好素純素餐廳
好素聯和
南乳素花枝丸
Vegan Cuttlefish Balls in Red Fermented Bean Curd
材料：
好素素花枝丸 – 250克
枝竹 – 20克
雲耳 – 20克
豆卜（對切）- 20克
草菇（對切）- 20克
椰菜（切粗條） – 30克
薑（切茸）- 10克
調味料：
一口田天然海鹽 – 1茶匙
瑞春醬油阿伯黑豆醬油 – 1茶匙糖 – 2茶匙
生抽 – 2茶匙
南乳 – 2茶匙
水 – 100毫升
麻油 – 適量
Ingredients:
Soo Good Vegan Cuttlefish Balls – 250g
Fresh bean curd sticks – 20g
Black fungus – 20g
Tofu puff (halved) – 20g
Straw mushroom (halved) – 20g
Cabbage (shredded) – 30g
Ginger (minced) – 10g
Seasoning:
UO Natural Sea Salt – 1 tsp
Ruei Chun Grandpa Black Bean Soy Sauce – 1 tsp
Sugar – 2 tsp
Soy sauce – 2 tsp
Red fermented bean curd – 2 tsp
Water – 100ml
Sesame oil
做法：
- 枝竹、雲耳、豆卜、椰菜、用油鹽水煮滾後備用。
- 草菇及素花枝丸炒香，盛起備用。
- 爆香薑茸香，下南乳再爆香。
- 爆香素花枝丸、草菇、枝竹、雲耳、豆卜及椰菜，下調味料，炆煮3-5分鐘即成。
Steps:
- Blanch bean curd sticks, black fungus, tofu puff and cabbage with oil and salt. Drain and set aside.
- Sauté cuttlefish balls and straw mushroom until fragrant. Set aside.
- Sauté minced ginger until fragrant, add red fermented bean curd.
- Add cuttlefish balls, straw mushroom, bean curd sticks, tofu puff, black fungus, cabbage and seasoning. Simmer for 3-5 minutes. Serve.
