10/07/2026
Warm your stomach and soothe your mood with explosive aromatic flavors in every bite! 🍄🍲 This pot of Hainan Vegetarian Claypot packs plenty of fresh ingredients coated in rich, savory sauce. It delivers natural gentle sweetness, layered tastes, and a perfectly light, non-greasy mouthfeel!✨
📝 Ingredients:
- Main Ingredients: 50g dried bean curd sticks, 25g Longkou vermicelli, 150g water celery, 150g black bean sprouts, 250g yellow tofu, 150g broccoli
- Supplementary Ingredients: 20g dried wood ear mushrooms, 20g dried snow fungus, 30g dried shiitake mushrooms, 20g dried daylily flowers
- Seasonings: 30g Haday Golden Label Light Soy Sauce, 50g peanut oil, 8g monosodium glutamate, 8g Haday Signature Mushroom Dark Soy Sauce, 2g white sugar, 5g salt
👩🍳 Cooking Steps:
1️⃣ Separately soak wood ear mushrooms, bean curd sticks, daylily flowers, Longkou vermicelli, snow fungus and shiitake mushrooms until rehydrated, rinse thoroughly then cut into small pieces. Chop broccoli into florets and slice water celery into strips, blanch both in boiling water then set aside.
2️⃣ Heat peanut oil in a wok, add all seasonings, then toss in all prepped ingredients. Stir-fry evenly so the produce soaks up the sauce fully.
3️⃣ Arrange the stir-fried ingredients neatly inside a claypot, pour in a small amount of water, then simmer on low heat until the dish develops deep, rounded flavor.
👉 Get your Haday sauces now!
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暖胃、治愈，每一口都香气大爆发！🍄🍲 这锅海南斋菜煲，装着满满的新鲜食材，紧紧包裹着浓郁鲜美的酱汁，味道自然清甜、层次丰富，完全清爽不油腻！✨
📝 食材：
- 主料： 干腐竹50g，龙口粉丝25g，水芹150g，黑豆芽150g，黄豆腐250g，西兰花150g
- 辅料： 干云耳20g，干白木耳20g，干冬菇30g，干黄花20g
- 调料： 海天金标生抽30g，花生油50g，味精8g，海天招牌草菇老抽8g，白糖2g，盐5g
👩🍳 步骤：
1️⃣ 云耳，腐竹，黄花菜，龙口粉丝，干白木耳，冬菇分别泡发、洗净并切成小块；西兰花切小块，水芹切段，放进热水里烫一下捞出备用。
2️⃣ 锅里倒花生油烧热，放入所有调味料，接着把准备好的所有食材倒进锅里，一起翻炒均匀，让食材充分吸收酱汁。
3️⃣ 把炒好的食材整齐地摆入沙煲里，加少许水，用小火慢慢炖煮，直到煲出味。
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🛒 Shopee: https://shopee.com.my/haday.my?categoryId=100629&entryPoint=ShopByPDP&itemId=52255626510
🛒 Lazada: https://www.lazada.com.my/shop/haday-malaysia-sdn-bhd/?spm=a2o4k.pdp_revamp.seller.1.1e413d81ZDKVah&itemId=4848926197&channelSource=pdp
