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黑松露素花枝片炒蘆筍
Stir-Fried Vegan Cuttlefish Slices and Asparagus with Black Truffle Paste

41_黑松露素花枝炒露筍
材料：
好素素花枝片 – 150克
鮮蘆筍（切段）- 150g
甘筍（切片）- 半條
薑茸 – 5克
 
調味：
一口田天然海鹽 – 適量
糖 – 適量
白胡椒粉 – 適量
黑松露醬 – 適量
Ingredients:
Soo Good Vegan Cuttlefish Slices – 150g
Asparagus (sectioned) – 150g
Carrot (sliced) – ½pc
Ginger (minced) – 5g
 
Seasoning:
UO Natural Sea Salt
Sugar 
Grounded white pepper
Black truffle paste
做法：
  1. 蘆筍用鹽油水煮沸拖水備用。
  2. 炒香薑茸及甘筍片，加入素花枝片炒香。
  3. 加入鮮蘆筍後放調味料炒熟。
  4. 關火後加入黑松露醬攪拌勻即可。
Steps:
  1. Blanch asparagus with oil and salt.
  2. Sautés minced ginger and carrot slices until fragrant. Add Vegan Cuttlefish Slices and stir to combine.
  3. Add asparagus and seasoning.
  4. Turn off the heat and add black truffle paste, stir to combine. Serve.
好素素花枝片
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材料
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完成