For visitors at home during the Spring Festival, I recommend 5 home-cooked vegetarian dishes, hot and cold, so you don’t have to worry about entertaining guests

Time flies so fast, it’s the tenth day of the first lunar month, half of the Spring Festival has passed, I believe everyone has eaten and drank well, I’m afraid they will panic when they see big fish and meat. If you still need to entertain guests, you might as well make more vegetarian dishes, which are more popular. What should I do? During the Spring Festival, here are 5 home-cooked vegetarian dishes to recommend, hot and cold, delicious and not greasy, so you don’t have to worry about entertaining guests, and the guests rush to eat them! Let’s take a look together.

1. Stir-fried mushrooms with broccoli


Cut the broccoli in half, fry it into small florets with kitchen scissors, wash it twice and soak for a while. Cut the stalks of the mushrooms with scissors, and clean them after processing.

Cut the mushrooms into slightly thicker slices, because the mushrooms will become smaller when they are cooked, and the thicker ones have a better taste. Slice the garlic and set aside.

Add water to the pot, boil it, add broccoli, cook on high heat for one minute, take it out after cooking, and drain the water.

Add oil to another pan, heat it up, pour in sliced ​​garlic and sauté until fragrant, then pour in the mushrooms and stir-fry until the water comes out slightly.

Then pour in the broccoli and stir-fry evenly, then add salt and oyster sauce and stir-fry a few times, and the dish is ready. Friends who are used to eating chili can fry it with red pepper.

2. Fried yam with peas


Prepare the ingredients, including shelled peas, yams, carrots, and millet peppers. Shelled peas taste good, and frozen peas are not recommended.

Rinse the peas after shelling and set aside. Peel and wash the yam, cut into small cubes, and soak for a while. Peel and dice carrots, and cut millet peppers into rings for later use.

Add oil to the pot, heat it up, pour in minced garlic and millet pepper, sauté until fragrant, then pour in peas and diced carrots and stir fry.

After frying for a minute, pour in the yam, and continue to fry until the ingredients are broken. Finally, add salt and chicken essence and stir fry evenly, and the dish is ready.

3. Stir-fried lily with celery and cashew nuts


Prepare the ingredients, including celery, fresh lily, cashew nuts, red pepper, and ginger.

Remove the roots and leaves of celery, wash and cut into small pieces for later use. Break the fresh lily into small pieces, wash and set aside. Wash red pepper and cut into shreds for later use. Shred ginger and set aside.

Add water to the pot, pour in the lily after boiling, scald it and remove it immediately. Pour in the celery and blanch in water, and remove it after about a minute.

Add oil to the pot, pour in the cashew nuts, stir-fry over a low heat, until the color changes slightly, then serve it out. Then pour the shredded ginger into the frying pan, then pour in the celery and stir fry.

Stir-fry until raw, add lily and red pepper and continue to stir-fry. After half a minute, add salt, chicken essence, and cashew kernels, and stir-fry a few more times, and the dish is ready.

4. Spinach mixed with vermicelli


Soak vermicelli in warm water. Clean the spinach, blanch it in boiling water, take it out after 40 seconds, run it through cold water, and squeeze out the water.

Put the vermicelli into the pot and scald it for a while. After the taste is suitable, take it out and cool it, and then drain the water.

Put spinach vermicelli together, then add minced garlic, millet pepper rings, salt, light soy sauce, sugar, rice vinegar, and sesame oil and stir well, and the dish is ready.

5. Cucumber mixed with yuba and peanuts


Prepare the ingredients, including cucumber, yuba, peanuts, fungus, and coriander. Soak yuba and fungus in warm water until the yuba has no hard core.

Put the peanuts into the oil pan and stir-fry continuously over low heat until the color changes slightly. After frying, take it out and let it cool.

Put minced garlic, millet pepper rings, and chili noodles in an empty bowl, pour in hot oil and stir well, then add salt, sugar, light soy sauce, balsamic vinegar, and chicken essence and stir well.

Wash the cucumber, pat it and cut it into small pieces; wash the coriander and cut it into sections, and put them in a large bowl.

Add water to the pot, boil it, pour in the bean curd sticks, cook for one minute and remove, put the fungus into the pot and cook for three minutes, remove, drain the water and pour it into a large bowl.

Finally, pour in the sauce and stir evenly. After about ten minutes, pour in the peanuts and mix a few times, then it can be served on a plate.



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