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淮山杞子素魚片頭
Stir-Fried Vegan Fish Bean Curd with Chinese Yam

66_准山杞子素魚片頭
材料:
好素素魚片頭(對切)- 150克
淮山(切件)- 1條
杞子- 10克
白芝菇 – 30克
薑片 – 2-3片
唐芹(切段)- 10克
 
調味料:
一口田天然海鹽 – 1 茶匙
糖 – 1 ½茶匙
白胡椒粉 – 適量
麻油 – 適量
水 – 80毫升
Ingredients:
Soo Good Vegan Fish Bean Curds (halved) – 150g
Chinese yam (cut to pcs) – 1 pc
Wolfberries – 10g
Marmoreal mushrooms – 30g
Sliced ginger – 2-3 pieces
Chinese celery (sectioned) – 10g
 
Seasoning:
UO Natural Sea Salt – 1 tsp
Sugar – 1 ½ tsp
Grounded white pepper
Sesame oil 
Water – 80ml
使法:
  1. 將杞子用水浸1分鐘。瀝水,備用。
  2. 淮山用鹽水滾2分鐘。瀝水,備用。
  3. 素魚片頭和白芝菇煎至金香,倒起備用。
  4. 下薑片及淮山炒勻,倒入調味料及水。
  5. 加入素魚片頭及白芝菇炆煮,加生粉水煮滾。
  6. 放入杞子及唐芹後攪勻即成。
Steps:
  1. Soak wolfberries for 1 minute, drain and set aside.
  2. Blanch Chinese yam with salt for 2 minutes, drain and set aside.
  3. Sauté fish bean curds and marmoreal mushrooms, set aside.
  4. Fry and combine ginger slices and Chinese yam with seasoning and water.
  5. Simmer fish bean curds and marmoreal mushrooms on low heat for 2 minutes. Add cornstarch slurry and bring to boil.
  6. Add wolfberries and Chinese celery, stir to combine. Ready to serve.
TF115_1_廷豐素魚片頭 (純素)_TF Vegan Fish Slices (Vegan)
好素素魚片頭
准山杞子素魚片頭-茶式材料相
材料
准山杞子素魚片頭-菜式相
完成