Chinese Food
Luohanzhai
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There is a cabbage at home. I wanted to make dumplings, but I was too lazy. I didn't make them all the time. It's too long. Think about making luohanzhai. This dish is basically made at home every new year. I always think that the vegetarian dishes cooked by grandma are better than those cooked by mom. Although there are many materials, they are not difficult to make. It can be said to be a zero failure dish.
Cooking ingredients
Cooking Steps
Step1:Soak and clean all dry goods. Fans and pickles can be washed a little while cooking. Cut cabbage and wash it with water, then air it for use.
Step2:Heat the oil in a hot pot. Stir fry the mushrooms, fungus and gold needle. Set aside. Then, in the same way, stir fry the beancurd and oyster sauce respectively, and set aside.
Step3:Heat up the oil again. Add ginger and stir fry. Add cabbage and stir fry. Then add South milk sauce. Stir well.
Step4:Add the dried products that have been stir fried before. Continue to stir fry them. Then add water until all the ingredients are gone. Close the lid. Cook over medium heat.
Step5:After the cabbage is boiled and drenched, turn the fire to collect the juice. Taste. Taste. When the juice is reduced, add vermicelli and Nostoc flagelliforme. Cook it a little more to turn off the fire.
Cooking tips:1. South milk has a certain salty taste. Don't put a lot of salt all at once. 2. Rinse the vermicelli with water. The last time I get fans is to collect juice. I don't want to boil them. 3. The weight of dry goods can be considered with reference to the weight of Chinese cabbage. 4. Dry goods will be more fragrant after being fried. It's not easy to boil up after the oil is exploded. There are skills in making delicious dishes.
