cumin powder, cumin grains, black pepper and Chili powder. 5. When the potatoes are ripe, remove and control the water, and put them aside to cool. 6. Peel after cooling. 7. Cut into hob blocks. 8. Pour a little oil into the pot, heat it, add cumin grains, stir-fry until fragrant, and then add potato pieces. 9. Stir-fry a few times, then add Jiang Mo, cumin powder, Chili powder, black pepper powder and salt, stir-fry for several minutes, and finally sprinkle some chopped coriander on the pot.

Twelve, taste potato chips

Ingredients: potatoes. Ingredients: fragrant leaves, dried red pepper, thirteen spices and shallots. Practice: 1, peeled potatoes, cut into strips, the thicker the better; 2. Pour potato chips into the pot, add water, the amount of which is less than that of potatoes, add three or four fragrant leaves and 1 spoon salt, and cook over high fire; After boiling, continue to cook for 4-5 minutes, then turn off the heat and drain the potato chips for later use. 3. After the pot is hot, pour in the right amount of oil, then cut the dried pepper into pieces and fry it with low fire. 4. Add potato chips and continue to simmer for about 3 minutes; 5. Add chopped green onion and a proper amount of thirteen spices, stir the seasoning evenly with chopsticks and attach it to the potato chips; 6. Continue to simmer on low heat until the potato surface is slightly browned.

Thirteen, steamed tofu with double peppers

Ingredients: one piece of tofu, two-color chopped pepper 1 tablespoon, one tablespoon of soy sauce, appropriate amount of onion, and oil 1 tablespoon. Practice: 1, pour the tofu into the plate, slice it, and gently spread it into an oblique shape by hand; Shred shallots and soak in water for later use. 2. Pour the chopped pepper on the tofu, pour the soy sauce on it, and wrap the tofu plate with plastic wrap. Don't leak air. 3. After the steamer is boiled with water, put it into the tofu pot and cover it with steam 10 minute. 4. After turning off the fire, take out the tofu pan, remove the plastic wrap, sprinkle with the drained chopped green onion, and pour it with hot oil.

Fourteen, Chili bean curd stuffing

Ingredients: 4 peppers, 250 grams of tofu, bread crumbs seasoning: cooking oil, salt, pepper, mushroom essence: 1, tofu crushed with a spoon; 2, pepper to two ends, to seed, cut into three centimeters thick; 3. Add minced onion and ginger to the broken tofu, and add proper amount of cooking oil, salt, mushroom essence and pepper to mix well; 4. Fill the hollow part of the pepper with the stirred bean curd and smooth it; 5. Coat starch on both sides of the molded pepper tofu, and then wrap it with bread crumbs; 6. After the oil in the pot is hot, put the bean curd into the pot and fry it on low heat until both sides are golden.

Fifteen, cold Flammulina velutipes

Ingredients: Flammulina velutipes, yellow pepper, onion, garlic, soy sauce, balsamic vinegar, sesame oil and honey (sugar). Practice: 1, boil the water, first add Flammulina velutipes and shredded yellow pepper and blanch for 30 seconds, and finally add shredded onion and mix well before taking it out; 2. Soak the fished 1 material in ice water for half a minute; 3. Fully mix 1.5 teaspoon of soy sauce, 1 teaspoon of balsamic vinegar, half teaspoon of honey (sugar) and garlic into a wet material, take out the two materials, gently squeeze out the water, and then put them into it and mix well; 4. Drop a few drops of sesame oil before serving.

Sixteen, vegetarian fried pumpkin tips

Ingredients: pumpkin tip 400g, pepper 25g, garlic 4 salt 2.5g, wet starch 10g, a little water: 1, pumpkin tip soaked in salt water 15min, and then washed; 2. Drain the water from the pumpkin tip; 3. Put oil in the wok, add minced garlic and pepper and stir fry; 4. Add the pumpkin tip and stir fry for a while.

Seventeen, leek fried broad beans

Ingredients: 250 grams of broad bean with skin (refers to the kind of broad bean with the pod peeled but the seed coat of the pod kept) and 200 grams of leek. Seasoning: a spoonful of oil and a little salt. Practice: 1. Wash broad beans with skin, remove old roots, soil and yellow leaves from leeks, wash and cut into small pieces; 2. Set the wok on fire, heat it up, add a spoonful of oil, pour in broad beans, stir fry constantly, and add a little salt to taste; 3. After frying, add half a bowl of water, cover the pot, and simmer the broad beans until crisp; 4. When you feel that the water in the pot is almost dry, add the leeks and stir them evenly.

18. Stir-fry leeks.

Ingredients: a handful of leek (about 200 grams), 6 pieces of dried fragrant slices, and a seasoning of red pepper: appropriate amount of oil, a little salt, and a few drops of soy sauce. Practice: 1, wash leek, cut into sections, wash dried fragrant slices, cut into thin strips, and remove seeds and shred red pepper; 2. Heat the wok with oil, saute shredded red pepper and dried incense, add a little salt and soy sauce to taste, and add a little water if it is too dry; 3. Keep stirring until the delicious dry soup becomes soft and fluffy. Add the chopped leek and stir well. When the leeks are soft, they can be cooked.

Nineteen, chopped pepper cabbage

Ingredients: chopped pepper, cabbage, garlic 1. Wash the cabbage and cut it into 3 cm segments; Slice garlic. 2. Pour oil from the pot. When the oil is hot, add garlic slices. Stir-fry until fragrant. Add the cabbage and stir-fry. When the cabbage is soft, add two spoonfuls of chopped pepper and stir fry. You can cook. Chopped peppers are salty, so there is no need to put salt.

Twenty, steamed cabbage with garlic and vermicelli

Ingredients: Chinese cabbage, vermicelli, garlic, soy sauce, red pepper, mushroom essence, salt. Practice: 1. Tear the cabbage leaves into large pieces, put them on a plate and steam for about five or six minutes until the cabbage becomes transparent. 2. Soak the vermicelli in boiling water for three minutes. Take it out and put it on a plate of steamed cabbage. 3. After the pan is hot, put oil, immediately add garlic, soy sauce Jamlom, half a bowl of water, add green pepper powder, a teaspoon of mushroom essence and salt to taste. 4. Pour the prepared soup on the cabbage vermicelli.

Twenty-one, fried bamboo shoots

Ingredients: fresh bamboo shoots, soy sauce and sugar. Practice: 1. Slice 2. Put some oil in the pot and stir-fry the bamboo shoots in the pot. 3. Add some soy sauce. 4. Stir-fry sugar to taste. 5. put a little water. 6. Cover the pot and stew for 2-3 minutes.

Twenty-two, braised bamboo shoots

Raw materials: bamboo shoots, onions, garlic, peppers, oil, soy sauce, soy sauce, sugar, Lentinus edodes extract: 1, a number of bamboo shoots, chopped with a knife, and changed the knife appropriately. Drain and set aside. 2, hot oil pan, onion, garlic, pepper and fragrant. Stir fry for a while. 3. Add soy sauce+soy sauce+sugar. Add mushroom essence before cooking.

Twenty-three, mung bean radish

Ingredients: green beans, onion and garlic, white radish slices.

Practice: 1, saute shallots and garlic, add green beans and stir fry; 2. Add two spoonfuls of soft sugar; 3. Add radish slices and stir fry; 4. Add appropriate essence, vinegar and salt and stir fry; 5, water starch thicken out of the pot.

Twenty-four, spinach stalk fried corn

Ingredients: 500 grams of spinach, one corn and 50 grams of mustard tuber; Ingredients: dried pepper, ginger, garlic, onion, soy sauce, mushroom essence, wet starch; Practice: 1. Picking leaves of Ipomoea aquatica for later use, cutting off the older part of the stem root of Ipomoea aquatica, washing and draining, and cutting into sections about 1 cm long; Clean corn, put it in a steamer, steam it in water, cool it and break it into particles; Chop mustard tuber, chop ginger and garlic into powder, cut onion into sections, and wash dried pepper and cut into sections; 2. Put oil in a hot pan, add dried Chili peppers and minced ginger and garlic, and stir-fry until fragrant; 3. Add mustard tuber and stir well; 4. Add the cooked corn kernels and spinach stalks and stir well; 5. Add a proper amount of salt and mushroom essence and stir evenly; 6. Add chopped green onion and light soy sauce, stir well, then pour in wet starch and stir well.

Twenty-five, five-color health fan

Materials 1: Lentinus edodes (fresh), auricularia auricula (soaked soft), corn kernels, green beans, carrots (your favorite easy-to-cook vegetables), and vermicelli. Material 2: soy sauce, sesame oil, vegetarian soup, pepper, sugar, mushroom essence and salt. 1. Mushroom, carrot and mushroom are shredded. 2. Cut the soft vermicelli into small pieces, pour in half a bowl of vegetarian soup and add the vermicelli. 3. Cover with plastic wrap and heat in microwave oven for 2 minutes. 4. In another bowl, put carrots, corn kernels, green beans, black fungus and mushrooms, add one tablespoon of soy sauce, a little mushroom essence, half a tablespoon of salt and half a tablespoon of sugar, and add a proper amount of pepper and mix well. 5. Add hot vermicelli, seal plastic wrap, and microwave for 5 minutes.

Twenty-six, celery fried yuba

Ingredients: celery 200g, yuba 60g; Ingredients: ginger, garlic, onion, chopped pepper, mushroom essence; 1. After the yuba is soaked in advance, take it out and drain it, cut it into sections about 5 cm long and shred it for later use; Wash celery, tear off old tendons and cut into filaments about 5 cm long; Shred ginger, peel and dice garlic, and cut onion into sections; 2. Put oil in a hot pan, add ginger and garlic and saute until fragrant, then add yuba and stir fry for about one minute; 3. Add celery and stir fry for about two minutes; 4. Add a proper amount of chopped peppers and stir well; 5. Add the right amount of salt, a little mushroom essence and chopped green onion and mix well.

Twenty-seven, chestnuts and mung beans fried mushrooms

Ingredients: dried mushrooms, green beans, chestnut oyster sauce, sesame oil. Practice: 1, ripe chestnuts (7 or 8 minutes cooked ~ ~ it feels raw anyway), peeled, soaked in mushrooms, washed and sliced mushrooms, and washed green beans. 2, put the right amount of water in the pot to boil, pour a little cooking oil, oyster sauce, sesame oil, a little sugar, salt, and then boil. Add the soaked shiitake mushrooms and shiitake mushrooms slices, boil them over high fire, and then cook them over low fire so that the shiitake mushrooms and shiitake mushrooms can fully absorb the soup. 3. Pour in chestnuts and green beans, stir fry over high heat, turn to low heat, cover the pot and stew for a while ~ ~

Twenty-eight, water bamboo fungus

Material: Zizania latifolia 1 kg, dried auricularia auricula 15g (soaked hair) Material: 4-5 cloves of garlic, salt 1 teaspoon, and proper amount of sugar. Practice: 1) peeled water bamboo, washed and sliced for later use. 2) Cut 4-5 cloves of garlic into minced garlic for later use. 3) Wash the fungus after soaking, blanch it with boiling water, and control the moisture for later use. 4) Add a little base oil after the pan is hot, add water bamboo slices after the oil is hot, and stir fry quickly. 5) Continue to add auricularia auricula and stir fry quickly. 6) Add salt and sugar to taste, add minced garlic, stir-fry evenly, and take out.

Twenty-nine, curry fried corn

A sweet corn and a tender waxy corn. Cut off corn kernels, green beans, diced carrots, a little red pepper and two spoonfuls of curry powder. Heat oil in a pan, stir-fry green beans, diced carrots and red peppers for a few times, then pour in corn kernels, add salt and curry powder, stir-fry for two minutes, add mushroom essence and stir well.

Thirty, Kung Pao lotus root diced.

Ingredients: lotus root Pixian hot sauce vinegar sugar salt mushroom essence production method: 1) peeled lotus root, diced, soaked in water for a while, drained for later use. 2) Pour the oil into the pot. When the oil is 50% hot, add Pixian Chili sauce, stir fry and add onion. 3) Stir-fry diced lotus root for 2 minutes, then pour vinegar, sugar, a little water and salt in turn, continue heating for 5 minutes, and sprinkle with a little mushroom essence. Sour, sweet, spicy and crisp.

Thirty-one, green beans with olives

Ingredients: 2 tbsp olives, 250g green beans and 2~3 cloves of garlic. Practice: 1. Wash the green beans and remove the tendons on both sides. 2. Dice green beans, slice garlic and serve 2 tablespoons olive vegetables. 3, hot oil pan, saute garlic slices. 4. Add green beans and stir fry until it changes color. 5. Add olive vegetables, stir well, add 2 tablespoons of water, cover the pot and cook for 5 minutes. 6. Season with salt (olive vegetables are salty, and salt should be appropriate). 7, put a spoonful of mushroom essence or sugar, you can go out of the pot.

Thirty-two, towel gourd stir-fried red pepper

Ingredients: loofah and bright red pepper. Accessories: garlic, salt, mushroom essence, peanut oil. Practice: 1. Cut the loofah into strips or blocks; Pedicel-removing and seed-removing slices of red pepper; Chop garlic. 2. Heat the oil in the pot, stir fry the minced garlic, and pour in the red pepper and stir fry for a while. 3. Pour in the loofah and stir fry. 4. Finally, add salt and mushroom essence to taste.

Thirty-three, mushrooms and vegetable gall

Ingredients: Lentinus edodes 100g cabbage 200g seasoning: salt 5g monosodium glutamate 2g vegetarian oyster sauce 10g garlic 3g ginger 3g pepper 3g practice: 1, wash Lentinus edodes, cut off the roots, and then cut into a spatula with an oblique knife. Cut off the roots of rape and wash them with clear water. 2. Put an appropriate amount of hot water into the pot. After the fire, put the mushroom slices into boiling water, simmer for 3 minutes, then remove and drain. 3. Next, put the rape heart in and cook for 2 minutes, then take it out and drain it for later use. 4. Put oil in the pot. When the fire is 50% hot, add minced garlic and Jiang Mo, stir fry, add vegetable gall and mushrooms, add salt, monosodium glutamate, oyster sauce and pepper, and continue to stir fry evenly. Serve.

Thirty-four, healthy taro balls

Ingredients: Fenghua taro, dried pepper, onion, sesame oil, Laoganma. Practice: 1. Peel taro and cut it into small pieces (the size doesn't matter, I think smaller is better to cook), and chop dried peppers and onions. 2. Chopped taro is steamed in the pot. 3. Put the steamed taro into a fresh-keeping bag and knead until the taro is paste. 4. Knead into the size of glutinous rice balls and put them in a plate. Because it took me some time to do the whole process for the first time, the taro was cold after rubbing, so I rubbed it all and steamed it in the pot for 2 minutes. Cooking sauce while steaming: put a proper amount of oil in the pot, add dried Chili and chopped green onion and stir-fry, then add a little salt, Laoganma and a little sesame oil, stir-fry a few times and pour them on steamed taro balls. If you are not used to the light taste, you can put some salt in the second step of steaming taro. No, it's spicy outside, but the inside is the original flavor of taro! -Sweet, waxy!

Thirty-five, stir-fried bracken with Chinese onion.

1, pick the old leaves of the scorpion, wash them and pat them flat with a knife (which is beneficial to adding salt to improve the taste); 2. Select the tender part of bracken, blanch it with salt water, and cut the red pepper into small circles; 3. Put the oil in the pan, first add the onion and stir fry, then add the bracken and red pepper, and mix well with salt and mushroom essence.

Thirty-six, vegetarian fried Pleurotus eryngii

The main ingredient is Pleurotus ostreatus and the auxiliary ingredients are onion, ginger, garlic, salt and monosodium glutamate. Step 1 Tear Pleurotus ostreatus into strips of about 2CM, wash and blanch (or blanch with hot water) for later use. 2 Shred onion and ginger, and mince garlic for later use. 3 After the oil in the pan is hot, add onion and ginger to the pan, then add oyster mushrooms and stir fry for about 3-5 minutes. Finally, add the minced garlic and stir-fry the minced garlic.

Thirty-seven, fried dried beans with garlic and cowpeas

1, 200g smoked dried bean curd, 100g pickled cowpea, one green pepper, three cloves of garlic and two or three dried red peppers. 2. Cut cowpea into small pieces 1cm long, dice dried bean and green pepper, chop garlic, and cut dried pepper into sections. 3, hot pot cool oil, saute minced garlic and dried red pepper. 4. Add cowpea and stir fry for one minute. 5. Add dried beancurd and stir fry for one minute. Add salt and pepper. 6. Add green pepper and stir fry until it is broken. Add mushrooms, stir well and thicken with wet starch. (Actually, it is ok without thickening, but thickening can make the dishes crystal clear. )

Thirty-eight, garlic broccoli fried black fungus

Ingredients: half broccoli, proper amount of black fungus seasoning: half garlic salt, proper amount of monosodium glutamate, a little sesame oil, and a little water starch. Appropriate practices: 1, auricularia auricula soaked in warm water in advance, washed away the sediment at the roots, and torn into small flowers; 2. Cut off the hard part of the broccoli root, break it into small flowers and wash it; 3. Put water in the pot to boil, drop a few drops of cooking oil, blanch broccoli, remove it and put it in cold water for cooling; 4, garlic peeled and broken, cut into garlic granules; 5, put oil in the pot to heat, add garlic and saute; 6. Add black fungus and stir fry evenly, and add broccoli and stir fry; 7. Add a proper amount of salt to taste, then add a little water, cover the lid and simmer, (about one or two minutes, it will rot if it takes too long); 8. Add a little monosodium glutamate, then thicken it with water starch (the water starch should be thinner, pour it into the pot a little, and watch the soup in the pot wrapped in vegetables), and finally drop some sesame oil when it is out of the pot.

Thirty-nine, Chinese cabbage fried edamame

Ingredients: 200g edamame, 1 bag (80g), 2 bright red peppers, Jiang Mo, a little sugar and salt, and a proper amount of oil. Pour an appropriate amount of oil into the pot. When the fire is heated to 40% heat, add Jiang Mo and red pepper and stir-fry until fragrant. 2. Add edamame and stir fry for 2 minutes. 3. pour the edamame and turn it over.

Forty, olives and peas

Ingredients: 300g of tender peas, olive 1 teaspoon, 2 teaspoons of oil, a little salt, garlic 1 petal.

Practice: 1, tender peas tear off the old fascia, wash, and chop garlic for later use; 2. Put the oil in the pot, heat it, and saute the minced garlic. Pour the peas into the pot and stir-fry a few times to make the peas gradually soft; 3. After the peas are slightly soft, add a little salt and a spoonful of olive vegetables, stir well before cooking.

Forty-one, braised wax gourd

Ingredients: white sugar, soy sauce, soy sauce, salt, oyster sauce, mushroom essence. Step: 1. Peel the melon, put a flower knife on the surface and cut it into cubes. 2. Add hot oil to the hot pot. When the oil is hot, add the wax gourd slices and fry until both sides are slightly golden. Then scrape the wax gourd to the side of the pot, stir-fry a little sugar in the middle and stir-fry it with the wax gourd pieces. 3. Add salt, soy sauce and light soy sauce to make the wax gourd color evenly. 4. Add a small bowl of water and stir well, then cover the lid and simmer until the melon is cooked. 5. Add vegetarian oyster sauce, mushroom essence, juice over high fire, sprinkle with chopped green onion and take out the pot.

Forty-two, mushroom tofu

Ingredients: tofu 1 block, 6 mushrooms, 3 green garlic (or garlic seedlings). Seasoning: ginger 1, onion 1, aniseed 1, pepper 8, cinnamon 1, soy sauce 1/2 tsp, soy sauce 1 tsp, mushroom essence 1 tsp. Practice: 1, wash the dried mushrooms and soak them in warm water (you can put a little sugar in the water, and the soaked mushrooms are better). Remove and drain before use (mushroom water for later use), and cut into two halves if it is big; 2. Cut the tofu into pieces, boil it in water, then take it out and drain it thoroughly; 3. After the pot is hot, add oil and fry the tofu blocks in the pot until both sides are golden; 4. Wash the green garlic and cut into sections; Ginger minced; Cut the onion into small pieces; Prepare pepper, fennel and cinnamon; 5, hot pot cold oil, stir-fry hot onion ginger and cinnamon, aniseed, pepper; 6, pour in the fried tofu, turn to medium heat and stir fry carefully; 7. Pour mushrooms and mushroom water respectively (do not pour impurities precipitated at the bottom) until there is no material; 8. Pour in green garlic and add soy sauce, soy sauce and mushroom essence. After the fire boils, turn to low heat and stew until the soup is thick. Finally, add sugar, sesame oil and salt and mix well.

Forty-three, vegetarian pumpkin

Ingredients: Huangnan cucumber and onion: 1. Peel, wash and cut the pumpkin into small pieces, and cut the onion into powder for later use. 2, put a small amount of oil in the wok to heat up, first fry the chopped green onion, then put the pumpkin pieces. 3. Stir fry a few times, then add a little cold water and simmer for about seven or eight minutes until the pumpkin is cooked and soft. 4. Add a little salt to taste and put it in the pot. 5. The stewing time should vary according to the pumpkin, and don't cut the pieces too big.

Forty-four, Agrocybe aegerita

Ingredients: Agrocybe aegerita, green pepper and red pepper Seasoning: sauce (Vesta, soy sauce, soy sauce, rock sugar) Practice: 1. Cut off the roots of Agrocybe aegerita, wash and cut into two parts, blanch in boiling water, take out, fry in oil slightly, and control the oil to dry for later use. 2. 200 ml of essence, 0/00 ml of soy sauce/kloc, 40 ml of light soy sauce and 50 g of rock sugar, mix them together, put them in a pot, boil them and pour them out. The proportion can be increased or decreased according to how much you adjust. 3. Put a little oil in a clean pot, add green and red pepper strips, add Agrocybe aegerita, add a proper amount of sauce, stir fry quickly, and then take out the pot and put it on the plate.

Forty-five, onion black fungus

Ingredients: Auricularia auricula, leek, garlic, salt, vegetarian soup.

Exercise 1. Cut the onion into sections, and then separate the onion from the onion leaves. 2. After pouring the oil into the pot, turn on a small fire, add the onion and fry until the onion is golden yellow. Take out the onion when it smells strong. 3. Add minced garlic to the pot, pour in the soaked black fungus and stir fry 1 min. 4. Pour a little vegetarian broth and stir fry 1 min.

Forty-six, cold radish skin

Ingredients: radish, salt, sugar, balsamic vinegar, mushroom essence, sesame oil. Practice: 1. Wash the radish and drain it. 2. Cut off the skin to make it a little thicker. Step 3 add salt. 4. Drop the salt evenly on the surface of radish skin.

47. Stir-fried horseshoes with mushrooms and peas

Ingredients: 3 fresh shiitake mushrooms (dried shiitake mushrooms are also acceptable), 0/00g of peas/kloc, 6 horseshoes, a small amount of red pepper (all in color), 2 cloves of garlic (chopped into minced garlic), appropriate amount of salad oil, salt and mushroom essence. Practice: 1, wash and slice mushrooms, remove old tendons from peas and tear them into small pieces, and wash and peel horseshoes. 2.

Forty-eight, Xiangxiang Huiguo Lotus Root

Ingredients: main ingredients: lotus root 1 knot (300g) Ingredients: celery 1, 2 millet peppers, 2 cloves of garlic seasoning: Chili sauce 1 teaspoon, soy sauce 1 teaspoon, and 4 tablespoons of oil.

Practice: 1. Washing lotus root, peeling, slicing, washing celery, dicing millet pepper, and slicing garlic; 2. Boil the water in the soup pot, add the lotus root slices for 3 minutes after the water boils; 3. Remove and drain the water, sprinkle a little raw flour and grab it evenly; 4. Put the oil in the pot to relax, heat it to 60%, add lotus root slices, and fry until the surface is slightly burnt; 5. Take out the lotus root slices and drain the excess oil; 6. Leave the bottom oil in the pot, heat it again, add Chili sauce and stir-fry the red oil; 7. Add lotus root slices, add soy sauce and stir fry evenly; 8. Add the millet pepper, garlic slices and celery, and continue to stir fry for two minutes.

49. Stir fried peas with mushrooms

Ingredients: Pleurotus eryngii 1 (about 100g), Lentinus edodes 50g, Pleurotus nebrodensis 100g, peas 150g, soy sauce 30ml, vegetarian oyster sauce 15ml, salad oil 30ml, minced garlic 3g and black pepper. 2. Put the peas into the boiling water in a boiling pot, add a few drops of salad oil and salt, cook until they are 80% ripe, remove them and cool them in ice water. 3. Put a little oil in the pot. When the oil is hot, add the minced garlic and stir-fry until fragrant. 4. Add Pleurotus eryngii, Lentinus Edodes and Pleurotus nebrodensis and stir fry for a while; 5. Add soy sauce, oyster sauce and black pepper and mix well; 6, add peas, add salt and stir fry evenly.

Fifty, dry stir-fried cauliflower

Ingredients: cauliflower minced meat, soy sauce, mature vinegar, dried red pepper, onion, ginger, minced garlic and pepper, green pepper and salt vegetable oil. Practice: 1, the cauliflower is broken into small flowers and washed. Shred green pepper and cut red pepper into sections. 2. Put oil in the pot. After heating, first stir-fry the pepper, then add the red pepper and onion, ginger and garlic and stir-fry. You can put more red pepper, and it needs to be spicy to be fragrant. 3. Then add the chopped vegetarian meat, stir-fry until it changes color, add some soy sauce, and then put the cauliflower in a pot and stir-fry it with high fire until the cauliflower is cooked. During this period, put some soy sauce essence, and the most indispensable thing is vinegar. Without vinegar, this dish is tasteless. 4, finally add salt to taste, put some green pepper to make the color of the dish look good, just fine. A dish that is absolutely delicious. Minced meat is delicious without vegetarian food.