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南瓜素黃金蝦卷燴飯
Stewed Rice with Veggie Shrimp Rolls and Pumpkin

材料：
好素素黃金蝦卷（切粒）- 4條
南瓜（切粒）- 20克
雜豆 – 20克
鮮冬菇（切粒）- 15克
白飯 – 2碗 
 
調味：
一口田天然海鹽 – ¼茶匙
瑞春醬油阿伯黑豆醬油 – ¼茶匙
糖 – ½茶匙
生抽 – ¼茶匙
麻油 – 適量
白胡椒粉 – 適量
水 – 150毫升
生粉 – 適量
Ingredients:
Soo Good Veggie Shrimp Roll (diced) – 4pcs
Pumpkin (diced) – 20g
Mixed beans – 20g
Fresh mushroom (diced) – 15g
Rice – 2 bowls
 
Seasoning:
UO Natural Sea Salt – ¼ tsp
Ruei Chun Grandpa Black Bean Soy Sauce – ¼ tsp
Sugar – ½ tsp
Soy sauce – ¼ tsp
Sesame oil
Grounded white pepper 
Water – 150 ml
Cornstarch
做法：
  1. 南瓜炸至金黃，撈起備用。
  2. 炒香鮮冬菇和素黃金蝦卷，盛起備用。
  3. 鍋中下水及雜豆，滾起後加入所有食材及調味料。
  4. 加入生粉水勾芡，滾起淋上白飯即成。
Steps:
  1. Deep-fry pumpkin until golden brown, drain and set aside.
  2. Sauté fresh mushroom and shrimp roll until fragrant, set aside.
  3. Add water and mixed beans in a pot. Bring to boil, then add all ingredients and seasoning.
  4. Add cornstarch slurry and bring to boil. Glaze over rice and  ready to serve. 
素黃金蝦卷
瑞春醬油阿伯黑豆醬油
瑞春醬油阿伯黑豆醬油
完成