It’s better to eat vegetarian than anything these days. 12 vegetarian dishes are better than big fish and big meat

2022-06-07 0 By

“Every festival fat three catties”.During the Spring Festival, people visit relatives and friends and entertain guests with enthusiasm. All kinds of food on the table are indispensable. In the process of constantly changing cups and eating meat, people will accumulate a lot of fat, which not only increases the burden on the stomach, but also is not conducive to the health of the body.In fact, nothing is as good as a vegetarian diet these days. During the Chinese New Year, you should also eat more vegetarian dishes. Sharing 12 vegetarian dishes is better than eating big fish and meat, which will keep you away from fat.Take a look.Raw materials: pakchoi shiitake mushrooms raw soy oil and salt: hot pot cool oil, first put shiitake mushrooms into the pot and stir fry;Add 1 tablespoon of light soy sauce and stir-fry until the mushrooms are slightly softened. Add the bok choy and stir-fry quickly until the color changes slightly. Finally, add a little salt to taste and stir-fry well.Ingredients: Spinach, abalone mushroom, oil and salt: add a little salt and oil to the boiling water, put the spinach into the pot, heat the color and remove it for later use;Heat up a wok with a little oil, add pieces of abalone mushrooms and stir-fry until softened;Add spinach and stir-fry;Season with a little salt and stir well.Ingredients: dried eggs, green peppers, carrots, soy sauce, oil and salt: heat the wok with a little oil, put carrot slices into the wok and stir-fry a few times;Add dried egg slices into the wok and stir fry twice;Add light soy sauce and stir well;Add the bell peppers and continue to stir-fry until lightly coloured, add a little salt to taste and stir until well combined.Raw materials: Cabbage white jade mushroom black agaric oil and salt production: black agaric soaked in cold water soft reserve;Heat hot water and add 1 teaspoon salt, put the black fungus into the pot and cook for 2 minutes.Heat the wok and cool the oil, add the white jade mushroom into the wok and stir fry twice;Add black fungus into the pot and stir-fry twice;Add the cabbage and stir-fry until lightly coloured, add a little salt to taste and stir well.Ingredients: Chinese cabbage, tomato, chopped onion, oil and salt: add a little salt to the boiling water, blanch the black fungus in the pot for 2 minutes and remove;Heat a wok with oil and saute the tomato slices until slightly juicy.Add the cabbage and stir-fry until slightly softened;Add the fungus into the pot and continue to stir-fry twice, finally add a little salt and stir-fry evenly.Raw materials: leek bean sprout cordyceps flower oil and salt production: hot pot cool oil, add cordyceps flower into the pot stir fry a few times;Add the bean sprouts into the wok and stir-fry twice.Add leek sections and stir-fry quickly over high heat until slightly discolored. Finally, add a little salt to taste and stir-fry until leek discolored.Make: add a little salt and a few drops of oil to the boiling water, blanch the Dutch beans into the pot and remove them.Heat up the oil in a wok and stir fry the carrots twice. Add the mushrooms and stir fry them a few times.Add the blanched beans and stir-fry. Season with a little salt.Raw materials: Chinese cabbage, beancurd bamboo, garlic slices, oil and salt: soak beancurd bamboo in cold water and soften;Add an appropriate amount of salt to the pot water, put the beancurd into the pot and blanch for two minutes before removing;Heat the wok and cool the oil, add the garlic slices into the wok and saute until fragrant;Stir the beancurd bamboo into the pot twice;Add the cabbage leaves and stir-fry quickly over high heat until lightly coloured. Add a little salt to taste and stir-fry until well combined.Raw materials: lettuce fresh lily oil salt production: lettuce slices add a little salt pickle;Put the lily slices into the water and blanch for 1 minute.Heat a wok with a little oil, add the lettuce slices and stir-fry twice, add the blanched lilies and stir-fry twice, season with a little salt and stir-fry well.Make with oil and salt: Tear the cabbage into slices for later use, heat the pot and cool the oil, put the mushrooms into the pot and stir fry until the mushrooms are slightly soft, put the cabbage leaves into the pot and stir fry until the color changes, add the right amount of salt to taste, and finally put the wolfberries into the pot and stir fry evenly.Ingredients: Mushrooms, black bean sprouts, red pepper, oil and salt: Heat up a wok, add a proper amount of oil, add mushrooms, stir-fry until slightly softened, add black bean sprouts, stir-fry several times;Add a little salt to taste, add red pepper and stir-fry before serving.Raw materials: bamboo shoots, melons, tomatoes, garlic slices, oil and salt: heat the pot into the right amount of oil, first put the garlic slices into the pot and saute;Add the tomato slices and stir-fry until they have softened;Add the sliced bamboo shoots and stir-fry until soft, add a little salt to taste, and stir-fry until smooth.