In spring, eat more vegetarian vegetables in a pot of fresh, delicious taste, low calories, clear the intestines and scrape oil, delicious and not fat

Today I will share with you a pot of vegetarian dishes, several vegetables stewed into a pot, nutritionally balanced and delicious, not fat, although it is a vegetarian dish, but you still have to pay attention to the amount of food, can not eat support, this vegetarian dish in a pot of fresh vegetables are low-fat and low-calorie, you can also rest assured to eat during your fat loss, very suitable for spring, in addition to low calories There is also a reason for light, spring is drier and easier to get angry, so the diet should also be lighter;

Of course, the vegetarian dishes in this vegetarian dish can also be adjusted according to your preferences, such as celery, broccoli, cauliflower, white radish, kelp, seafood mushrooms, tofu, etc.

[Ingredients] 3 eggs, half a carrot, appropriate amount of black fungus, a baby cabbage, half a handful of enoki mushrooms, a tomato, millet spicy, garlic, shallots;

【How to make a pot of vegetarian dishes】

1. Prepare the raw materials you need first, and today you will make a portion of a family of 5 people, so the amount of each vegetable is more, and you can prepare it according to the number of people in your family;

2. Handle the prepared raw materials, beat 3 eggs in a bowl, add a little salt and cooking wine, beat evenly, and beat the eggs apart; Clean the soaked black fungus, the larger ones can be torn in half, the carrots are peeled and cut into thin slices, the baby cabbage is cleaned and cut into sections, the roots of enoki mushrooms are cut off, the roots are separated, and then cut into 2 sections; Peel the tomatoes and cut them into small pieces;

3. After the raw materials are ready, prepare the ingredients, cut the millet into rings, mince the garlic, cut the shallots into sections, stir 1 tablespoon of water starch to dissolve and turn into starch water; Water starch can be put or not, and the water starch is poured to make the soup thicker and the taste can be better wrapped on the ingredients;

4. Before cooking, you need to blanch the carrots and black fungus first, after the water boils, add a little cooking oil, pour the carrots and black fungus into it, wait for the water to boil again, and remove the cold water for later use;

5. Heat the pot, add a little cooking oil, beat in the beaten egg liquid, stir-fry into larger egg pieces, and set aside;

6. After the eggs are served, add a little cooking oil, don't put too much oil, add the prepared minced garlic, millet spicy, green onion and stir-fry until fragrant;

7. After stir-frying, pour the prepared tomatoes into it, stir-fry the tomato juice, then pour the enoki mushrooms and baby cabbage into it, stir-fry over high heat, add the blanched carrots and black fungus after frying until soft, and continue to stir-fry for a while;

8. After stir-frying, you can start seasoning, add a little salt, light soy sauce, oyster sauce, and an appropriate amount of water, pour the scrambled eggs into it, stir-fry evenly, and simmer for a while, about 2 minutes, so that all kinds of flavors can be better blended together;

9. After cooking, add a little water starch to thicken the soup and make it slightly thicker;

10. Finally, sprinkle the chopped green onions, stir-fry evenly and you can get out of the pot;

11. Healthy and nutritious vegetarian dishes are ready in one pot of fresh;

Summary of the practice of vegetarian one-pot freshness:

1. If you don't like spicy food, you can leave it spicy;

2. If you want to make it a staple food, you can add less vermicelli or soba noodles, so that you can get it all in one pot;