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秘制炒素香芋金磚
Stir-Fry Taro Chunks

材料:
好素素香芋金磚 – 1包
甘筍(切粒)- 30克
鮮冬菇(切件)- 30克
西芹(切段)- 30克
薑(切茸)- 10克
 
調味:
一口田天然海鹽 – ¼茶匙
瑞春醬油阿伯黑豆油膏 – ¼茶匙
南乳 – 半件
腐乳 – 半件
糖 – 1茶匙
生抽 – ¼茶匙
麻油 – 適量
生粉 – 適量
Ingredients:
Soo Good Taro Chunks – 1 pack
Carrot (diced) – 30g
Fresh mushroom (cut to pcs) – 30g
Celery (sectioned) – 30g
Ginger (minced) – 10g
 
Seasoning:
UO Natural Sea Salt – ¼ tsp
Ruei Chun Grandpa Black Bean Soy Sauce – ¼ tsp
Red fermented bean curd – ½ pc
Fermented bean curd – ½ pc
Sugar – 1 tsp
Soy sauce – ¼ tsp
Sesame oil
Cornstarch 
做法:
  1. 將甘筍及西芹汆水,盛起備用。
  2. 炒香鮮冬菇和素香芋金磚,盛起備用。
  3. 炒香薑茸,下南乳、腐乳及50毫升水。
  4. 落鮮冬菇和素香芋金磚炆1分鐘後。
  5. 落調味料、甘筍、西芹齊炒,加生粉水滾起上碟。
Steps:
  1. Blanch carrot and celery, drain and set aside.
  2. Sauté fresh mushroom and taro chunks until fragrant, set aside.
  3. Sauté minced ginger, red fermented bean curd and fermented bean curd.
  4. Add mushroom and taro chunk, simmer for a minute.
  5. Add seasoning, carrots and Chinese celery, stir to combine. Then add cornstarch slurry and cook until thickened. Serve.
CH205A_1_長華素黃金蝦卷(蛋素)_CH Veg. Shrimp Rolls (Ovo)
素香芋金磚
FF021_1_-瑞春醬油阿伯黑豆油膏_-Ruei-Chun-Grandpa-Black-Bean-Soy-Paste
瑞春醬油阿伯黑豆油膏
秘制炒素香芋燒
完成