2. When the oil temperature is slightly hot, put celery, fungus, green pepper and green bamboo shoots into the pot and stir well.

3. Put the mushrooms, dried mushrooms and peas blanched in advance into the pot and stir fry over medium heat.

4, stir fry evenly, add the right amount of salt.

5. Add water to the dry starch and sprinkle it evenly into the pot.

6. After collecting the juice, pour in sesame oil and serve. [4] Luohanzhai was originally a temple dish. At the beginning, it was relatively simple, and the selected raw materials were cooked in one pot. Later, due to the grand Buddhist activities, it was often designed for the public by mages, monks and laymen, and the production was gradually enriched and exquisite. According to the amount of money, it is divided into Qiansengzhai, Shangtangzhai, Jixiang Zhai or Ruyi Zhai. After this dish spread to vegetarian restaurants in the city, it was further improved and perfected, and it was divided into three types: upper fasting and lower fasting, as well as upper fasting, middle fasting and lower fasting. Its materials vary from place to place. But generally not less than ten kinds. The production methods are also different, but they all have the characteristics of salty, fragrant and elegant. Luohanzhai is made of seasonal vegetables, mushrooms (mushrooms, straw mushrooms), Liu Er (tremella, auricularia, tremella, yellow ear, osmanthus ear, tremella), bean products, gluten, melons and fruits, etc. by burning, boiling, stewing and stewing. It is characterized by smoothness, softness and fragrance. Salty, fragrant and elegant.