More and more people are now enjoying vegetable dishes, which are tasty and have many benefits for the body.
The main health benefits of eating vegetable dishes include:
1. Reduce the risk of disease:
Eating vegetarian dishes can reduce the risk of high blood pressure, fatty liver, cardiovascular disease, and gastrointestinal cancer.
Vegetarian dishes are rich in vitamins, fiber, minerals, and protein.
2. Helps to shape up:
Eating vegetarian dishes over a long period can help to shape up to a certain extent.
Most vegetarian dishes are low in fat and cholesterol and do not increase the fat burden when eaten.
3. Increases the variety of nutrients:
Meat dishes contain a relatively single type of nutrient, while vegetarian dishes have many types and therefore contain a wider variety of nutrients.
4. Improve the intestinal environment:
The fiber in vegetarian dishes can promote intestinal peristalsis, help toxins in the intestine to be excreted and regulate the intestinal environment.
The following are a few simple vegetable dishes recipes.
Stir-fried String Beans with Green Pepper
Ingredients.
Bean curd 200g
Green pepper 30g
Vegetable oil 10g
An appropriate amount of MSG and salt
Method
Step 1: Remove the tendons from the bean curls, wash them and cut them into about one inch long; wash the peppers, remove the tips, remove the seeds, and cut them into diagonal pieces.
Step 2: Heat the pan red, add the bean curd, and dry fry until the bean curd becomes soft, remove from the pan and set aside in a bowl.
Step 3: Wash the wok, heat the wok red again, add the oil to the wok, then add the peppers, then add the bean curd that has been stir-fried for used salt and MSG and stir-fry evenly to serve.
Stir-fried Bean Curd Skin with Peppers
Ingredients.
Tofu skin
Bell pepper
Garlic
Salt
Oil
Soy sauce
A little water starch
Method.
1. Prepare the ingredients. Clean and cut the tofu skin into long strips; remove the seeds from the peppers, wash them, and cut them into long strips.
2. Cut the garlic into minced pieces and set aside.
3. Heat a frying pan with oil, add garlic and stir-fry the peppers.
4. Fry the peppers and then add tofu skin with a little salt and stir-fry together.
Stir-Fried Oil seed Rape
Ingredients.
Oil seed rape
Garlic
spring onions
oil
Salt
aioli soy sauce
Method.
1: Wash and blanch the Oil seed rape in a pot of boiling water; thinly slice the garlic and chop the spring onion.
2: Blanch and pass through cool water twice until cool, drain and set aside.
3: Heat the oil in a pan, add the chopped spring onion and garlic, and stir-fry twice.
4:Then add the Oil seed rape, add salt, stir-fry quickly over high heat for a few minutes and remove from the pan.
Stir-fried Vermicelli with Mung Bean Sprouts and Vermicelli
Ingredients
250g Mung bean sprouts
1 small handful of Leek
1 handful Vermicelli
1 slice Sauce
2 cloves Garlic
a few drops of Rice vinegar
Method
1. First, place the vermicelli in a large bowl, drizzle with boiling water and soak for about 1 hour.
2. When time is up, drain the vermicelli and drizzle with 1 tablespoon of the cooking oil or salad oil and 1 tablespoon of the soy sauce and mix well.
3. Wash the mung bean sprouts, pick off the skins and drain the water well.
4. Remove the old leaves from the leeks and rinse them, then cut the mung bean sprouts into inch pieces.
5. Heat the oil in a pan, add the ginger and garlic, then stir-fry the mung bean sprouts over high heat, drizzle in a few drops of rice vinegar, and stir-fry the sprouts until they break.
6. Add the vermicelli, leek, salt, and chicken, stir-fry quickly over high heat until the leek is slightly softened, turn off the heat, and serve on a plate.
