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




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:
- 蘆筍用鹽油水煮沸拖水備用。
- 炒香薑茸及甘筍片,加入素花枝片炒香。
- 加入鮮蘆筍後放調味料炒熟。
- 關火後加入黑松露醬攪拌勻即可。
Steps:
- Blanch asparagus with oil and salt.
- Sautés minced ginger and carrot slices until fragrant. Add Vegan Cuttlefish Slices and stir to combine.
- Add asparagus and seasoning.
- Turn off the heat and add black truffle paste, stir to combine. Serve.


