Baxi Luohanzhai
| Yuba 150g | Dried fungus 30g |
| Shiitake mushrooms 100g | Snow peas 200 grams |
| Sweet beans 100g | Carrot 100g |
| Fans 80g | Celery 100g |
| Peanut oil 10ml | Salt 8 grams |
| Light soy sauce 3ml | Oyster sauce 1ml |
| sugar 3 grams | Powder 10 grams |
Step 1
Prepare ingredients: yuba, fungus, mushrooms, celery, snow peas, sweet peas, carrots, vermicelli;
Step 2
Wash mushrooms, celery, snow peas, sweet peas, and carrots separately and cut into pieces for later use;
Step 3
Soak the yuba, vermicelli, and dried fungus separately;
Step 4
Heat a pan, pour oil, add sliced mushrooms and fungus and stir-fry for a while. Remove from pan;
Step 5
Add parsley and carrot shreds and stir-fry for a while. Remove from pan;
Step 6
Snow peas and sweet peas, stir-fried until cooked;
Step 7
Add yuba and vermicelli and stir-fry;
Step 8
Add the previously stir-fried shiitake mushrooms, fungus, parsley, and carrot shreds;
Step 9
Put all the seasonings into the pot, add water to the starch, mix well, stir-fry dry and collect the juice. Baxi Luohanzhai cooking tips1. Luohanzhai chooses fresh ingredients;
2. Add local vegetables to suit your taste;
3. Stir-fry ingredients that are not too different from each other and stir-fry them together. Not only do they have a mutual aroma, but they also save time.
