罗汉斋
Med
一道节日素菜，汇集香菇、腐竹、粉丝和各色蔬菜，以南乳酱汁翻炒而成，鲜香味美。
Cooking Steps
11
STEP 1 OF 11
泡发干货
USES
干冬菇, soaked, stems removed (13 clove)·木耳, soaked, stems removed (61 gram)·粉丝, soaked, cut into segments (100 gram)·腐皮, soaked, cut into segments (200 gram)
YouTubeJenny's Kitchen
Open on YouTube ↗将香菇、木耳、粉丝和腐竹分别用清水泡发至软。
STEP 3 OF 11
调制酱汁
USES
南乳, (for sauce) mashed (1 clove)·南乳, (for sauce) liquid only (1 clove)·生抽, (for sauce) (0.5 tablespoon)·蚝油, (for sauce) (1 tablespoon)·白糖, (for sauce) (0.5 tablespoon)·盐, (for sauce) (0.5 teaspoon)·白胡椒粉, (for sauce) (0.5 teaspoon)
YouTubeJenny's Kitchen
Open on YouTube ↗将南乳、南乳汁、蚝油、糖、盐、生抽和白胡椒粉混合搅拌均匀，备用。
STEP 4 OF 11
炒西兰花
USES
食用油 (2 tablespoon)·西兰花, cut into florets (1 piece)
YouTubeJenny's Kitchen
Open on YouTube ↗西兰花用中大火翻炒，加少许水，盖锅焖约2分钟至半熟，捞出备用。
STEP 5 OF 11
爆香蒜姜
USES
蒜头, finely chopped (4 clove)·姜, finely chopped (3.8 slice)
YouTubeJenny's Kitchen
Open on YouTube ↗原锅放入蒜末和姜，大火爆炒出香味。
STEP 6 OF 11
加胡萝卜和香菇
USES
红萝卜, sliced (2 stick)
YouTubeJenny's Kitchen
Open on YouTube ↗趁蒜未变色前放入胡萝卜和香菇翻炒，再加入腐竹一起炒匀。
STEP 7 OF 11
加入其余蔬菜
USES
荷兰豆, trimmed (95 gram)·绍菜, roughly cut (0.25 bunch)
YouTubeJenny's Kitchen
Open on YouTube ↗放入木耳和荷兰豆翻炒，最后加入大白菜炒匀。
STEP 11 OF 11
淋汁装盘
USES
芝麻油, drizzled to finish (0 as needed)·蚝油, (for sauce) diluted, drizzled (1 tablespoon)
YouTubeJenny's Kitchen
Open on YouTube ↗将芝麻油、蚝油和热水混合，淋在西兰花上即可上桌。
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