Amazing! 13 Vegetarian Recipes to Become a Vegetarian Expert

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Nowadays, more and more vegetarian restaurants appear around us, and vegetarianism not only represents a healthy lifestyle, but also shows a fashion for today's catering.

At the same time, a reasonable weekly vegetarian diet not only helps the human body detoxify, but also protects the earth's environment.

The following editor will introduce you to 13 healthy and delicious vegetarian recipes.

 Lily parsley -Materials-celery, lily, kidney bean saltFresh vegetable powder and sesame oil to taste-How to do it-1、 Remove the leaves and roots of the celery and cut it into small pieces, pick and wash the lilies and set aside.2、 Sit in a pot and bring water to a boil, add a little salt, drop a drop of cooking oil (so that the blanched vegetables are green3、 Blanch the main ingredients in boiling water in turn, cool them with cold water, pour them into a basin, add the seasonings, mix well and serve. (This dish can be served cold or stir-fried)Features:This dish is three colors, celery is crispy and tender, lily is soft and rotten, and kidney beans are salty and fragrant. Sai grapes -Materials-Winter melon, salt, soy sauceSeasoning oil, minced gingerWater starch and vegetarian broth to taste-How to do it-1、 Peel the winter melon first, use a ball digger to dig the winter melon into small balls, put it into boiling water, and cook it over low heat until it is eight mature2、 Sit the bottom oil in the pot, heat it and add minced ginger to fry until fragrant, add an appropriate amount of vegetarian broth, salt and soy sauce to a boil and add winter melon balls3、 After burning over low heat until the flavor is cooked, thicken with water starch, pour in seasoning oil, and quickly use chopsticks to arrange the winter melon balls on the plate into grape bunches.Features:This dish is shaped like grapes, soft and fragrant, suitable for all ages. White mushroom steak kale -Materials-White spirit mushrooms, kale, saltLight soy sauce, water starch, minced gingerAppropriate amount of vegetarian broth and seasoning oil　-How to do it-1、 Pick and wash the white mushrooms and kale, blanch them in boiling water, and cool them with cold water2、 Put the bottom oil in the pot, add minced ginger, fry until fragrant, add vegetarian stock, salt, kale, and simmer over low heat until flavorful3、 Change to high heat to thicken the juice with water starch, pour in the seasoning oil, and stack it neatly on the bottom of the plate.4、 Add oil to another pot, add white mushrooms and stir-fry, and serve on top of the kale greens.Features:This dish is white and green, the kale is crispy and tender, and the white spirit mushrooms are smooth. Fungus rapeseed -Materials-Small rapeseed, fungus, shredded pepperminced ginger, salt, rice vinegar, soy sauceTomato paste, chili oilAppropriate amount of clear soup and water starch-How to do it-1、 Peel off the old leaves of the rapeseed and do not break them whole.2、 Pick and wash the fungus, blanch it in boiling water, remove it, cool it with cold water and set aside.3、 Mix all the seasonings into a sauce (except for minced ginger) in a bowl and set aside.4、 Add the bottom oil to the wok and fry the minced ginger and shredded chili peppers until fragrant, add the rapeseed fungus and stir-fry quickly, pour in the mixed fragrant sauce and stir-fry evenly before serving.Features:This dish has a unique shape, sweet, sour, salty, fresh and spicy. Lotus persimmon cup -Materials-Young corn kernels, green beanspine kernel, wild rice and carrotstomatoes, Ground ginger and saltappropriate amount of water starch and seasoning oil-How to do it-1、 First, wash the wild rice and carrots and cut them into small cubes, blanch them with corn kernels and green beans in boiling water until cooked, and then cool them with cold water.2、 Slip the pine nuts with hot oil and set aside.3、 Use a round knife to poke the crescent knife edge clockwise at 1/3 of the tomato, and then dig out the tomato pulp into a lotus shape, and put it on a plate for later use.4、 Put the wok on the heat, add the bottom oil and fry with minced ginger until fragrant, add the clear soup and add various seasonings, add the main ingredients, and stir evenly5、 Hook it with water starch to form glass gourd, pour in seasoning oil, and put it in each persimmon cup in turn.　Features:This dish is brightly colored, beautiful in shape, soft and fragrant. Spinach cashews -Materials-Spinach, cashews, saltAppropriate amount of sesame oil and ginger juice-How to do it-1、 Pick and blanch the spinach, cool it with cold water, cut it into small pieces and put it in a basin.2、 Put the cashew nuts in oil and fry them until golden brown, remove them, put the clean oil in the spinach bowl, add the seasoning and mix well to put on a plate.Features:Spinach green cashew nuts are golden brown, soft and fragrant, salty and delicious. Three fresh vegetables -Materials-Water chestnuts, yams, carrotsGround ginger, soy sauce (a little)Salt, sesame oil, water starch to taste-How to do it-1、 After peeling the main ingredients, change the horseshoe to a slope blade2、 The yam and carrots are cut into diamond-shaped slices and blanched in boiling water, quickly removed and cooled with cold water3、 Add the bottom oil to the wok on the heat, add minced ginger and fry until fragrant, add an appropriate amount of water and seasonings, add the main ingredients, use low heat to make it flavorful, use water starch to hook the rice soup, and pour in the sesame oil.Features:This dish is crispy and tender, red and white, slightly sweet and fragrant. Stir-fried broccoli -Materials-Broccoli, minced ginger, saltAppropriate amount of seasoning oil and water starch-Method-1、 First, break the broccoli into small flowers, blanch them in boiling water and remove them, and cool them with cold water.2、 Add the bottom oil to the pot, add minced ginger and fry until fragrant, add an appropriate amount of soup and salt, and use water starch to hook the rice soup3、 Add broccoli, pour in seasoning oil and stir-fry evenly, pour it into a plate, quickly take a small bowl, neatly stack the broccoli roots inward into the bowl, buckle it into the basin, and take the bowl away.Features:This dish is beautiful, green and crispy, salty and delicious. Chestnut baby cabbage -Materials-baby cabbage, boiled peeled chestnut kernelsTomato paste, salt, grated gingerSeasoning oil, clear soupAppropriate amount of water starch-How to do it-1、 Wash the baby cabbage, blanch it in boiling water and remove it.2、 Heat the bottom oil in the pot, add tomato paste and minced ginger and stir-fry until fragrant, add clear soup and salt, then add baby cabbage and chestnut kernels, use low heat to make it flavorful, thicken with water starch and pour in the seasoning oil.Features:Baby cabbage is soft and rotten, chestnut kernels are sweet and fragrant, fresh and salty and slightly sour. Salad cashews -Materials-Cashews, salad dressing (to taste)-How to do it-1、 First, fry the cashew nuts in oil until golden brown, remove them, control the remaining oil and set aside.2、 Quickly clean the pot, add salad dressing and stir-fry, pour in cashew nuts, stir well, and serve.Features:This dish is golden in color and salty and fragrant. White fungus double crisp 
-Materials-White fungus, carrots, cucumbersSalt, ginger juice (a little)Appropriate amount of sesame oil-How to do it-1、 First, soak the white fungus in warm water and pick and wash it.2、 Blanch with boiling water and then cool with cold water.3、 Carrots and cucumbers are cut into diamond-shaped slices, put them in boiling water for a while, take them out and cool them with cold water, pour them into a small basin with white fungus, add the above seasonings, and mix well.Features:This dish is brightly colored, carrots and cucumbers are crisp and tender, and white fungus is light and fragrant. Yam stewed fungus -Materials-Yams, funguscarrots, Salt, clear soupminced coriander, Appropriate amount of sesame oil-How to do it-1、 Peel the yam and cut the carrots into small hob pieces, pick and wash the fungus and tear them into small flowers for later use.2、 Add an appropriate amount of clear soup to the pot, add minced ginger, yam, and carlot cubes and bring to a boil to skim off the foam.3、 Simmer over low heat until cooked, add fungus and simmer until soft, season with seasoning, put it in a soup bowl and sprinkle with minced coriander. Hibiscus yam -Materials-Yam, white pepperStarch, flour, brothSalt, Appropriate amount of seasoning oil-How to do it-1、 First, wash the yam and steam it in a steamer for 20 minutes until cooked, then peel off the yam skin and chop it into a puree2、 Add a little salt, pepper, starch, and flour to the basin, stir well with chopsticks to make balls3、 Put a goji berry on top of each meatball and steam it in a steamer for 10 minutes.4、 Add broth and salt to another pot, thicken with water starch and pour in seasoning oil, and pour the juice on the yam balls.Features:This dish is like hibiscus white, soft and fragrant, smooth and tender.If you think it's good, please click belowWatching

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