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咖喱炒素花枝片
Curry Vegan Cuttlefish Slices

42_TF408S_素花枝片_咖喱炒素花枝片
材料:
好素素花枝片 – 150克
青紅椒(切件) – 各20克
薑(切茸)- 少許
靈芝菇 – 40克
白菌(切片)- 40克
雲耳 – 40克
 
調味:
一口田天然海鹽 – 適量
菇王咖喱炒醬 – 1湯匙
糖 – 適量
Ingredients:
Soo Good Vegan Cuttlefish Slices – 150g
Green & Red pepper (chopped) – 20g each
Ginger (minced) 
Shimeji mushroom – 40g
Button mushroom (sliced) – 40g
Black fungus – 40g
 
Seasoning:
UO Natural Sea Salt
Gu Wang Vegan Curry Paste – 1 Tbsp
Sugar
做法:
  1. 雲耳泡水浸透備用。
  2. 爆香薑茸,炒香靈芝菇及白菌,加入青紅椒炒勻。
  3. 加入菇王咖喱炒醬、調味料及素花枝片炒勻。
  4. 加入雲耳拌勻熟透即成。
Steps:
  1. Soak black fungus in water until softened.
  2. Sauté minced ginger, shimeji mushroom and button mushroom until fragrant, then add green and red pepper, stir to combine.
  3. Add vegan curry paste, seasoning and cuttlefish slices, stir to combine.
  4. Add black fungus and stir until cooked. 
TF408S_1_廷豐素花枝片 (純素)_TF Vegan Cuttlefish Slice (Vegan)
素花枝片
CF019_1_菇王蔬食咖哩炒醬_Gu-Wang-Vegan-Curry-Paste
菇王蔬食咖哩炒醬
咖喱炒素花枝片-菜式材料相
材料
IMG_20201230_115230
完成