In addition to meat, vegetarian dishes must not be missing on the dining table, because vegetarian dishes can provide us with vitamins and minerals, supplement dietary fiber, etc., which can prevent constipation and iron deficiency. Below, I will share with you 6 vegetarian dishes suitable for late autumn. The ingredients are properly matched and nutritious, so I can make more for my family to eat.
1. Crab Flavored Mushrooms stir-fried cabbage
1. Prepare a handful of crab Flavored Mushrooms , cut off the hem, wash it with clean water several times to remove the dust and impurities on it; cut a piece of cabbage from the middle, cut off the rhizomes and tear it into small pieces, remove the hard rods inside, put them in clean water and wash them clean; then cut some red pepper strips and garlic slices for later use.
2. Boil oil in the pot. When the oil temperature is 50% hot, pour in slices of garlic and stir-fry to bring out the aroma. Add the drained cabbage, stir-fry for medium heat for 30 seconds. After stir-frying slightly soften and green, pour in the crab mushrooms and continue stir-frying for 1 minute, stir-fry out the moisture in the crab mushrooms.
3. After the crab-flavored mushrooms are broken, add 2 grams of salt, 5 grams of light soy sauce, and 5 grams of oyster sauce to stir-fry. After the ingredients are tasty, pour in red peppers, stir-fry for a few quick stir-frying, then pour in a little oil to brighten the color, and then come out of the pot. This simple and nutritious crab-flavored mushroom stir-frying cabbage is ready.
2. Oyster sauce lettuce
1. Cut off the lettuce roots, break the leaves one by one, wash the mud and sand on the leaves for later use; flatten the garlic and chop it into powder, and cut the red pepper into small grains.
2. Pour in half a bowl of water, add 10 grams of oyster sauce, 10 grams of light soy sauce, 2 grams of salt, a little starch, stir well and set aside.
3. Boil water in the pot, add a little vegetable oil and salt. After the water boils, put the lettuce leaves in the pot and blanch it. The time should not exceed 10 seconds. Pour out after the lettuce is soft and slightly hot and discolored. Quickly place it in cold boiling water and cool it. After letting the lettuce cool, place it on a plate for later use.
3. Boil oil in the pot. After heating the oil, add minced garlic and red peppercorns to stir-fry the aroma. Pour in the prepared bowl of ingredients, boil over high heat and then take the pot, pour the sauce evenly on the lettuce. This crisp and delicious oyster sauce lettuce is ready.
3. Stir-fried mung bean sprouts
1. Prepare an appropriate amount of mung bean sprouts , put it in clean water, wash it, control the water and set aside; garlic flat and cut it into minced ginger, cut it into minced ginger, prepare a few green onions, cut it into circles and put it together, grab a small pinch of green pepper and a small handful of dried chili peppers for later use.
2. Prepare a small bowl, add 2 grams of salt and 5 grams of white vinegar, add some water starch, stir well and set aside.
3. Roast oil in the pot. When the oil temperature is 50% hot, add onion, ginger, garlic, pepper and dried chili to stir-fry to bring out the aroma. Pour in mung bean sprouts, sauté quickly for 30 seconds, stir-fry the mung bean sprouts until they are completely raw, pour in the prepared sauce, stir-fry and then stir-fry it and then leave the pot. This crisp and refreshing stir-fry the mung bean sprouts are ready.
4. Garlic oil and maize
1. Prepare a handful of fresh oil and maize, remove the roots and cut them into pieces; cut one slice of red pepper into thin strips; and prepare an appropriate amount of minced garlic for later use.
2. Prepare a small bowl, pour 10 grams of oyster sauce, 10 grams of steamed fish soy sauce, stir with a spoon and set aside.
3. Add an appropriate amount of water to the pot. After the water boils, wash the oil and vegetables and pour it into the pot. Cook it quickly for 30 seconds. After the oil and vegetables turn green and soften, pour out and control the water. Place the oil and vegetables on a plate, pour evenly on the prepared bowl, sprinkle with minced garlic and shredded red pepper to set aside.
4. Boil oil in the pot. When the oil temperature is 70% hot, pour the hot oil on the minced garlic to stimulate the fragrance. This simple and easy-to-learn garlic oil and maize dish is ready.
5. Cold lotus root
1. Prepare a section of lotus root, peel the skin clean, wash it with clean water, cut it in half and then cut it into lotus root slices. After cutting, soak it in clean water and add 3 grams of white vinegar to further prevent the lotus root slices from oxidizing and discoloring.
2. Flat the garlic and cut it into minced garlic, cut the ginger into minced ginger, wash the shallots and cut it into scallions, cut two millet peppers and into chili rings, and put them together and set aside.
3. Boil oil in the pot. When the oil temperature is 70% hot, take the pot. Pour the hot oil into the prepared small ingredients to stimulate the aroma of onions, ginger and garlic.
4. Boil water in the pot, add a little white vinegar, and pour in lotus root slices after the water boils, stir it constantly to heat it evenly. Cook for about 1 minute and pour out the lotus root slices, quickly rinse with cold boiling water to cool it down, and maintain a crisp taste.
5. Drain the lotus root slices and put them in a basin, pour in the small oil-bearing material, add 2 grams of salt, 2 grams of chicken powder, 3 grams of sugar, pour in 5 grams of white vinegar, and 5 grams of sesame oil. Stir evenly with chopsticks, and then put on a plate to eat. This refreshing and appetizing cold lotus root slices is ready.
6. Stir-fried three-slide
1. Cut off the skin of carrots, potatoes, lotus vegetables , cut the potatoes into thin strips and soak them in water, cut the lotus vegetables into shreds, put them together with the potatoes to prevent oxidation and blackening, and cut the carrots into thin strips; remove the green pepper, cut the seeds into thin strips to match the color.
2. Boil half a pot and add a little salt to increase the base flavor. Drop in vegetable oil to lock in the nutrients and keep the color bright. First add shredded carrots and blanch for 10 seconds, then add potatoes and lotus vegetables to continue blanching for 10 seconds. Finally, add green peppers and blanch them for a little blanching and pour out immediately. Rinse them with cold water to cool them, so that they taste crispy.
3. Add a little base oil in the pot, add chopped green onion and ginger slices and stir-fry a little salt, melt MSG in clean water and pour in the pot, pour in the ingredients that have been controlled by water, and then stir-fry quickly for 10 seconds. The ingredients themselves are blanched and cooked easily. Before leaving the pot, pour in sesame oil to brighten and enhance the aroma. Continue to turn evenly and then taste delicious. This very simple stir-fry three shreds and is ready.
(Summer)
