Send recipes for the first time. A simple Cantonese vegetarian dish, the rich aroma of dry food after soaking and stewing stimulates the taste buds in one breath, and the memories of my mother cooking the same dish reappear in my mind. Although it is not a big dish to show cooking skills, it is a favorite cooking method with its own flavor.

Two seasons a year

material

Appropriate amount of vermicelli

Appropriate amount of day lily

Appropriate amount of auricularia auricula

Appropriate amount of mushrooms (dried)

Nostoc flagelliforme proper amount

Jujube right amount

Ginkgo proper amount

Proper amount of yuba

Garlic right amount

Proper amount of soy sauce

Proper amount of sugar

Proper amount of salt

Proper amount of oil

Chicken powder/stock (optional) appropriate amount

The practice of eight treasures fasting vegetables

Soak all kinds of dry goods, soak yuba for a little longer, and fans don't have to soak for too long.

The vermicelli is slightly shorter, the yuba fungus is torn into small pieces, the mushrooms are cut into small pieces, and the ginkgo is pitted. Keep the water for soaking dry goods.

Add a little oil to the pot when it is hot (although my mother has repeatedly stressed that braised vegetarian dishes need more oil to be delicious, I still like light ones), and add garlic slices to stir fry until fragrant.

Except vermicelli and Nostoc flagelliforme, the other dry goods are drained, put into the oil pan, and stir-fry until they are fragrant.

Add the right amount of water to soak the dry goods, and chicken powder or broth can also be added at this time. Stew 15 minutes or so.

Add vermicelli and Nostoc flagelliforme, stir well, and season with soy sauce and a little sugar and salt. The vermicelli absorbs water quickly, and it will be cooked as soon as possible.

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