I have been to Anhui on business in the past two years. After finishing the matter, I squeezed the time to go to Jiuhua Mountain. I need to browse a famous mountain whenever I visit it. It is a real enjoyment to be among the wonders and beauty of the mountains!
What made me even happier that time was that I tasted the whole vegetarian house in the ancient temple. One of them is pasta, which is actually fried noodles. It tastes like meat but not meat. It tastes so beautiful!
In the temple, we dare not casually mention meat and fishy things. We must respect the temple rules. Most of the vegetarian dishes served that time tasted great! Some dishes really taste similar to meat. In fact, they are all made with gluten, soy products, and mushrooms, which opened my eyes!
After eating the plain noodles, I asked the steward in the temple and found that it was made with mushrooms and dried tofu. It really tasted like meat in my mouth.
At present, it is hot summer, so Da Chao Shao uses mushrooms and dried bean curd to make this "mushroom dried bean paste noodles" to relive the special taste again.
Mushroom and dried bean paste noodles
By BrookeKing
Recipe Recommendations
- yellow sauce 100 grams
- Pleurotus eryngii 200 grams
- mushrooms 120 grams
- udon noodles 一袋200 grams
- cucumber 50 grams
- carrots 50 grams
- green beans 30 grams
- soybean 30 grams
- fresh soy sauce 20 grams
- sugar 15 grams
- octagonal 3 pieces
- peanut oil 25 grams
Steps for Mushroom and dried bean paste noodles
1
Sauce: 100 grams of Liubiju thin yellow sauce, 200 grams of pleurotus eryngii, 120 grams of fresh mushrooms, 80 grams of five-spice dried tofu, 20 grams of fresh soy sauce, 15 grams of sugar, 3 star anise, 25 grams of peanut oil; Noodles: 200 grams of semi-finished flat udon noodles; Noodle size: 50 grams of shredded blue, 50 grams of shredded cucumber, 50 grams of shredded carrot, 30 grams of green beans, and 30 grams of soybeans.
2
First dice the five-spice dried beans and mushrooms for later use.
3
Shred noodles, cooked green beans, and soybeans, and set aside. Unpack the udon noodles and shake them open for later use.
4
Heat a frying spoon on fire and add peanut oil.
5
Stir fry the star anise until fragrant, add diced mushrooms and stir-fry.
6
Stir fry the mushrooms until they are slightly colored. When 50% of the water has been consumed, add the five-spice dried beans and continue to stir fry for 3 minutes.
7
Then add in the yellow sauce and stir-fry.
8
After stir-frying the yellow sauce until fragrant, add appropriate amount of fresh soy sauce and stir well.
9
Add two more teaspoons of sugar.
10
Finally, use strong heat to collect the juice, dry the sauce until 60% of the water is consumed again, and then it can be served out of the pan.
11
Boil the udon noodles in a soup pot, then put the noodles into a bowl, put them on top, scoop in two spoonfuls of fried sauce, mix well and serve.Mushroom and dried bean paste noodles Make Tips
Features: Purple-red color, rich and mellow sauce aroma, savory and fresh taste, slightly sweet flavor, meticulous ingredient combination, and rich nutrition.
Friendly Reminder: 1. When stir-frying mushrooms, be sure to evaporate some of the moisture. It is best to stir-fry them over high heat until they turn slightly yellow, so the aroma can be released. 2. You can choose either diluted yellow bean paste or sweet bean sauce; if using sweet bean sauce, there is no need to add sugar. However, personally, I feel the yellow bean paste tastes a bit better than the sweet bean sauce. 3. When frying the sauce, be sure to fry it until the fragrance is released and the raw taste of the paste is completely gone, so it tastes richer. Therefore, the sauce must be fried sufficiently. 4. This type of fried sauce is for Buddhist vegetarian noodles, so there is no need to add seasonings like green onion, ginger, garlic, MSG, or chicken powder. The preparation mainly relies on heat control; as long as the sauce is stir-fried until fragrant, the flavor will be rich enough. Adding star anise, sugar, and soy sauce is sufficient.