Luo Hanzhai:
Ingredients: yuba, tofu, auricularia, bamboo shoots, mushrooms, chestnuts, day lily, mung beans, vermicelli and mustard tuber.
Seasoning: tofu, raw flour, ginger, salt, pepper, cooking wine, soy sauce.
Practice: 1. Soak all the dry water and wash it soft. Shred bamboo shoots; Black fungus is torn into small flowers. Yuba and string beans are broken into small pieces 1 inch and a half long; Cut tofu into 5 cm square pieces; Peel chestnuts and chop ginger.
2. Take a proper amount of soy sauce, pepper and cornmeal and mix it with clear water to make cornmeal water.
3. Put the tofu slices in the oil pan and fry until golden brown; Put yuba in small oil, fry until the surface bubbles, and put it in cold water for later use.
4. Leave a little oil in the pot, saute mushrooms, add Jiang Mo, chestnuts, soy sauce and shredded mustard, and stir well. Add boiled water, string beans, fungus, shredded bamboo shoots and day lily, pour the soaked yuba into a pot to boil, add pepper, cooking wine, salt and fermented bean curd, season and stew for 5 minutes.
5. Cook the vermicelli in the pot for 2 minutes, pour in the raw powder water, and when the soup is thick, it can be served.