Introduction to this issue: Mid-Autumn Reunion Banquet, vegetarian dishes are indispensable, share 5 vegetarian dishes stir-fry, which is more popular than big fish and big meat
Mid-Autumn Festival is coming, Mid-Autumn Festival, the moon is full and people are reunited, family gathers, and raise a glass to drink. At the Mid-Autumn Festival reunion banquet, have you thought about what kind of dishes to cook? In the Mid-Autumn Festival family banquet, besides big fish and meat, vegetarian dishes must not be missing. On the holiday table, there are more big fish and meat, which is greasy. It is paired with some vegetarian dishes, which can be healthy and relieve greasy.
share 5 vegetarian dishes stir-fry, especially loved by women, and is more popular than big fish and meat. I learned to do it and I will be able to make it. Let’s take a look at what vegetarian dishes are there:
[Fried fungus with lotus root slices] Required ingredients: 1 handful of dried fungus, 1 section of lotus root, carrot 1 segment, garlic sprouts 2-3 roots, appropriate amount of oil and salt, ginger 1 Slices, 3 cloves of garlic, 1 teaspoon of chicken essence, appropriate amount of starch, a few drops of white vinegar,
Method steps:
1. Soak the black fungus in cold water in advance, put the dry fungus in cold water, soak for 3-4 hours, soak the fungus in cold water allows the fungus to slowly absorb and soak in cool water to restore the translucent shape of fresh fungus. Then wash the fungus, cut the garlic sprouts into segments, cut the carrots into diamond-shaped slices, pat the garlic, and then chop the garlic into pieces, and then chop the garlic into pieces. , cut the ginger into shreds.
2. Scrape the lotus root off the skin, and then cut the lotus root into thin slices. Put the lotus root slices in clean water, add a few drops of white vinegar and soak them so that the color of the lotus root slices will not turn black.
3. Add water to a boil in the pot, add lotus root slices and blanch it. After the water boils, boil for 1-2 minutes. Remove the lotus root slices and put them in cold water to cool down, so that the lotus root slices can be kept crispy. Tender texture.
4. Reboil the water in the pot, add the fungus, garlic sprouts and carrot slices to blanch it. After the water boils, remove the ingredients.
5. Put it in cold water and put it cool, remove the ingredients together, drain the water and set aside.
6. Add oil to the pot and heat it up, add shredded ginger and garlic, stir-fry.
7. Add ingredients and stir-fry over high heat for 1-2 minutes, add salt and chicken essence, stir-fry evenly, pour in appropriate amount of water starch and thinly cook, stir-fry over high heat for a few times, turn off the heat, serve on a plate, a dish of colors, aroma and flavor. All the vegetables stir-fry in are ready.
[Callised lily] Required ingredients: half a pound of celery, 1 handful of dried lily, 10 wolfberry, appropriate amount of oil and salt, 2 cloves of garlic, 1 teaspoon of chicken essence, appropriate amount of starch,
Practice steps:
1. Use lily dry Rinse clean water and soak it in warm water for about 1 hour. The lily dry will become bigger and softer.
2. Pick the leaves of the celery, cut the roots, wash them, and then cut them into sections about 3 cm long with an oblique knife. Wash the wolfberry with clean water and cut the garlic into powder.
3. Add water to a boil in the pot, add a little salt and a few drops of oil, add celery and lily to blanch it. After the water boils, cook for 1-2 minutes, cook the celery until the color turns dark green, and remove the celery and lily together. out.
4. After taking it out, put it in cold water and put it cool down quickly to cool the celery. Remove the celery and lilies together, drain the water and set aside.
5. Add oil to the pot and heat it, add minced garlic and stir-fry.
6. Add celery and lily and stir fry over high heat for about 1 minute.
7. Add salt and chicken essence, stir-fry evenly, pour in an appropriate amount of water starch, add thin starch, stir-fry for a few times over high heat, turn off the heat, sprinkle with wolfberry, serve on a plate, a stir-fry lily with celery with all the colors, aroma and flavor. Just do it.
[Four-colored vegetables stir-fry] Required ingredients: Dutch bean 150g, yam 200g, appropriate amount of fungus, 1 carrot, appropriate amount of oil and salt , 3 cloves of garlic, 1 teaspoon of chicken essence, appropriate amount of water starch,
Method steps:
1 .Prepare the required ingredients and soak the dry fungus in advance. Put the dry fungus in water for about 2 hours. Remove the ends of the Dutch beans, wash them, peel and wash the carrots.
2. Cut the yam into slices, soak it in clean water, and drop a few drops of vinegar so that the color of the yam will not oxidize and turn black.Cut the carrots into slices. Smack the garlic and cut it into garlic granules.
3. Add water to the pot, add yam tablets and carrot slices to blanch it. After the water boils, blanch it for about 1 minute, and remove the yam and carrot slices.
4. After taking out the yam and carrot slices, put it in cold water and put it in cold water to cool it down. Remove and drain the water. After blanching the yam, put it in cold water to cool it down. This will keep the yam crisp and tender taste and will not overheat. .
5. Add a few drops of oil and a little salt to the water in the pot, add the slag beans and fungus to blanch them, blanch the slag beans until the color turns dark green, remove the slag beans and fungus, put them in cold water and cool them, remove them from draining them. To purify water, when blanching the Dutch beans, add a little salt and a few drops of oil to the water, which will make the Dutch beans more greener. Put them in cold water to cool, which can make the Dutch beans crispy and tender, and the color will not turn yellow.
6. Add oil to the pot and heat it, add minced garlic and stir-fry to bring out the garlic aroma.
7. Add the dutch beans and fungus, stir fry evenly over high heat, and stir-fry for about half a minute.
8. Add yam and carrot slices, then add chicken essence, appropriate amount of salt, stir fry evenly over high heat, pour a little water starch and thinly thicken, pour a little sesame oil, stir fry evenly over high heat, turn off the heat, serve on a plate, A plate of four-color seasonal vegetables with a full range of colors, fragrance and flavor will be prepared.
[Fried lotus root with lettuce fungus] Required ingredients: half a lettuce, half a lotus root, 1 small handful of black fungus, appropriate amount of oil and salt, 2 slices of ginger, 3 cloves of garlic, 1 teaspoon of chicken essence, appropriate amount of starch,
Practice steps:
1 .Soil the dried fungus in warm water in advance, peel off a layer of hard skin on the surface of the lettuce, scrape off the lotus root and wash it.
2. Cut the lotus root in half, then cut it into thin slices, and cut the lettuce into diamond-shaped slices.
3. Cut the ginger slices into ginger grains, pat the garlic, and then chop it.
4. Add water to a boil in the pot, add lotus root slices and lettuce slices to blanch it. After the water boils, cook for about 1 minute and remove the lotus root slices and lettuce slices.
5. After taking it out, put it in cold water and put it in cool water, cool it down quickly, remove it, drain the water and set aside.
6. Reboil the water in the pot, add the fungus and blanch it. After the water boils, remove the fungus and drain the water and set aside.
7. Add oil to the pot and heat it, add ginger and minced garlic and stir-fry.
8. Add lotus root slices, lettuce slices, and fungus, stir fry over high heat, add salt and chicken essence, stir fry evenly, pour in an appropriate amount of water starch and add thin starch, stir fry over high heat, turn off the heat, serve on a plate , a plate of vegetable stir-fry with colors, fragrance and flavor are ready.
[Fried fungus of Dutch beans] Required ingredients: half a pound of Dutch beans, 1 handful of fungus, 1 carrot, appropriate amount of oil and salt, 3 cloves of garlic, 1 teaspoon of chicken essence, appropriate amount of water starch,
Methods and steps:
1. Use dry fungus in advance Soak the Dutch beans well in cold water. Remove the ends of the head and tail and the tendons and silk, and wash them.
2. Scrape the carrots off the skin and wash them, cut them into segments with an oblique knife, then cut them into diamond-shaped slices, pat them with garlic, and then chop the garlic.
3. Add water to a boil in the pot, add a little salt and a few drops of oil, add the Dutch beans and blanch them for about 1 minute, and remove the Dutch beans. Blanch the Dutch beans before stir-frying, which can shorten the stir-frying time. When blanching, add a little salt and a few drops of oil to make the Dutch beans more green.
4. After taking out the Dutch beans, put them in cold water and put them in cool water to cool down quickly. This will keep the Dutch beans crisp and tender taste and will not change color. Remove the Dutch beans and drain the water and set aside.
5. Add oil to the pot and heat it, add minced garlic and stir-fry.
6. Add carrots and fungus to stir-fry over high heat, stir-fry for about 1 minute.
7. Add the Dutch beans, then add salt and chicken essence, stir-fry over high heat for about 1 minute, pour in an appropriate amount of water starch and add thin starch, stir-fry over high heat for a few times, turn off the heat, serve on a plate, stir-fry a crisp, tender and delicious Dutch beans, stir-fry The fungus is ready.
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