A list of 8 vegetarian dishes is recommended, which is more sought-after than a table full of fish and meat, and it will be delicious if you do it

Scrambled eggs with leeks

1. Beat four eggs, put salt and sugar to taste, put a little sugar, and put the salt in place at one time, because there is no need to put other condiments in the process of frying.

2. Wash and drain the leeks and chop them into cubes. I'm a little chopped, but it can be a little longer, depending on personal preference.

3. Finally, put the chopped leeks into the egg mixture and stir well.

4. Heat the oil, pour in the adjusted leek egg mixture, wait for the bottom surface to be slightly set, and then stir-fry with a spatula. Don't stir-fry too vigorously and wait until the eggs are completely set, then you can get out of the pan.

Shredded oyster mushrooms

1. Wash the oyster mushrooms, cut off the mushroom heads first, and then tear them into thin strips. Don't throw away the mushrooms, stir-fry them with the torn oyster mushrooms.

2. Stir-fry minced garlic, add oyster mushrooms, and stir-fry constantly. Then pour in a spoonful of oyster sauce, a spoonful of light soy sauce, a few drops of dark soy sauce to color, and a pinch of salt to taste.

3. When the oyster mushrooms are just soft, a lot of water will come out, cover the pot and simmer for 30-40 seconds, and the water will be absorbed. At this time, keep stir-frying, stir-fry until the oyster mushrooms are slightly browned, sprinkle in chopped green onions, and then simply stir-fry a few times to get out of the pot.

Stir-fried yam with black fungus

1. Peel the yam and cut it into thin slices. Soak the black fungus in water, wash the impurities on the surface, pick and wash it, and tear it into small flowers.

2. Heat oil in a wok and sauté minced garlic and chopped green onion until fragrant. Add the black fungus and yam at the same time, stir-fry quickly over high heat to heat it evenly.

3. Then pour in light soy sauce and salt to taste, stir-fry for one minute, turn off the heat, and drizzle a little sesame oil before leaving the pot to make it more delicious.

Sweet and sour eggplant

1. Wash the eggplant and cut it into hobs. Place in a large bowl, sprinkle with a pinch of salt and mix well. This makes the meat soft and less susceptible to oil absorption, while preventing oxidation and maintaining its color during the cooking process.

2. For about 15 minutes, the eggplant will marinate to bring out some moisture. Before stir-frying, discard it and rinse it briefly with water to remove any excess water.

3. Prepare green onions and garlic slices, and prepare a bowl of sauce in advance, seasoned with light soy sauce, dark soy sauce, balsamic vinegar, oyster sauce, salt, sugar, and starch. Put a little less dark soy sauce to play the role of coloring.

4. Stir-fry chives and garlic in hot oil, add eggplant and stir-fry quickly to heat it evenly. For about 1 minute, add the chili pepper and stir-fry together.

5. Stir-fry until you can smell the faint aroma of chili peppers, then pour in the prepared sauce, turn to low heat and simmer for 2-3 minutes, reduce the juice over high heat, pour in sesame oil, and remove from the pot.

Braised vegetarian chicken

1. Cut the vegetarian chicken into thick slices, the thicker ones have a better taste. Prepare green onions, garlic, chili, bay leaves, star anise, cinnamon.

2. Put oil in a frying pan and put in the sliced vegetarian chicken in turn. Fry over low heat until golden brown on both sides, then set aside.

3. After the vegetarian chicken is fried, start to braise it. Put oil in a wok, fry the sugar first, and use rock sugar or white sugar. Then put the fried vegetarian chicken, and add the green onions, garlic, bay leaves, chili peppers, star anise, and cinnamon. Stir-fry over low heat for 30 seconds until fragrant, then add hot water.

4. The amount of water is not over the ingredients, and at the same time pour in 2 spoons of light soy sauce, 1 spoon of dark soy sauce, half a spoon of balsamic vinegar, a pinch of salt, and seasoning. Every time I make braised vegetarian chicken, I put a little balsamic vinegar, the taste is very fragrant, I don't have to worry about the vinegar sour taste, it will volatilize soon.

5. Simmer over low heat for 10-15 minutes, if the time is too long, the vegetarian chicken will stew rotten and will not take shape. At least 10 minutes, but no more than 15 minutes, so that the texture of the stew is just right, charred on the outside and tender on the inside, and the more you chew, the more fragrant it is.

White-boiled loofah tip

1. The tip of the loofah should remove the old stem, it is easy to break when the root is broken by hand, and the crisp sound can be heard, which means that it is very tender. Soak the tip of the loofah in clean water for more than 15 minutes to remove pesticides and impurities remaining on the leaves.

2. Bring the water to a boil in the pot, put oil and salt to make the color more green, blanch the tip of the loofah for 1 minute and remove it.

3. After the tip of the loofah is removed, rinse it in cold water to make it more crispy. To prepare minced garlic and millet chili, sprinkle with millet chili and more than half of minced garlic and drizzle with steamed fish soy sauce.

4. Heat the pan with cold oil, put the minced garlic and stir-fry until fragrant, when it is slightly browned, pour it on the tip of the loofah.

Pan-fried tofu

1. Cut the tofu into thin crusts of about 3-5 mm and chop the chili peppers into dices. Prepare minced garlic and chopped green onions.

2. Mix a bowl of sauce in advance and season with light soy sauce, dark soy sauce, oyster sauce, salt, sugar and starch. You don't need to put too much starch, just thin the thickener, so that the soup can be fully hung on the tofu.

3. Heat oil in a pan and add the chopped tofu. Fry slowly over low heat until the bottom is golden brown, then turn over. Then sprinkle in minced garlic and sauté with diced chili peppers until fragrant.

4. When you smell the aroma of minced garlic, pour in the pre-prepared sauce, simmer for 2 minutes, and reduce the juice on high heat. Before it comes out of the pan, add a little sesame oil for a more delicious taste.

Stir-fried mushrooms with bell peppers

1. Wash the bell peppers, cut them into small pieces and set aside. Wash off the impurities on the surface of the mushrooms and cut them into thick slices or small pieces.

2. Heat the oil and stir-fry the bell peppers for 1 minute. Because bell peppers are not easy to taste, it is necessary to sprinkle a little salt to adjust the base taste before serving.

3. Put oil in the pot again, stir-fry the minced garlic, and add the mushrooms to stir-fry. The mushrooms will stir-fry a lot of water, and when they become slightly soft, add the bell peppers and stir-fry them together.

4. Then sprinkle salt and black pepper to enhance the flavor, and quickly stir-fry over high heat for 2 minutes.