繁华锦绣（罗汉斋） Braised Chinese Cabbage with Glass Noodles

【材料】
黄芽白1棵、腐竹3至4块、冬粉1包、素豆卜（面筋）1包、干金针花100克、云耳100克
【调味料】
南乳6至7块、糖1汤匙、盐少许
【做法】
1. 黄芽白剥叶，洗净抹干，茎和叶分别切段；金针花去头，浸水至软；云耳泡发，洗净；冬粉和素豆卜
分别浸水至软。
2. 烧热约1碗油（足以汆烫材料），先把腐竹炸至发泡，捞起，浸水，沥干切块。（图1-2）
3. 分别将黄芽白的茎和叶过油后捞起，冲洗掉多余的油。（图3-4）
4. 南乳加入糖、一点清水和少许油先拌匀。
5. 锅子烧热油，下3碗清水，加入拌好的南乳调味。
6. 加入腐竹、黄芽白、素豆卜、冬粉、云耳、金针花炒匀。（图5）
7. 以少许盐再调味。煮至材料软熟汁液浓稠即可。（图6）

【Ingredients】
1 stalk Chinese cabbage, 3 to 4 pieces bean curd sheets, 1 packet glass noodles, 1 packet vegetarian bean curd puffs,
1 bowl/ 100g dried tiger lily, 100g baby black fungus.
【Seasoning】
6 to 7 nos red fermented bean curd, 1 tbsp sugar
【Method】
1. Rinse Chinese cabbage and wipe dry; cut the leaves and stems into sections seperately. Remove hard stem of tiger
lily , soak in water. Soak baby fungus and rinse. Soak glass noodles and vegetarian bean curd puffs seperately.
2. Heat up 1 bowl of cooking oil, deep fry bean curd sheets until puffy, remove and soak in water. Drain and cut into
pieces. (pic 1-2)
3. Fry chinese cabbage stem and leaves in hot oil, scald and remove. Rinse under running tape water to remove
oil. Drain. (pic 3-4)
4. Mix red fermented bean curds with sugar, a little water and a dash of oil in advance.
5. Heat wok with some oil, pour in 3 bowls of water, add red fermented bean curd mixture to taste.
6. Toss in all prepared ingredients, stir-fry until well mixed. (pic 5)
7. Season with a pinch of salt to taste if needed. Cook until the ingredients soften and the stock reduced. (pic 6)