Nathan’s dish ~~~🥣
| Dried Kelt 干海带 | 1 piece |
| Sweet potato (or potato) 地瓜或土豆 | 1 |
| Lotus roots 莲藕 | 1 |
| Dried Black fungus 黑木耳 | 30g |
| Thin sheets of bean curd 豆腐皮 | 100g |
| Needle mushrooms 金针菇 | 300g |
| Beancurt puff 豆腐泡 | 6 |
| crowndaisy chrysanthemum （vegetable you like) 茼蒿 | 100g |
| Garlic 大蒜 | 3 |
| Ginger 姜 | 4 pieces |
| Spring onion 葱 | 1 piece |
| Spicy pot base 海底捞麻辣香锅底料 | 1.5 bags |
| Lao Gan Ma Spicy Paste 老干妈油辣椒 | Depends |
| Caraway 香菜 | Appropriate |
Soak the kelp in clean water for 20 minutes.
Soak the dried black funguses in water for 20 minutes.
Fry the sweet potatoes for 2 minutes each side~
Fry lotus’s roots for 2 minutes each side~
Get them out, and put them on the plate until them become cold.
The stem of vegetable need to be boiled first.
Cut the thin sheets of beancurd into small pieces, and wash the beancurd puffs.
Prepare spring onions, garlic and ginger.
Cut a large piece of kelp into small pieces. Boil small-piece kelps and black fungus for 2 minutes, and drain them before cook!
Cut the roots of needle mushrooms off and wash the rest of them with clean water.
😅I forgot to take picture when I was cooking .. 👉🏻Put a little of oil and add spring onion, ginger, garlic together 👉🏻add 1.5 bags of spicy pot paste and heat them for a while 👉🏻 add kelps into pot, fry them for a while.
👉🏻 Add thin sheets of beancurd and beancurd puffs, fry for 1 minuet 👉🏻 Add needle mushrooms and black fungus, fry for a while, cover the lid and let them simmer for 2 minutes.
👉🏻 Add pre-fried sweet potatoes and lotus roots into pot and mix them together, cover the lid for 2 minutes 👉🏻 Add green vegetables (whatever you like) on the top, and add water (20ml) and cover the lid for about 3 minutes.
👉🏻 Uncover the lid and keep frying (mixing all ingredients) for 2 minutes 👉🏻 ( If not spicy or salty, add some Lao Gan Ma spicy paste to adjust the flavor) 👉🏻 Ladle them out into plate~~~🥣
Decorated with some caraways and sprinkle with white sesame seeds. 🙌🏻