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三杯素猴頭菇丸雞脾菇炒西芹
Taiwanese “Three Cup” Style Monkey Head Mushroom Balls

69_三杯素猴頭菇丸_rev
材料:
好素素猴頭菇丸(對切)- 150克
大杏鮑菇(切件)- 20克
西芹(切件)- 20克
薑(切片)- 5克
紅椒(切件)- 20克
九層塔葉 – 10片(可增減)
 
調味:
瑞春醬油阿伯黑豆油膏 – 4茶匙
瑞春醬油阿伯黑豆醬油 – 4茶匙
生抽 – 4茶匙
糖 – 3茶匙
水 – 300毫升
麻油 – 適量
Ingredients:
Soo Good Monkey Head Mushroom Balls (halved) – 150g
King oyster mushroom (chopped) – 20g
Celery (chopped) – 20g
Ginger (sliced) – 5g
Red pepper (chopped) – 20g
Basil – 10 sprigs (or to taste)
 
Seasoning:
Ruei Chun Black Bean Soy Paste – 4 tsp
Ruei Chun Black Bean Soy Sauce – 4 tsp
Soy sauce – 4 tsp
Sugar – 3 tsp
Water – 300ml
Sesame oil
做法:
  1. 炒香薑片,炒香杏鮑菇。
  2. 放入西芹及素猴頭菇丸、調味料,炒勻。
  3. 加入九層塔及紅椒,略炒後用生粉水勾芡,放上九層塔即成。
Steps:
  1. Sauté ginger slices and king oyster mushroom until fragrant.
  2. Add celery, monkey head mushroom balls and seasoning, stir to combine.
  3. Add basil, red pepper, stir fry. Add cornstarch slurry to thicken. Plate and garnish with extra basil.
TF116_1_廷豐猴頭菇丸 (蛋素)_ TF Vegan Monkey Head Mushroom Balls( Ovo)
好素素猴頭菇丸
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材料
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完成