Ten vegetarian dishes for the next meal 1, fish-flavored eggplant seeds
Cut eggplant into long strips and soak in water to prevent oxidation; Prepare minced garlic, chopped green onion and diced pepper; Add 2 tbsps of rice vinegar, 1 tbsps of soy sauce, 15g of sugar, 2 tbsps of water and 1 tbsps of starch into the bowl and stir well for later use. Drain the eggplant, add half a spoonful of salt for curing 10 minute, then squeeze out the water, sprinkle a layer of starch on it and stir evenly; Heat the oil to 70%, fry the eggplant until it changes color and take it out; Stir-fry minced garlic and chopped green onion, add a tablespoon of bean paste and stir-fry red oil, add eggplant and stir-fry, then add the prepared fish-flavored sauce, stir-fry and collect the juice.
2. Tear cabbage by hand
Tear the cabbage into small pieces by hand, wash it, then control the water, garlic powder and dried Chili powder for use. Pour 1 tablespoon of light soy sauce, 1 tablespoon of oil consumption, 2 tablespoons of aged vinegar and 1 tablespoon of sugar into a bowl, stir-fry until the oil temperature is 70% hot, add garlic and pepper, stir-fry over low heat, then add Chinese cabbage and stir-fry, then add the prepared juice and stir-fry, and take out.
3. cumin potatoes Ding
Cut potatoes and carrots into small pieces, soak them in clear water for a while, then take them out and drain them; Pour the oil into the pot and put a little more oil. Fried potatoes and carrots. When the potatoes are slightly browned, add some cumin powder, Chili powder, salt, fruit and vegetable powder, add 2 tablespoons of water, stir-fry evenly, and take out the pot after the water is dry.
4. Mapo tofu
Cut the tender tofu into small pieces of about 1 cm, put it in a boiling pot, add a little salt and soak the tofu; Put oil in the pan, stir-fry minced meat quickly until it becomes discolored, then add bean paste, sprinkle chopped dried peppers, stir-fry red oil, add tofu, add appropriate amount of warm water to cook for a while, thicken with water starch, turn off the heat, and sprinkle with some pepper powder and chopped green onion.
5. Tear Pleurotus eryngii by hand
Tearing Pleurotus eryngii into strips by hand, washing, boiling in a pot for half a minute, and taking out; Add appropriate amount of oil to the pot, saute minced garlic and green pepper, stir-fry Pleurotus eryngii for a few minutes, then add light soy sauce, oyster sauce, salt and black pepper, stir well and serve.
6. Fried auricularia auricula
Soak the fungus in advance, wash and tear it into small pieces, then chop the onion, ginger and garlic for later use, and cut the red pepper into small pieces. Stir-fry shallots, ginger and garlic in oil, stir-fry red peppers, stir-fry fungus, add salt, sugar, soy sauce and oyster sauce, sprinkle chopped green onion, and take out.
7. Spicy diced lotus root
Peel the lotus root, cut it into dices about 1 cm, and rinse it with clear water; Boil water in the pot, turn on the water and blanch the lotus root 1 min, then take it out and soak it in cold water. Add white vinegar, sugar, salt and soy sauce into the bowl, stir well, put oil in the pot and stir-fry dried peppers, add diced lotus roots and stir-fry for two minutes, add juice, chopped green onion and green pepper, stir-fry until cooked, add starch and stir-fry evenly, and take out the pot.
8. stir-fried loofah
Peel the towel gourd, cut into pieces, sprinkle with 1 tbsp salt, mix well, knead for 3 minutes, and cut off the green onions, minced garlic and dried peppers for later use; Wash the pickled towel gourd with clear water to remove excess salt, put a little oil in the pot, add garlic cloves, dried peppers and shallots and stir fry; Squeeze the loofah, stir-fry in a pan 1 min, add the light soy sauce, sugar, pepper, salt and chicken essence, and stir well.
9. Braised winter melon
Cut the wax gourd into pieces, add a little oil to the pot, stir-fry the minced garlic with oil, stir-fry the wax gourd for 3 minutes, and remove it after it becomes transparent. Put a little oil in the pot at home, put 5 crystal sugar, boil it into syrup with low fire, then put the wax gourd in, stir fry and color it, add 2 spoonfuls of oyster sauce, add water to drown the wax gourd, cover the pot and stew for 5 minutes, and collect the juice with high fire.
10, stewed tofu with cabbage
Slice the tofu, fry it in the oil pan until both sides are golden, and then take it out. Stir-fry the remaining oil, shallots, ginger, garlic and dried peppers in the pot, stir-fry the cabbage until it is fragrant, cover and stew for 5 minutes, add 2 tablespoons of soy sauce and appropriate amount of soy sauce, stir evenly, add the fried tofu and appropriate amount of shrimp skin, stir-fry for 1 minute, and add pepper, salt and pepper.