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准山杞子素魚片頭
Stir-Fried Vegan Fish Bean Curd with Chinese Yam
材料：
好素素魚片頭（對切）- 150克
准山（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 – 少量
麻油 – 少量
水 – 80毫升
Ingredients:
Soo Good Vegan Fish Bean Curds – 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：
- 將杞子用水浸1分鐘。瀝水，備用。
- 准山用鹽水滾2分鐘。瀝水，備用。
- 將素魚片頭和白芝菇煎至金香，倒起備用
- 下薑片及准山炒勻，倒入調味料及水
- 加入素魚片頭及白芝菇炆煮，加適量生粉水滾起。
- 放入杞子及唐芹，攪勻。上碟。
Steps:
- Soak wolfberries for 1 minute, drain and set aside.
- Blanch Chinese yam with salt for 2 minutes, drain and set aside.
- Sauté fish bean curds and marmoreal mushrooms, plate and set aside.
- Fry and combine ginger slices and Chinese yam with seasoning and water.
- Simmer fish bean curds and marmoreal mushrooms on low heat for 2 minutes. Add cornstarch slurry and bring to boil.
- Add wolfberries and Chinese celery, stir fry to combine. Ready to serve.
