7 home-cooked vegetarian dishes that cost no more than 5 yuan, and learned to make them for my family in different ways

The first dish [spicy taro]

Ingredients: taro, chili, garlic, shallots

Seasoning: light soy sauce, vegetarian oyster sauce, dark soy sauce, starch, vegetable oil

Method:

1. Wash the taro and steam it in a pot; Cut the peppers into small rings and set aside.

2. Peel off the skin of the steamed taro and cut it into hob pieces.

3. Prepare wide oil in the pot, heat the oil temperature to 7, put in the taro and fry it until the corners are yellow, and then control the oil and remove it.

4. Prepare a bowl, pour in half a bowl of water, 3 spoons of light soy sauce, 1 spoon of vegetarian oyster sauce, a little dark soy sauce (color enhancement), and a spoonful of starch and stir well.

5. Leave the bottom oil in the pot, stir-fry the garlic slices until fragrant, and pour in the sauce prepared in the fourth step.

6. When the sauce is a little thick, add taro and chili rings, stir-fry evenly and then remove from the pot.

The second course [spicy potato chips]

Ingredients: Potatoes, green onions, garlic, chili, sesame seeds, vinegar, light soy sauce, salt, Sichuan pepper powder, vegetable oil

Here's how:

1. Peel the potatoes and cut them into thin slices with a thickness of about 2-3 mm; Slices of green onion and garlic; Cut the peppers into small rings.

2. After the water in the pot is boiled, pour in the potato slices, cook until the potatoes are broken and can be pinched by hand, then the water can be controlled and removed, and then rinsed once or twice in cold water.

3. Stir-fry the green onion and garlic in another pot, heat the pan with cold oil, stir-fry the green onion and garlic until fragrant, then add the broken potato slices and continue to stir-fry.

4. Add light soy sauce, vinegar, pepper powder, chili rings and salt in the interval between fried potato slices, stir-fry for about 2 minutes, sprinkle some sesame seeds or shallots, and then you can get out of the pot.

The third course [carrot fried bean sprouts]

Ingredients: mung bean sprouts, carrots, leeks, garlic

Seasoning: vegetarian oyster sauce, light soy sauce, pepper, vegetable oil.

Here's how:

1. Soak the bean sprouts in light salt water for about 10 minutes, then rinse them clean and control the water, and pinch off the roots that are easy to get old; Carrots washed and rubbed / cut into thin strips; Cut the leeks into 5-6 cm long sections; Slice the garlic.

2. Heat the pan with cold oil, stir-fry the garlic slices to bring out the fragrance, add the carrots and continue to stir-fry to break the color and change color.

3. Add the washed bean sprouts, season at the same time, add vegetarian oyster sauce, light soy sauce and pepper, turn to high heat and stir-fry quickly for about 2 minutes.

4. Put in the leeks before cooking, stir-fry quickly for half a minute, and then turn off the heat

The fourth course [cold cabbage tofu]

Ingredients: Capsule, soft tofu, green onion, garlic, cooked sesame seeds, chili, light soy sauce, vinegar, salt, peanuts, cooking oil

Here's how:

1. Wash the shepherd's cabbage and cut the tender tofu into small pieces.

2. Boil the water in the pot and put the tofu in the pot to reduce the beany smell; The washed shepherd's cabbage is also watered and then watered and served.

3. After the oil in the pot is hot, fry the peanuts and remove them, then add the peppercorns, green onions and garlic, (chili peppers can be determined according to your taste) and stir-fry until fragrant, then control the oil and remove them.

4. Finally, pour hot oil on top of the shepherd's cabbage, sprinkle with cooked peanuts and cooked sesame seeds, pour in light soy sauce and salt, mix well and serve.

The fifth course [stir-fried leeks with mung bean sprouts]

Main ingredients: mung bean sprouts, leeks

Seasoning: garlic, dried chilies, light soy sauce, pepper, vegetable oil

Here's how:

1. Soak mung bean sprouts in lightly salted water for about 10 minutes, rinse and control the water; Pick and wash the leeks and cut them into 5-6 cm pieces; Slice garlic; Dried chili peppers cut into sections.

2. Heat the pan with cold oil, stir-fry garlic cloves and dried chili peppers until fragrant, pour in mung bean sprouts and stir-fry quickly.

3. Add light soy sauce, a pinch of salt and pepper while stir-frying.

4. Finally, put in the leek section and fry it for half a minute, then remove from the pot.

The sixth course [fungus roasted tofu]

Ingredients: old tofu, fungus, millet pepper, tomatoes, bean paste, light soy sauce, green onion and garlic.

Here's how:

1. The fungus is soaked in warm water half an hour in advance; Cut the tofu into 2 cm cubes; Crush the garlic; Cut the green onion into sections; Cut the pepper into rings.

2. After the water in the pot boils, put the tofu and fungus in the pot and cook for about 2 minutes, and control the water to serve.

3. Heat the pan with cold oil, add green onions, garlic, millet pepper and Pixian bean paste and stir-fry to bring out the fragrance and red oil, then add tomatoes and light soy sauce to continue stir-frying.

4. After the tomatoes are soft and rotten, add tofu and fungus, pour in half a bowl of boiling water, and cook over medium heat for about 5 minutes to reduce the juice.

5. Sprinkle some garlic sprouts, green onion foam or coriander before cooking, and add a little salt if the taste is light, because the bean paste and light soy sauce are relatively salty, and generally no more salt.

The seventh course [stir-fried celery and dried fragrant]

Ingredients: dried fragrant, celery, garlic, light soy sauce, vegetarian oyster sauce.

Here's how:

1. Cut the dried fragrant into thin slices; Wash the celery, tear off the thick strands on the surface of the roots, and cut into sections with an oblique knife; Slice the garlic.

2. Prepare oil in a pot, stir-fry the garlic slices until fragrant, add the dried fragrant and celery segments and stir-fry.

3. Finally, pour in light soy sauce and vegetarian oyster sauce and stir-fry for about 2 minutes.