【Guangzhou】Baxi Luohanzhai

Overview

There is a folk saying that fasting on the first day of the Lunar New Year is better than fasting for a whole year. Many neighbors in old Guangzhou will prepare a vegetarian dish on the first day of the Lunar New Year. Luohanzhai is one of them. This dish takes the auspicious meaning of the Eighteen Arhats. Traditionally, it is made with eighteen kinds of vegetarian dishes such as mushrooms, fungus, and yuba. Now I simplify Baxi Luohan Zhai. Beancurd sticks, fungus, mushrooms, celery, snow peas, sweet peas, carrots, vermicelli. A prosperous life requires diligence, a healthy body, and a healthy diet. Yuba symbolizes abundance and is an indispensable ingredient during the Spring Festival. We all know that yuba is a derivative of soybeans. Compared with soybeans, yuba is easier to be absorbed by the body and has richer nutritional value. Therefore, eating some yuba regularly is a good dietary habit. Fungus is a good ingredient for reducing haze. Celery means hard work, conscientiousness, and a happy and beautiful life.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• bean curd
• cornstarch
• dried fungus
• light soy sauce
• mushrooms
• oyster sauce
• parsley
• peanut oil
• snow peas
• white sugar
• carrot
• fans
• salt
• sweet beans

Ingredients

Steps

1. 1 Prepare ingredients: yuba, fungus, mushrooms, celery, snow peas, sweet peas, carrots, vermicelli;

   

2. 2 Wash mushrooms, celery, snow peas, sweet peas, and carrots separately and cut into pieces for later use;

   

3. 3 Soak yuba, vermicelli, and dried fungus separately;

   

4. 4 Heat a pan, pour oil, add sliced mushrooms and fungus and stir-fry for a while;

   

5. 5 Add parsley and carrot shreds and stir-fry for a while. Remove from the pan;

   

6. 6 Snow peas and sweet peas, stir-fried until cooked;

   

7. 7 Add yuba and vermicelli and stir-fry;

   

8. 8 Add the previously stir-fried mushrooms, fungus, parsley and carrot shreds together;

   

9. 9 Put all the seasonings into the pot, add water to the starch, mix well, stir-fry until dry and reduce the juice.