HOW LONG CAN YOU KEEP REHYDRATED MUSHROOMS RECIPES
BUDDHA'S DELIGHT (賀年齋菜) | MADE WITH LAU
Learn how to make this meaningful New Year's vegetarian dish!
Provided by Made With Lau
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 28
Steps:
- In separate bowls of warm water, soak the bamboo fungus, vermicelli noodles, and cloud ear fungus.
- Trim the ends off of the seafood mushrooms, and give them a quick clean.
- In a small bowl, smash the red fermented bean curd down into a rough paste.
- Heat up a wok or a pan with oil on high heat. When the oil reaches 160°C (320°F), fry the cut-up beancurd sheets in small batches, until they float to the surface, which should take about 8 seconds.
- Heat your wok on high heat for about a minute, add the oil that you set aside from frying the dried beancurd sheets, and then turn the heat down to medium.
- Add water, which includes the water that the shiitake mushrooms were soaking in.
- Add all of the sauce that we mixed earlier.
- Prepare a slurry by mixing cornstarch and water in a small bowl.
- Taste to adjust the flavors and plate once it's to your taste! This is usually served in a large serving bowl or plate and everyone can take the amount they want.
BUDDHA'S DELIGHT (賀年齋菜) | MADE WITH LAU
Learn how to make this meaningful New Year's vegetarian dish!
Provided by Made With Lau
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 28
Steps:
- In separate bowls of warm water, soak the bamboo fungus, vermicelli noodles, and cloud ear fungus.
- Trim the ends off of the seafood mushrooms, and give them a quick clean.
- In a small bowl, smash the red fermented bean curd down into a rough paste.
- Heat up a wok or a pan with oil on high heat. When the oil reaches 160°C (320°F), fry the cut-up beancurd sheets in small batches, until they float to the surface, which should take about 8 seconds.
- Heat your wok on high heat for about a minute, add the oil that you set aside from frying the dried beancurd sheets, and then turn the heat down to medium.
- Add water, which includes the water that the shiitake mushrooms were soaking in.
- Add all of the sauce that we mixed earlier.
- Prepare a slurry by mixing cornstarch and water in a small bowl.
- Taste to adjust the flavors and plate once it's to your taste! This is usually served in a large serving bowl or plate and everyone can take the amount they want.
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