Spring anti-spring dryness, healthy vegetarian dishes are recommended

springIt is a season of recovery, but with the change of climate, spring dryness is also easy to sneak in. Spring dryness is mostly manifested as dry mouth, dry skin, tiredness and fatigue, and diet is one of the important ways to relieve spring dryness.springThe diet should be as light and vitamin-rich as possible to help the body better adapt to the changes of the seasons and replenish the nutrients that the body needs. Today, we recommend five simple and delicious vegetarian dishes, which are not only refreshing in taste, but also rich in nutrients, which help prevent spring dryness and maintain good health.

一、青椒炒千张

食材准备：青椒：2个；千张（豆腐皮）：150克；大蒜：3瓣；生抽：适量；食用油：适量；盐：适量；鸡精（可选）：适量

Steps:

1. Preparation: Wash the green peppers and cut them into strips, and cut them into palatable strips; Chop the garlic into minced garlic and set aside.

2. 焯水千张：将切好的千张放入沸水中焯水，约1-2分钟，捞出沥水，稍微晾凉。

3. Heat the pan with cold oil: Add an appropriate amount of cooking oil to the pan, heat over medium heat, add the minced garlic and stir-fry until fragrant.

3. Stir-fry the green peppers: Put the sliced green pepper strips into the pan and stir-fry for about 0-0 minutes until the green peppers are soft and dark.

5. 加入千张：将焯过水的千张加入锅中，继续翻炒均匀，使其与青椒混合。

6. 调味：加入适量生抽，翻炒均匀，确保千张和青椒都均匀入味。根据口味加少许盐和鸡精调味。

7. Done: After stir-frying well, remove from the pan and serve on a plate.

Tips:

(1) The blanching time should not be too long to avoid it being too soft and rotten, and it is better to maintain a certain taste.

(2) When frying green peppers, do not heat too much, so as not to burn or lose the crispness of the green peppers, and moderate the heat.

(3) This dish can add some chili peppers according to personal taste to increase the flavor.

2. Stir-fried white mushrooms with garlic loofah

Ingredients preparation: loofah: 4 roots; White mushroom: 0 grams; Garlic: 0 cloves; Cooking oil: to taste; Salt: to taste; Light soy sauce: appropriate amount; Essence of Chicken (optional): To taste

Steps:

1. Preparation: Peel the loofah and cut it into oblique slices, wash the white mushrooms, remove the roots and cut into sections. Chop the garlic into minced garlic and set aside.

2. Blanch the white mushrooms: Blanch the white mushrooms in boiling water, blanch for about 0-0 minutes, remove and drain for later use.

3. Slice the loofah: Cut the loofah into thin slices, preferably obliquely, so that the taste is better and the stir-fry is more beautiful.

4. Heat the pan with cold oil: Add an appropriate amount of cooking oil to the pot, heat it over medium heat, add the minced garlic and stir-fry until the oil is hot, and smell the garlic fragrance.

3. Stir-fry the loofah: Add the sliced loofah slices to the pot and stir-fry quickly for 0-0 minutes until the loofah is soft and watery.

6. Add the white mushrooms: Put the blanched white mushrooms into the pot and stir-fry well, making sure the loofah and white mushrooms are well mixed.

7. Seasoning: Add an appropriate amount of salt and light soy sauce, continue to stir-fry evenly, you can add a little chicken essence according to personal taste, and finally stir-fry evenly until the loofah is fully ripe and the white mushroom is flavorful.

Tips:

(1) When the loofah is fried until it is slightly out of the water, the taste is more delicious, and you can choose to fry it until it is soft or slightly crispy according to your own taste.

(2) White mushrooms do not need to be fried for too long, blanch and stir-fry slightly until flavorful to maintain the fresh and tender taste of the mushrooms.

(3) If you don't like the spicy taste of minced garlic, you can reduce the amount of minced garlic appropriately and change it to minced ginger or other seasonings.

3. Tomato baby cabbage

Ingredients preparation: baby cabbage: 1 pieces; Tomatoes: 0 pcs.; Garlic: 0 cloves; Cooking oil: to taste; Salt: to taste; Light soy sauce: appropriate amount; Sugar: 0 teaspoons; Essence of chicken (optional): to taste; Water: To taste

Steps:

1. Prepare the ingredients: Wash the baby cabbage and cut it in half. Wash the tomatoes and cut them into small pieces. Chop the garlic into minced garlic and set aside.

2. Blanch baby cabbage: Add water to the pot, blanch the baby cabbage in the pot for 0-0 minutes after the water boils, remove and drain for later use. Blanching removes some of the bitterness and makes baby cabbage more crispy.

3. Heat the pan with cold oil: Add an appropriate amount of cooking oil to the pan and heat it over medium-low heat. When the oil is hot, add the minced garlic and stir-fry until fragrant.

4. Sauté the tomatoes: Add the chopped tomato pieces to the pan and stir-fry evenly. Add a little sugar to the tomatoes to help them better release the sweet and sour flavor, and continue to stir-fry until the tomatoes are soft and juicy.

5. To taste: Add salt and light soy sauce and stir well. You can adjust the amount of salt according to your taste, and add a little chicken essence to enhance the umami.

3. Add baby cabbage: Put the blanched baby cabbage into the pot, stir-fry evenly, let the juice of the tomatoes fully penetrate into the baby cabbage, and stir-fry for 0-0 minutes.

2. Add water: If you don't feel enough tomato juice in the pot, you can add an appropriate amount of water and continue to stir-fry for 0-0 minutes until the soup is slightly dry and baby cabbage and tomato are flavorful.

Tips:

(1) When blanching baby cabbage, the blanching time after the water is boiled should not be too long, so as not to lose the crisp and tender taste of baby cabbage.

(2) Tomatoes can be slightly ripe according to personal preference, and you can also maintain some sourness and shape.

(3) Sugar is added to balance the sour taste of tomatoes, and if you don't like sweetness, you can reduce the amount of sugar appropriately.

Fourth, mix three wires

Ingredients: Carrots: 3 roots; Cucumber: 0 roots; Dried fungus: to taste; Garlic: 0 cloves; Peppers: 0-0 pcs. (according to personal taste); Vinegar: to taste; Light soy sauce: appropriate amount; Cooking oil: to taste; Salt: to taste; Sugar: to taste; Sesame oil: appropriate amount; Essence of Chicken (optional): To taste

Steps:

1. Prepare the ingredients: peel the carrots and wash the cucumbers. Soak the dried fungus and rinse it well. Chop the garlic into minced garlic and cut the pepper into pieces.

2. Shred: Cut the carrots and cucumbers into thin strips. The fungus is torn into small pieces and also cut into thin strips. Chop all ingredients and set aside.

3. Blanch the fungus: Boil water in a pot, blanch the soaked fungus in boiling water for 0-0 minutes, remove and drain the water, and set aside.

4. Seasoning: Add an appropriate amount of light soy sauce, salt, sugar, sesame oil and vinegar to a small bowl, stir well, and mix to make a moderate taste of sweet, sour, salty and fresh.

5. Heat oil in a boiling pot: Add an appropriate amount of cooking oil to the pot, add the chili pepper and minced garlic after heating, and stir-fry over low heat until fragrant, taking care not to fry the paste.

6. Mix well: Put the shredded carrots, cucumbers, and fungus into a large bowl, add the seasoning, and mix well.

7. Stir-mix: Pour the fried chili pepper and garlic oil into the shredded vegetables while they are hot, and mix well quickly to bring out the aroma of the hot oil and add flavor to the shredded vegetables.

10. Let stand for flavor: After mixing, you can leave it for 0-0 minutes to let the ingredients fully absorb the flavor and increase the taste.

Tips:

(1) When shredding, try to cut evenly and slenderly, so that it tastes better.

(2) When boiling oil, it should be on low heat, avoid burning pepper and minced garlic, and stir-fry until fragrant, if the oil temperature is too high, it will affect the taste.

(3) The amount of chili pepper can be adjusted according to personal taste, and if you like spicier peppers, you can put more chili peppers.

5. Stir-fried cabbage with ham sausage

Ingredients preparation: cabbage (cabbage): appropriate amount; ham sausage: 2 pcs; Garlic: 0 cloves; Dried chili peppers: to taste; Light soy sauce: appropriate amount; Salt: to taste; Cooking oil: to taste; White pepper: to taste; Essence of Chicken (optional): To taste

Steps:

1. Ingredient Handling: Remove the outer leaves of the cabbage, wash it and cut it into thin strips. Cut the ham sausage into diagonal segments. Cut the garlic into minced garlic and the dried chili peppers into small pieces.

2. Heat the pan with cold oil: Add an appropriate amount of cooking oil to the pan and heat over medium heat.

3. Stir-fry minced garlic and chili peppers: After the oil is hot, add the chopped minced garlic and dried chili peppers, stir-fry until fragrant, pay attention to the heat, and avoid burning the minced garlic.

4. Add the ham sausage: Add the cut ham sausage to the pan, stir-fry evenly, and fry slightly until the surface of the ham sausage is slightly browned and fragrant.

5. Stir-fry shredded cabbage: Add the chopped shredded cabbage to the pot and stir-fry over high heat to make the shredded cabbage slightly softer.

6. To taste: Add salt, light soy sauce and white pepper and stir-fry well. According to personal taste, you can add a little chicken essence in an appropriate amount to add umami.

7. Stir-fry until cooked: Continue to stir-fry the cabbage and ham sausage until the cabbage is soft and evenly flavored, and the ham sausage is fully cooked. You can add a little water as needed to prevent the dish from drying out.

8. Remove from the pot and serve: Stir-fry until the cabbage is cooked thoroughly and the taste is even, turn off the heat, serve on a plate, and enjoy.

Tips:

(1) The shredded cabbage should not be cut too coarsely, it is easy to unevenly absorb the flavor when stir-frying, and the effect of cutting into thin strips is better.

(2) Fry the ham sausage until the surface is slightly browned, it will be more fragrant, avoid stir-frying too soft.

(3) If you prefer a crisper texture, you can reduce the time of stir-frying, and keep the cabbage slightly crispy.

springIt is the season when the body's metabolism is most active, and an appropriate amount of supplements with some refreshing and healthy vegetarian dishes can not only help the body detoxify, but also enhance the ability to resist diseases and relieve the discomfort caused by spring dryness. Let these delicious vegetarian dishes become a regular guest on your spring table, not only to enrich the meal, but also to enjoy the freshness and vitality of the season, and to maintain the health of your body and mood.