Luohanzhai
Ingredients
- Fresh mushrooms 2 pods
- Mushroom 2
- Crab Mushroom 50g
- Water chestnut 100g
- Fungus 10g
- Carrot 50g
- Bean sprouts 50g
- Nostoc 10g
- Olive oil Appropriate amount
- Salt A little
- Sugar A little
- Rice wine 1t
- Soy sauce 1t
- Oyster Sauce 1T
Steps
1. Plain! At least 8 items
2. Peel and slice water chestnuts
3. Soak in water first
4. Soak the fungus and seaweed in warm water, rinse them after soaking, and remember to remove the stems of the fungus.
5. Use a knife to peel off the mushroom skin
6. Cut the pedicle into small rounds and slice the mushrooms
7. Remove and slice fresh mushrooms
8. Remove the stems of crab-flavored mushrooms
9. Peel the carrots and make cross cuts
10. Make two cuts with the knife edges aligned
11. After cutting all four corners, the pattern will come out!
12. Slice installation
13. Boil 3 cups of water
14. All ingredients are ready
15. Mushrooms, fresh shiitake mushrooms, crab-flavored mushrooms, fungus, carrots, and water chestnuts, blanch them in the pot until cooked!
16. Pick up and set aside
17. Reserve half a cup of soup for later use
18. Seasonings: soup, salt, sugar, soy sauce, oyster sauce, rice wine
19. Add olive oil to the pan
20. Fry bean sprouts over high heat and add some salt
21. After frying the bean sprouts, spread them on the bottom of the plate
22. Continue to add olive oil, a little more
23. Add cooked ingredients
24. Add all seasonings and stir-fry
25. Add in seaweed and mix well
26. Cover and simmer over low heat for 20 minutes
27. Finally thicken the gravy
28. Pour over the bean sprouts
29. Let’s move!
Tips
- When blanching the ingredients, they must be brought to a boil over high heat before being added to the pot. Mushrooms absorb oil very much. If you need to add more oil, it is healthier to use olive oil. As for the ingredients, you can freely mix and match them with your favorite ingredients.
