Change your diet to a vegetarian diet every day so that you won't gain weight secretly. Today, I'd like to share with you some healthy home-cooked vegetarian dishes, which are refreshing and not greasy, and I like to cook them myself. Let's try it together.
First, fried noodles with carrots.
1. Prepare a handful of sweet potato vermicelli, put it in a pot, soak it in boiling water for 5 minutes, and soak the vermicelli until soft.
2. Peel two carrots, cut them into two pieces, then cut them into thin slices, cut them into filaments, and put them in a plate.
3. Prepare a small piece of pork belly, wash it and chop it into minced meat.
4. Cut two green garlic seedlings into two-centimeter-long sections, garlic into garlic slices, ginger into ginger slices, and then grab a few dried red peppers for later use.
5. Heat the wok, add a little cooking oil, pour in minced meat, stir fry quickly, stir fry the fat oil, and add ginger, garlic and dried red pepper to stir fry until fragrant.
6. Add shredded carrots and stir fry for a while. When carrots are fried to 80% maturity, add vermicelli, stir-fry for a few times, and start seasoning after leaving the pot: add 2g of salt, 1 g of chicken powder, 1 g of pepper, slightly color with soy sauce, and season with soy sauce.
7. Continue to stir fry on the fire, pour in the green garlic seedlings, stir fry a few times simply, pour in a little sesame oil to enhance the fragrance, turn off the heat and put it on the plate.
Ok, a simple and nutritious carrot fried noodles bar is ready. Suitable for drinking and eating. You can try it if you like.
Second, the "Fried three silk"
1. Prepare a peeled carrot, cut it into thin slices, then cut it into filaments, and put it on a plate for later use. Prepare three or two washed mung bean sprouts and put them together with carrots.
2. a handful of leeks, cut into three-centimeter-long sections and put them in a small basin for later use.
3. Cut a few pieces of garlic into garlic slices, put them in a small pot, and then grab a few dried red peppers for later use.
4. Boil the water in the pot, add shredded carrots, turn it over with a spoon several times, and then pour it out after the water boils again.
5. Add cooking oil to another pot. When the oil is hot, add garlic slices and dried red peppers and stir-fry until fragrant. Add 5g oyster sauce, add shredded carrots and stir fry quickly.
6. Stir-fry the mung bean sprouts for a while, pour in the leeks, stir-fry for 10 second, then leave the pan and start seasoning:
7. Add the right amount of salt, chicken powder and sugar, stir fry after getting angry, melt the seasoning, and then pour in a little sesame oil to enhance fragrance. After simply turning over, turn off the fire and put it in the plate.
Ok, a crisp and refreshing three-course dish is ready. The ingredients are simple and nutritious, refreshing and appetizing, and friends who like it can try it.
Third, fish-flavored diced lotus root.
1. Prepare a section of lotus root, cut it into thin slices first, then cut it into diamond-shaped blocks, and put it in a pot for soaking, which can not only remove starch from lotus root, but also prevent lotus root from oxidation and blackening.
2. Peel one green pepper, cut it into rhombic slices, cut half of red pepper into slices, mix with lotus root, cut a section of onion into chopped green onion and put it in the pot. Flatten a few pieces of garlic and cut them into minced garlic, put them together with chopped green onion, and catch some dried red peppers for later use.
3. Mix the juice first, prepare a small pot, add salt 1g, monosodium glutamate 1g, pepper 1g, sugar 10g, soy sauce 1g, aged vinegar 10g, and stir to melt.
4. After the ingredients are ready, we blanch the lotus root, boil the water in the pot and add appropriate amount of white vinegar to prevent the lotus root from turning black.
5. After the water is boiled, pour in diced lotus root and green pepper, turn it over with a spoon several times, let the ingredients be heated evenly, blanch for about one minute, then pour out the water and let it cool.
6. Add half a spoonful of cooking oil to another pot, and pour in onions, garlic and dried peppers to stir fry. After garlic is sauté ed, add 5g of bean paste, stir-fry in red oil, pour in diced lotus root and side dishes, stir-fry a few times quickly, and add the prepared juice.
7. After frying, hook in a little water starch, stir fry a few times, pour in a little sesame oil, simply turn it over and turn off the heat and put it on the plate.
Ok, a nutritious and delicious fish-flavored diced lotus root is ready. It is simple and simple, suitable for all ages. If you like friends, try it at home.
Fourth, stir-fry yuba.
1. Prepare a catty of soaked yuba and cut it into 3 cm long sections.
2. Two green peppers, first cut from the middle, peeled, then cut into diamond-shaped pieces and put in a small pot. Peel half of the red pepper, cut it into diamond-shaped pieces, and mix it with the green pepper. Put a handful of black fungus into the pot for later use.
3. Cut a section of green onion into horseshoes, cut two pieces of garlic into garlic slices, put them in the pot, and then grab a handful of dried red peppers for later use.
4. Boil water in the pot and add a spoonful of salt to increase the bottom taste. Add yuba when the water boils, and pour out the water when the water boils again. Yuba can remove the beany smell in it by blanching.
5. Add a little cooking oil to another pot, add onion, garlic and dried red pepper, stir fry until fragrant, add 5g oyster sauce, stir and melt, add green pepper and black fungus, stir fry a few times quickly, and pour in half a spoonful of water.
6. Add 2g of salt, 1 g of chicken powder, 1 g of pepper and 1 g of white sugar for fresh squeezing, add a few drops of soy sauce for coloring, pour in yuba, add a little water starch and sesame oil, stir-fry quickly for a few times, slowly collect the soup, and then turn off the fire and put it on a plate.
Ok, a light and nutritious fried yuba is ready. Yuba is soft and not greasy, and it is good with wine and dishes. You can try it if you like.
Fried eggs with auricularia auricula
1. Prepare two green peppers, cut them into rhombic blocks, cut half of red peppers into triangular blocks, mix them with green peppers, cut half of onions into small pieces, break them by hand, and put them with green peppers.
2. soak a handful of black fungus, tear it into small pieces by hand and put it in another basin.
3. Prepare a small pot, beat in 3 eggs, add a little salt to taste, add a few drops of balsamic vinegar to remove the fishy smell and enhance the fragrance, and then stir evenly with chopsticks and break up for later use.
4. Cut a few pieces of garlic into garlic slices and put them in a small pot. Cut a piece of onion into a horseshoe shape and put it with garlic slices.
5. Heat the wok and add half a spoonful of cooking oil. When the oil is hot, pour in the egg mixture, stir with a spoon, stir in a wok for a few times, and then pour out the oil control for later use.
6. Add a little cooking oil, stir-fry onion and garlic, add green pepper and onion, stir-fry a few times quickly, add 5g light soy sauce to taste, stir-fry out of the pan, then pour in the soaked fungus, stir-fry a few times quickly, and start seasoning after leaving the pan.
7. Add the right amount of salt, chicken powder and sugar, pour in the eggs after controlling the oil, break the big eggs with a spoon, stir fry quickly for a while, and melt all the seasonings. Stir-fry the fire for ten seconds, then turn off the fire, take out the pan and put it on the plate.
Ok, a nutritious and healthy fungus scrambled egg is ready. The ingredients and methods are relatively simple. Family members like it very much, and friends who like it can try it at home.
Fried Pleurotus ostreatus with vegetables
1. Prepare about half a catty of Pleurotus ostreatus, tear it into small pieces and put it in a basin for later use.
2. Cut half of the red pepper into triangular pieces, put them together with mushrooms, and peel and cut a green pepper to color.
3. Soak a few black fungus, cut off the roots, wash and cut into small pieces, and put them in a small pot.
4. Prepare a few pieces of garlic, cut green onions into horseshoes, put them together with garlic slices, and then grab a few dried red peppers for later use.
5. Boil water in the pot and add a spoonful of salt to increase the bottom taste. After the water boils, add Pleurotus ostreatus, auricularia auricula and green pepper, turn it over with a spoon several times to make the ingredients evenly heated, blanch for about one minute, then pour it out and cool.
6. Add cooking oil to another pot. When the oil is hot, add onion, garlic and dried red pepper and stir-fry until fragrant. After garlic is fragrant, add 5g oyster sauce, pour in Pleurotus ostreatus and red pepper, stir-fry a few times quickly, pour in fungus, stir-fry for a while, leave the pot and start seasoning.
7. Add 2 grams of salt, chicken powder 1 g, sugar 1 g, pepper 1 g, pour in a little sesame oil, stir fry quickly for 30 seconds, melt all the seasonings, and then turn off the heat and put it on a plate.
Ok, a simple and delicious vegetarian fried oyster mushroom is ready. Rich in nutrition, light and refreshing. Please try it at home if you like.