Buddhas Delight smothered over Crispy Noodles

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=iTMYiYaMWi4

Buddha's Delight, a.k.a. Luo Han Zhai! This is a classic dish with a ton of different variants - in this video, we wanted to teach you a bit about the history, the context of the dish within the overarching category of Chinese vegetarian food, as well as teach you a Cantonese restaurant version which's smothered over fried noodles. • 0:00 - Introduction • 0:29 - The three Chinese vegetarian traditions • 1:35 - History of Buddha's delight • 3:16 - Ingredient Prep • 6:45 - Frying the Buddha's Delight • 8:41 - Frying the Crispy Noodles • 9:45 - Can you make this dish easier? • SOURCING • Wood ear is available on both Amazon and Weee: • https://www.amazon.com/Mushroom-House... • https://www.sayweee.com/en/product/Bl... • Ditto with Snow Fungus: • https://www.amazon.com/Dried-White-Fu... • https://www.sayweee.com/en/product/Dr... • INGREDIENTS • For the quick stock: • Dried Shiitakes (冬菇), 15g • Dried Kelp (海带), ~8g • Water, 1L; plus the shiitake soaking liquid • Buddha's Delight Components: • Snow fungus (雪耳), 5g • Wood ear (木耳), 5g • Dried shiitake mushroom (冬菇), 20g • Button mushrooms (白蘑菇), 60g • Carrot, 60g • Baby corn (玉米笋), 60g • Baby bok choy (上海青), 60g • To fry: • Ginger, ~1 inch, minced • Liaojiu, a.k.a. Shaoxing wine (料酒/绍酒), 1 tbsp • Quick stock from above, ~2 cups • Oyster sauce (蚝油) or vegetarian oyster sauce, 2 tbsp • Sugar, 1/2 tsp • Seasoning: salt, 1/4 tsp; MSG (味精), 1/8 tsp; white pepper powder (白胡椒粉), 1/8 tsp • Slurry of 1 tbsp cornstarch (生粉) - or preferably potato or tapioca starch - mixed with 2 tbsp of the shiitake soaking liquid • Toasted sesame oil (麻油), 1 tsp • For the noodles: • Dried noodles, 60g • Oil for frying, ~1.5 cups (for a round bottomed wok, you will likely need a good bit more if using a pot) • PROCESS: • For the quick 'stock': • Soak the shiitake mushrooms and the kelp in cool water, in the fridge overnight (for reference, the kelp actually only needs 30 minutes, but longer is no problem). • Thoroughly rinse the kelp, and give the mushrooms a quick rinse as well. Add the mushrooms, kelp, the mushroom soaking liquid, and the water to a pot. Get up to a boil then down to a simmer, quickly skim, and cook at a heavy simmer - covered - for 30 minutes. • Strain, reserve. • For the Buddha's Delight: • Soak the snow fungus, wood ear, and shiitake in the fridge overnight. • Squeeze and rinse the shiitake, reserving the soaking liquid, and cut into 1/2 cm sheets. Slice off the hard 'root' of the snow fungus, and cut into ~8 pieces. Slice off the hard 'root' of the wood ear, and cut each ear into 2-3 pieces. Slice the button mushrooms into 1/2 cm sheets. Slice the carrot into 3mm sheets. Slice the corn into ~1cm sections along a biased wedge. Chop the bok choy into ~1.5 inch sections. • Blanch the ingredients: 30 seconds for bok choy, 1 minute for the carrot and corn, 1 minute for button mushrooms, 2 minutes for snow fungus and wood ear. • Add about 2 tbsp of peanut oil to a pot, and fry the ginger over a medium low flame. Once fragrant, ~30 seconds, add in the shiitake mushrooms and the button mushrooms. Up the flame to high. Stir fry for ~1 minute, the swirl in the wine. Add in the snow fungus and the wood ear, and ~30 second fry. Add in the stock, the oyster sauce, and the sugar. Get up to a boil and down to a simmer, and let that simmer - covered - for 15 minutes. • Add in the carrot and the corn. Simmer for ~5 minutes, covered. • Add in the bok choy and the seasoning and mix. Over a medium low flame, add in the slurry bit by bit, until it's reached a thickness that's just before a spoon coating consistency. Drizzle in the sesame oil, out. • TO FRY THE NOODLES: • Boil your noodles until they're done. To cool them down, transfer to a strainer and pull/jostle the noodles until they're no longer hot to the touch. Arrange the noodles in a 'cake' on a plate. • Heat up your oil until it hit ~180C. Slide in the noodles, and fry each side for ~2 minutes, or until good and golden brown. • ____ • And check out our Patreon if you'd like to support the project! • / chinesecookingdemystified • Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ • Found via My Analog Journal (great channel): • Live Stream: Favourite B-Side Tracks

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