6 home-cooked vegetarian dishes, a must-have for the table, nutritious and delicious, simple and delicious, and super delicious

【Boiled cabbage heart】

Ingredients: 400g rape heart, minced garlic, 2 tablespoons of light soy sauce, 1/2 tablespoon of oyster sauce, 1/2 tablespoon of sesame oil, a little sugar

Method:

Remove the old leaves of the choy sum, cut off the roots, wash it, add an appropriate amount of oil and salt to the boiling water, then put the choy sum into the blanch, control the water and remove it on the plate.

Sauce: Add two tablespoons of light soy sauce, half a tablespoon of oyster sauce, half a tablespoon of sesame oil, a little sugar, half a bowl of blanched choy sum soup to a bowl and mix well.

Heat the oil, add the minced garlic and stir-fry until fragrant, then pour in the sauce and bring to a boil and pour it over the choy sum.

【Stir-fried vegetarian three silks】

Ingredients: 2 green peppers, 2 carrots, half an onion

Method:

Shred the green peppers, carrots, and onions separately.

Heat the oil, add three threads and stir-fry until soft, then add a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of salt, and stir-fry until the three threads become cooked.

【Egg scrambled cabbage】

Ingredients: cabbage, carrots, 3 eggs, a small handful of vermicelli, minced garlic, chili paste, oyster sauce, salt, oil

Method:

Soak the vermicelli in boiling water until soft, cut the cabbage into small pieces, shred the carrots, beat the eggs and set aside.

Remove from the pan and add the oil, add the egg mixture and stir-fry, and set aside.

Add a little oil, add minced garlic and stir-fry until fragrant, pour in the cabbage and shredded carrots and stir-fry, then add a little chili sauce and stir-fry evenly.

Then add the soaked vermicelli and continue to stir-fry, add an appropriate amount of salt, a little oyster sauce to taste, and finally add the scrambled eggs and stir-fry evenly.

【Japanese tofu with tomato sauce】

Ingredients: 1 tomato, 3 tofu, 1 tablespoon cornstarch, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, minced garlic and oil

Method:

Peel and chop the tomatoes, cut the tofu in half from the middle of the bag, squeeze it out of the bag and cut it into evenly sized pieces.

Coat the Japanese tofu with a layer of starch and fry slowly over low heat until golden brown on both sides.

Put an appropriate amount of oil in the pot, add the minced meat and stir-fry until fragrant, then add the tomatoes to stir-fry the juice, then add two spoons of light soy sauce and one spoonful of oyster sauce and stir-fry well.

Add the fried Japanese tofu, then add the water starch to thicken, cover the pot and let it simmer for 1~2 minutes.

【Braised tofu】

Ingredients: Tender tofu, pork, two fresh shiitake mushrooms, appropriate amount of crab mushrooms, green onions, ginger and garlic

method

Slice the pork into thin slices and put it in a bowl, then add an appropriate amount of cooking wine, light soy sauce, starch, stir well, and finally add a little cooking oil to lock in the moisture.

Cut the tofu into cubes to your liking, then fry the tofu on all sides over low heat until golden brown and set aside.

Put a little base oil in the pot, add pork, green onions, ginger slices, minced garlic, and stir-fry until fragrant.

Then add fresh mushrooms and stir-fry until the mushrooms come out of the soup, then add half a bowl of water, add fried tofu, add an appropriate amount of light soy sauce, oyster sauce and salt to taste, cover the pot and simmer over low heat. (Simmer over low heat, so that the tofu can absorb more of the soup)

Simmer slowly over low heat, when the soup is simmered until 1/3 is left, add green onions and stir-fry for a while. (If you like the thick soup, you can also thicken it before it comes out of the pot)

【Sweet and sour bean curd】

Ingredients: watery bean curd, green and red peppers, minced garlic, eggs, starch

Method:

Mix the sauce first: put a spoonful of starch, a spoonful of sugar, two spoons of white vinegar, a spoonful of light soy sauce, a spoonful of oyster sauce, half a spoon of dark soy sauce, and half a bowl of water to mix well and set aside.

Cut the bean curd into small pieces, add an egg, and stir well with an appropriate amount of starch.

Heat the oil in a pot, fry the yuba until golden brown, remove and drain the oil for later use.

Leave the bottom oil in the pot and fry the minced garlic until fragrant, then add the green and red pepper pieces and yuba, and pour in the sauce at the same time, and fry until thick.