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南乳素花枝丸
Vegan Cuttlefish Balls in Red Fermented Bean Curd

40_南乳素花枝丸-01

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:
  1. 枝竹、雲耳、豆卜、椰菜、用油鹽水煮滾後備用。
  2. 草菇及素花枝丸炒香,盛起備用。
  3. 爆香薑茸香,下南乳再爆香。
  4. 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:
  1. Blanch bean curd sticks, black fungus, tofu puff and cabbage with oil and salt. Drain dry, set aside.
  2. Sauté cuttlefish balls and straw mushroom until fragrant. Set aside.
  3. Sauté minced ginger until fragrant, add red fermented bean curd.
  4. Add cuttlefish balls, straw mushroom, bean curd sticks, tofu puff, black fungus, cabbage into the pan, add seasoning. Simmer for 3-5 minutes. 
CH104A_1_長華素花枝丸(純素)_CH Vegan Squid Meat Ball (Vegan)
好素素花枝丸
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材料
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完成

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