What are the five vegetarian recipes that are healthy and delicious?

First, the wonderful bean skin vegetable roll

Material:

A piece of bean skin, washed with mushrooms, fungus, tremella and lotus seeds in water, and shredded. Shred green and red peppers.

method:

put mushrooms, tremella, auricularia and lotus seeds in a bowl, add peanut oil, sugar, monosodium glutamate, salt, soy sauce and wet starch and stir. Divide the bean skin into four parts, cut three pieces each, put these ingredients on the bean skin, roll it, cut off more parts, tie it with a onion and steam it for six minutes. Pay attention to the leaves in Shanghai, boil them in boiling water and set the plate. Mix peanut oil, salt, monosodium glutamate and wet starch into juice, boil and pour it on the bean skin, and pour some sesame oil.

2. Vegetarian-roasted eggplant

Material:

One long eggplant (3g), one red pepper and one green pepper

Seasoning:

1/4 tsp of fine salt, 1 tsp of soy sauce, 1 tsp of sugar and 1/2 tsp of mushroom essence

Practice:

1. Cut the eggplant into long strips and soak in cold water for 2 minutes. This will not only save fuel, but also make the eggplant discolored.

2. Heat 2 tablespoons of oil in the pan.

3. Drain the soaked eggplant, put it in the pot and stir-fry over low heat.

4. Cover and stew, and turn it frequently on the way to avoid burning the bottom.

5. Cook until the eggplant is soft.

6. add the green pepper and seasoning and fry until the green pepper is cut off.

3. Roasted eggplant with potato

Ingredients: eggplant, potato and bell pepper

Seasoning: sugar, starch, salt and soy sauce

Practice

1. Cut eggplant and potato into pieces and fry them with the right hand to golden brown respectively.

2. Add a little oil to the pan, add Jiang Mo to fry until fragrant, add potatoes and stir fry for a while, add eggplant, add soy sauce and stir fry evenly, and add a little water for a while.

3. After that, add persimmon pepper, add sugar and salt to taste, thicken with water starch, pour in minced garlic, stir-fry and take out.

4. Roasted eggplant with edamame

Material: 1 round eggplant and 1 handful of edamame.

Practice:

1. Wash the eggplant without peeling it, cut it into thick pieces, spread it out on a chopping board or a basket, and dry it for half a day

2. Wait until the eggplant is almost dry. Volume reduction

5. Pour soy sauce into the pot, then add water without eggplant, pour in fresh edamame and stir fry evenly, cover and simmer for 5 or 6 minutes until the soup is basically thick

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

Remarks:

1. Don't remove the eggplant skin

2. Leave the eggplant sliced for half a day to volatilize some water, otherwise it will be fried. Don't dry it if it's too troublesome, fry it directly

3. Fresh edamame is tender and easy to cook, so it can be cooked during stewing. You can also cook the edamame in advance, and when the eggplant is about to come out of the pot, pour the cooked edamame into the pot and stir-fry it to taste

4. Soy sauce has been poured in the process, and finally decide whether to add salt according to the taste

5. Stir-fry the cowpea with eggplant

Ingredients: eggplant and cowpea

Accessories: soy sauce. Wash eggplant and cut it into long strips;

2. Heat the oil in the pan, add the tomato strips, add salt and stir-fry for two minutes, and then take them out for later use.

3. continue to add proper amount of oil to the pot and heat it, then pour in cowpeas and stir fry.

4. Then add salt and water, and stew for about five minutes.

5. Return the eggplant to the pan and fry the cowpea together.

6. finally, season with soy sauce and mushroom essence and stir well.