What are some simple, healthy and wonderful ways to make vegetarian dishes?

Dry Stir-fried Cauliflower

Ingredients:

Cauliflower, vegetarian minced meat, dried red pepper, and green pepper.

Seasoning:

Light soy sauce, mature vinegar, vegetable oil, minced onion, ginger and garlic, Sichuan peppercorns, salt.

Method:

1. Break the cauliflower into small florets and wash them. Cut the green pepper into shreds and the red pepper into sections.

2. Put oil in the pot, heat it up and fry the Sichuan peppercorns first to make them fragrant, then add red peppers and minced onion, ginger and garlic and stir-fry until fragrant. You can add more red peppers, it needs to be spicier to make the flavor more fragrant.

3. Then add the minced meat and fry until it changes color, then add some soy sauce, then put the cauliflower into the pot and stir-fry over high heat until the cauliflower is cooked. During this period, add some light soy sauce. The most indispensable thing for the taste is vinegar. Without vinegar, the dish would be tasteless.

4. Finally, add salt to taste and some green pepper to make the color of the dish look good, and that’s it. Absolutely delicious dish. It’s also delicious without adding vegetarian minced meat

Boiled eggplant

Ingredients:

One long eggplant (300g), 1 red pepper, green pepper 1, 4 garlic cloves.

Seasoning:

1/4 tsp fine salt, 1 tbsp light soy sauce, 1 tsp sugar, 1/2 tsp mushroom essence.

Method:

1. Cut the eggplant into long strips and soak them in cold water for 20 minutes. This saves fuel and won't discolor the eggplant.

2. Heat 2 tablespoons of oil in the pot.

3. Drain the soaked eggplants, put them into the pot and stir-fry over low heat.

4. Cover and simmer, turning frequently to avoid burning the bottom.

5. Cook until the eggplant becomes soft.

6. Add green and red peppers, garlic, and seasonings and stir-fry until green and red peppers are broken

Potatoes and eggplants

Ingredients:

Grow an eggplant, a potato, and a tomato.

Ingredients:

Salt, oil, pepper, ginger powder, thirteen spices, light soy sauce.

Method:

1. The eggplant is too long to be photographed, so I just cut it into pieces and put it in a bowl.

2. Long eggplant, potatoes, Cut the tomatoes into cubes and set aside. I like to add some tomatoes to everything I eat these days. The weather is hot and the sour ones are more appetizing;

3. Fry the potatoes in oil until both sides are brown;

4. Brown the potatoes on both sides before serving. Set aside and pass the eggplant through oil;

5. After frying the eggplant, pour the tomatoes and fried potatoes into the pot. Then add salt, oil, pepper, and ginger powder. Thirteen spices, season with light soy sauce, add a little water and simmer for 3 minutes, remove from the pan and serve on a plate.

Chopped pepper and roasted eggplant

Ingredients:

Red pepper; eggplant.

Seasoning:

Starch, minced garlic and ginger, oil, oyster sauce, sesame oil, salt, vinegar, MSG.

Method:

1. Wash the eggplant, cut into strips, soak in salt water for ten minutes, and remove.

2. Put two tablespoons of dry starch and try to make every eggplant covered with dry starch (this way, it will absorb less oil when frying).

3. Heat the oil in a pot to 70% heat, fry the eggplants in the pot, remove the eggplants after frying, and use oil-absorbing paper to absorb excess oil.

4. Finely chop garlic and ginger.

5. Take a bowl, pour the vegetarian oyster sauce, vinegar, water, salt, monosodium glutamate, sesame oil and water starch into the bowl and stir evenly.

6. Leave oil in the pot, add minced garlic and ginger, add eggplant, add a small spoonful of chopped pepper, and stir-fry for half a minute.

7. Add the prepared sauce and stir-fry evenly.

Edamame-roasted eggplant

Ingredients:

1 round eggplant, 1 handful of edamame, garlic.

Seasoning:

Oil, salt, soy sauce.

Method:

1. Wash the eggplant, do not peel it, cut it into thick slices, spread it out on the chopping board or in a basket, and let it dry for half a day

< p>2. When the eggplant is almost dry, peel off the fresh edamame, wash it, and chop the garlic

3. Heat the pot, pour in a little more oil than usual for cooking, and pour in small pieces of eggplant. Fry slowly over high heat

4. Fry until all the eggplants become soft and reduce in size

5. Pour soy sauce into the pot, add water to cover the eggplants, add fresh edamame and stir-fry evenly. Cover and simmer for 5 or 6 minutes until the soup is almost thick

6. Pour in a small spoonful of sugar and stir-fry evenly

7. Pour in a large amount of minced garlic and turn off the heat. , then stir-fry a few times with the remaining heat until the garlic is fragrant and ready to serve