Luohan cuisine, a kind of assorted vegetarian dish cooked with a mixture of various vegetables and fruits. Also known as The Arhat Jai. It is often eaten in temples. The Buddhist family pays attention to practice, is diligent and simple in diet, and eats Arhat dishes to express the pure heart of the faithful to respect the Buddha and keep fasts and precepts.
Luohan cuisine began in the Tang Dynasty, the Buddhist temple selected a variety of vegetarian dishes as raw materials, generally eighteen kinds of selection, and the "eighteen arhats" belong to the same genus, is the arhat widely engaged in good deeds, spread the Dharma admiration.
Yuan Dynasty calligrapher and poet Xian Yu Shuyun: "Tong fried Luohan cuisine, its name cover is ancient." In the Qing Dynasty, this Luohan dish became a famous dish of the court, often made in the imperial dining room, and Empress Dowager Cixi loved "Luohan cuisine", "Luohan Quanzhai", "Luohan CaiXin", "Luohan Tofu", "Luohan Gluten" She liked to eat.
Qing ren Xue Baochen's "Vegetarian Brief Talk" Yun "Luohan cuisine, vegetables and melons, and tofu, tofu skin, gluten, vermicelli, etc., are fried in fragrant oil, and simmered in a pot of soup." It has a mountain home flavor. Taiyi temples, always use this method. "Because of the affinity for the image of Luohan, the Jiangsu and Zhejiang areas refer to broad beans as Luohan beans.
The Buddhist family pays attention to practice, is diligent and simple in diet, and eats Arhat dishes to express the pure heart of the faithful to respect the Buddha and keep fasts and precepts.
Luohan cuisine
Ingredients: rotten bamboo, tofu, fungus, bamboo shoots, shiitake mushrooms, chestnuts, goldenrod (yellow cauliflower), beans, vermicelli, squeezed vegetables (each appropriate amount)
Seasoning: tofu milk, corn starch, ginger, salt, pepper, soy sauce
method:
(1) Wash all dry goods softly. Bamboo shoots are shredded; wood ear fungus is torn into small flowers. Break the bamboo and beans into small pieces; cut the tofu into square pieces; peel the chestnuts; and chop the ginger.
(2) Mix soy sauce, pepper and corn starch with water to form corn starch water.
(3) After the tofu slices and tofu bamboo are fried in a frying pan until golden brown, the tofu is drained and the tofu bamboo is soaked in cold water and set aside.
(4) Leave a little oil in the pot, sauté the shiitake mushrooms, stir-fry the minced ginger, chestnuts, soy sauce and squeezed vegetables.
(5) Add boiling water, beans, fungus, bamboo shoots, yellow cauliflower, pour the water soaked in humus into the pot together, add pepper, salt and tofu milk after boiling, season and simmer.
(6) Add vermicelli and cook for 2 minutes, pour in the mixed corn starch water, and when the soup is cooked to a thick consistency, then remove from the pot.
This product is bright in color, rich in ingredients, the taste of various ingredients dissolved in a pot, fresh and delicious, crisp taste, but also rich in nutrition, is really the top dish in vegetarian cuisine, especially suitable for eating with the family.
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