Refreshing vegetarian recipes

The refreshing ingredients mainly include cold cucumbers, cold broccoli and other foods. The preparation of these ingredients is relatively simple. You just need to prepare the sauce, then mash the cucumber, add the sauce and you can eat it. For recipes with refreshing ingredients, you can choose your favorite vegetarian dishes, such as broccoli, cucumber, tomato and other vegetables. You can refer to the steps below for specific methods.

1. Braised broccoli with tofu

Ingredients: broccoli, tofu (use salted tofu, not soft tofu)

practice:

1. Wash the broccoli and cut into small florets; cut the tofu into cubes; cut the red pepper into sections.

2. Heat oil in a pan, fry the tofu over low heat until it is slightly browned, set aside; blanch the broccoli in boiling water for a while, remove from the water, drain and set aside.

3. Use the remaining oil in the pot to sauté the ginger slices, stir-fry the red pepper, and then pour in the broccoli and tofu in turn, stir-fry gently for a few times, season with salt, pepper, and mushroom essence, and finally thicken the mixture.

2 Fried tomato with frozen tofu

Ingredients: tomatoes, frozen tofu

practice:

1. Usually, the tofu is frozen in the freezer and thawed when eating. Note that after thawing, you must squeeze out the water and tear it into small pieces; wash the tomatoes and cut them into pieces.

2. Heat oil in a pan, sauté minced ginger, pour in tomatoes and stir-fry, add a little salt, when tomato sauce appears, add frozen tofu and continue stir-frying, add mushroom essence to taste and serve.

remind:

1. Be sure to squeeze out the water from the frozen tofu after thawing, otherwise the dish will have soup and will not taste good.

2. Be sure to add salt when frying tomatoes so that they can easily release water and form tomato juice. This dish must be fried into tomato juice to be delicious.

3 Dongpo Tofu

Ingredients: Tofu, bamboo shoots, mushrooms

practice:

1. Cut the tofu into large pieces, put them into the batter made of flour and salt, and fry them in oil until golden brown, remove them and drain the oil;

2. Heat oil in another pan, sauté shredded ginger, add bamboo shoots and mushrooms, stir fry, and season with salt.

4. Celery Cashew Lily

Ingredients: celery, lily, cashews, wolfberries (hmm? Why don’t you see wolfberries in the picture above? But it will definitely look better if you add them)

Taste: Salty and light

Preparation: (1) Wash and peel the celery, and cut into diamond-shaped pieces; split the lily bulbs and wash them; deep-fry the cashews until cooked and set aside;

(2) Boil water in a pot, add celery and wolfberry after the water boils, and remove from the pot when they are cooked; heat a little oil in another pot, pour in celery, lily, wolfberry, add salt, mushroom essence, a little water, stir-fry for a few times, thicken with a little water starch, and drizzle with a few drops of sesame oil.

5 Potatoes and Pumpkin Stew

Ingredients: potatoes, pumpkin, soy protein, green and red peppers

practice:

1. Peel potatoes and pumpkins, and cut into pieces. Soak soy protein in water until soft, squeeze out the water, and cut into pieces. Cut green and red peppers into sections.

2. Heat oil in a pan, sauté shredded ginger, add potato cubes and stir-fry for a few times, then add a little water, cover with lid and simmer for about five minutes.

3. Add pumpkin and soy protein, soy sauce, salt, and curry oil, stir-fry evenly, add appropriate amount of water again (not too much at one time, otherwise the dish will lose its aroma), cover with lid and continue to simmer until potatoes and pumpkin are cooked through (if you like them soft, cook longer, add water if they are dry in the middle), before serving, add green and red peppers and mushroom essence, stir-fry evenly, and serve when there is a little soup left in the pot.