[Encyclopedia of home-made fried vegetarian recipes]_How to do_How to do

[Encyclopedia of home-made fried vegetarian recipes]_How to do_How to do

Many people in life especially like to cook at home. The different flavors of their own dishes can be added according to their own tastes. They are also particularly clean. They are always cleaner than the food eaten in restaurants outside, and the process of making their own dishes is special.Enjoy, with a strong love for the family, then you can cook at home, which vegetarian cooking?

I will introduce to you the home-made stir-fried vegetarian recipes. Full-vegetable stir-fried pumpkin tip ingredients: 400g pumpkin tip, 25g pepper, 4 garlic, and 2 salt.

5g, wet starch 10g, water is called.

Practice: 1. Soak the pumpkin tips in salt water for 15 minutes and wash them.

2. Drain the pumpkin tip from the water.

3. Put the oil in the wok, add the minced garlic, and stir-fry the pepper.

4, add pumpkin tip stir fry for a while, add some water, stir fry until the salt is soft, thicken out of the pot.


Double pepper steamed tofu ingredients: one piece of water tofu, two tablespoons of two-colored chopped peppers, one tablespoon of soy sauce, an appropriate amount of spring onion, and one tablespoon of oil.

Method: 1. Pour water tofu into a dish, cut into thin slices, and gently pry it out into an oblique shape; cut the onion and soak it in water for use.

2. Pour the peppers on tofu, pour soy sauce, and wrap the tofu in a plastic wrap.

Don’t leak air.

3. Add water to the steamer and boil, add the tofu dish and cover for 10 minutes.

4. After turning off the heat, remove the tofu plate, remove the cling film, sprinkle the drained spring onions, and pour on the hot oil.

Ingredients for vegetarian eggplant: one long eggplant (300 g), one red pepper, one green pepper, and four garlic cloves.

Seasoning: 1/4 teaspoon of fine salt, 1 teaspoon of soy sauce, 1 teaspoon of sugar, 1/2 teaspoon of mushroom extract.

Practice: 1.

Cut eggplant strips and soak in cold water for 20 minutes.

This saves fuel without discoloring the eggplant.


Heat 2 tablespoons of oil in the pot.


Drain the aubergine, drain the water, and stir-fry in low heat.


Cover with simmer and cook frequently.


Burn until the eggplants are tender.


Add green and red pepper, garlic, and seasoning until the green and red pepper breaks. Pine nuts corn ingredients: 1 fresh corn, 50g pine nuts, 1 green pepper, 1 red pepper, 2 millet peppers, 3g salt, 3g sugar,3 tablespoons of milk.

Practice: 1.

Prepare the main ingredients and auxiliary materials required for the dishes according to the ingredients and seasonings; peel the corn after cooking and chop the green and red peppers; 2.

2. Don’t pour oil, put the pine nuts into the pot, and slowly roast the pine nuts with a small fire; when the pine nuts turn yellow, and the surface is oily, it will naturally cool;

Pour oil into a pan and heat to 70% heat. Pour in corn kernels. Pour in green and red peppers and stir fry for one minute. 4.

4. Add the right amount of salt according to personal taste; add the right amount of sugar according to personal taste; 5.

Pour 3 tablespoons of milk and stir well; when the milk is ready to dry, add pine nuts.


Fresh Mushroom Braised Rapeseed Ingredients: 350g Tricholoma edodes, 5 tender rapeseeds, moderate olive oil, salt, 15g oyster sauce, 2g white sugar, 10ml steamed fish stew oil, mixed with wolfberry.

Practice: 1.
Prepare all ingredients.
Wash and cut the mushrooms and boil for 3 minutes and drain the water for later use.

Simmer the greens for 20 seconds and let it cool.


Add olive oil to the wok.

Pour in greens and stir-fry.

Add a small amount of salt and fry evenly out of the plate.


Add a little olive oil to scallion.

Stir-fry the mushrooms.

Add oyster sauce.

Add some sugar.


Add steamed fish stew oil.

Add some water and stir fry for 2 minutes and turn off the heat.

Then pour the mushrooms into a rape dish and add a few wolfberry embellishments.

Emerald Color Vegetable Roll Ingredients: 3 slices of Chinese cabbage, 30g spinach, 50g carrot, 50g bell pepper, 1 teaspoon salt, 1 teaspoon abalone juice, moderate sugar, 1 teaspoon water starch.

Practice: 1.

Chopped bell peppers, carrots, shredded cabbage, spinach and water, place the vegetables on the cabbage leaves 2.

Roll into rolls, cut into sections, put a small amount of water in the pot, add salt, abalone sauce (oyster sauce), water starch, cook until the soup is thick 3, and pour on the color vegetable rolls.