Five vegetarian dishes, foodies of all sizes in the town!

Pot-wrapped tofu

-Material-

1 piece of tofu and an appropriate amount of potato starch

2 tablespoons of sugar, 3 tablespoons of light soy sauce

Chop 1 tablespoon of chili pepper and appropriate amount of cooked sesame seeds

-How-

1. Cut the old tofu into thick slices of about 1 cm;

2. Prepare a plate, pour in a thin layer of starch, and then wrap a piece of tofu in a circle of starch first;

3. Heat the pot, pour in an appropriate amount of cooking oil, spread it out and put in the tofu cubes, and fry slowly over medium-low heat;

4. During the frying of tofu, adjust the sauce; Pour light soy sauce, sugar, chopped chili pepper and half a bowl of water into a bowl and stir well;

5. Fry until golden brown on both sides, and the skin looks crispy;

6. Pour in the mixed sauce evenly;

7. When the soup is about to dry, sprinkle in the sesame seeds evenly, and put it on a plate and remove from the pot.

Dry-pan potato chips

-Material-

600 grams of potatoes and 5 grams of dried chilies

50 grams of green peppers, appropriate amount of oil and salt

5 grams of vegetarian oyster sauce and 5 grams of chili paste

1 gram of cumin powder and 1 gram of Sichuan pepper powder

-How-

1. After peeling the potatoes, cut them into thin slices, slice the green peppers, and cut the dried peppers into sections;

2. Take a frying pan, pour oil and heat it, put in the potato slices and spread them out, after the edges are colored, turn over and fry the other side until most of the potato slices are colored (one pot can't be fried, divide into two pots); Take out and set aside;

3. Leave a little oil in the pot, add the chili pepper and stir-fry until fragrant, and add the potatoes;

4. Add salt, vegetarian oyster sauce and chili sauce and mix well;

5. Sprinkle with peppercorn powder and cumin powder.

Four-color assorted stir-fried vegetarian dishes

-Material-

100 grams of yams, half a carrot

50 grams of snow peas, 5 grams of dried black fungus

1 gram of salt, 10 grams of oil

5 grams of corn starch and 5 grams of light soy sauce

-How-

1. Black fungus can be soaked in advance;

2. Cut the carrot diagonally into small pieces, then slice, the same goes for yams;

3. Snow peas are also cut diagonally into small pieces;

4. Heat the oil in a pan, add carrots, yams, black fungus in turn, and finally add snow peas and stir-fry;

5. Add 1 gram of salt, finally add about 15 grams of water, and cover with a measuring cup lid~ Quasi-thickening juice;

6. Add the seasoned sauce ~ stir out of the pot.

Mushroom soup lotus cabbage

-Material-

A baby cabbage and an appropriate amount of mushrooms

A pinch of carrots and a pinch of corn

Appropriate amount of water, a little sesame oil

Starch, salt, a little fresh vegetable powder

-How-

1. Wash and cut all kinds of mushrooms, carrots, and corn

2. Heat the pot, put the mushrooms in the dry pan and stir-fry until the water comes out

3. Add water, carrots and corn and simmer for half an hour

4. Cut the baby cabbage in half

5. Trim each leaf into sharp corners

6. Remove the soup stock and put the baby cabbage in the consommé and cook

7. Add salt, fresh vegetable powder, sesame oil to the soup to taste, thicken the starch water, and pour it into the dish

Braised eggplant

-Material-

1 round eggplant and an appropriate amount of green pepper

Ginger, tomato paste, cooking oil to taste

Appropriate amount of cornstarch and 2 teaspoons of dark soy sauce

Salt, vegetable and fruit powder, sesame oil to taste

-How-

1. Peel and cut the eggplant into pieces, cut the green pepper into pieces, and mince the ginger for later use;

2. Put a small spoon of salt in the eggplant cubes, mix well, and marinate for 10 minutes;

3. Pour out the excess water marinated in the eggplant, then sprinkle with an appropriate amount of cornstarch and mix well;

4. Take a clean small bowl, then put in corn starch, vegetable and fruit powder, dark soy sauce, salt, and then pour half a bowl of water, and mix into a bowl of juice for later use;

5. Put an appropriate amount of oil in the pot, and when the oil temperature is five or six hot, put in the eggplant and start frying;

6. Fry the eggplant until the surface of the eggplant is golden brown, remove and set aside;

7. Pour in a small amount of oil in a clean pot. When the oil is hot, add tomato sauce and stir-fry the minced ginger until fragrant;

8. Pour the eggplant and green pepper into the pot and stir-fry evenly;

9. Pour the bowl juice into the pot, then reduce the juice over high heat and stir-fry evenly, and pour a little sesame oil before leaving the pot.