Category :
Tonify the Qi, Invigorate the spleen and stomach
  1. Soak the Chinese mushroom in clean water for around 12 hours depending on the thickness, until soft; cut off the stem and rinse;
  2. Rinse and soak snow fungus for around 4 hours, and change water twice, until soft and sticky;
  3. Soak the White Back Black fungus for around an hour; cut the hard bottom parts;
  4. Wash the eggplant, beancurd tofu puff, baby cabbage and vermicelli; cut the eggplant and baby cabbage in thick slices; cut the tofu puff in halve;
  5. Sauté the beancurd and add 750ml of water with all ingredients; simmer for 30 minutes and the dish will be ready to serve.
  • All For Fresh

    Vegetarian Vermicelli

  • Author :
    • Ingredients

    • (Serves 3-4)
    • Black Fungus 10g
    • Chinese Mushroom 30g
    • Snow Fungus 10g
    • Eggplant 1pc
    • Beancurd Tofu Puff 6pcs
    • Baby Cabbage 150g
    • Vermicelli 20g
    • Fermented Beancurd 2pcs
    • Seasoning:
    • Sugar 1 teaspoon