Where in the world are there any troubles? And there is no trouble that one meal can't solve, if there is, then two!
LuoHan cuisine, a kind of assorted vegetarian dish cooked by mixing various vegetables and fruits, is also known as Luohan Zhai. In the monastery, food is often eaten, Buddhism pays attention to practice, and is diligent and simple in diet, and eating Luohan cuisine expresses the pure heart of the faithful to respect the Buddha and keep fasts and precepts.
The second volume of zhu yu's "Pingzhou Can Be Talked About" of the Southern Song Dynasty records: "Merchants repeat the monks, and the clouds and seas are in danger, and they are seen in the air, and all of them are helped, and they go to Guangzhou to set up offerings to the monks, which is called the Luohan Zhai." "Luohan Zhai originally did not refer to a specific dish, such as the Cantonese vegetarian dish "Dinghu Shangsu" also known as "Dinghu Luohan Zhai", it can be seen that "Luohan Zhai" should be a general term for mushrooms, seasonal vegetables mixed cooking dishes.
Yuan Dynasty calligrapher and poet Xian Yu Shuyun: "Tong fried Luohan cuisine, its name cover is ancient." "In the Qing Dynasty, Luohan cuisine became a famous dish in the court, and "Luohan Quanzhai", "Luohan Caixin", "Luohan Tofu" and "Luohan Gluten" were common dishes.
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. ”
After the Luohan cuisine spread to the city's vegetarian restaurants, the ingredients used vary from time to time and place. However, there are generally no less than ten kinds. The production methods are also the same, but they all have the characteristics of salty, fragrant and elegant.
-Today's Food- One serving of Luohan dish
Materials
Rotten bamboo, tofu, fungus, bamboo shoots, shiitake mushrooms, chestnuts, goldenrod (yellow cauliflower), seasonal beans, vermicelli (each appropriate amount)
Corn starch, ginger, salt, pepper, soy sauce
How to do it
1. All dry goods are soaked and washed softly. Bamboo shoots are shredded, fungus torn into small flowers, rotten bamboo and beans are broken into small pieces, tofu is cut into square pieces, chestnuts are peeled, and ginger is chopped
2: An appropriate amount of soy sauce, pepper and corn starch, mix with water to form corn starch water
3: After the tofu slices and bamboo are fried in a frying pan until golden brown, the tofu is drained and the 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 and soy sauce
5: Add boiling water, beans, fungus, bamboo shoots, yellow cauliflower, pour the soaked bamboo with water into the pot, add pepper and salt 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 you can get out of the pot
Source: Lingyin Temple official WeChat public account
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