with Chef Lê Kiên from Vejo Restaurant in Hà Nội
Chef Lê Kiên
Vegetarian crackers with chopped mushrooms
Serves: 2
Galanga: 15 gr
Shallots: 20 gr
Cooking oil: 20 gr
Red cajeput oil: 5 gr
Salt: 3 gr
Ground pepper: 2 gr
Sugar: 6 gr
Water: 80 gr
Chicken leg mushrooms: 100 gr
Mơ tofu: 2 pieces
Knotweed herbs: 15 gr
Green onions: 15 gr
Coriander: 10 gr
Vegetarian crackers: 1 packet
Vegetarian crackers with chopped mushrooms
Method:
- Finely chop the galanga, shallots and chives.
- Chop the mushrooms into 0.5 cm cubes and slice the tofu into 0.5 cm cubes, then deep fry until golden.
- Finely chop the green onion, knotweed and coriander, then place in a bowl.
- Put cooking oil in a frypan, add galanga and shallots, then add mushrooms, salt and pepper, and sugar to taste.
- Add water and simmer on a low heat, add fried tofu and stir until all of the water evaporates.
- Sprinkle the chopped green onion and knotweed on top, quickly stir, then put on a serving plate.
OVietnam