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咖喱素牛蒡扒
Veggie Burdock Patty Curry

16_素牛蒡扒-咖喱素牛蒡扒_rev
材料:
好素素牛蒡扒(切件)- 300克
青椒(切件)- 25克
紅椒(切件)- 25克
薯仔(切件)- 60克
甘筍(切件)- 30克
香茅(切碎)- 20克
薑(切茸)- 10克
 
調味:
一口田天然海鹽 – 適量
一口田純素咖喱粉 – 3茶匙
糖 – 適量
黃薑粉 – 2茶匙
奶 – 50毫升
椰漿 – 100毫升
水 – 100毫升
Ingredients:
Soo Good Veggie Burdock Patty (chopped) – 300g
Green pepper (chopped) – 25g
Red pepper (chopped) – 25g
Potato (chopped) – 60g
Carrot (chopped) – 30g
Lemon grass (diced) – 20g
Minced ginger 10g
 
Seasoning:
UO Natural Sea Salt 
UO Vegan Curry Powder – 3 tsp
Sugar – 3g
Turmeric powder – 2 tsp
Evaporated milk – 50ml
Coconut cream – 100ml
Water – 100ml
做法:
  1. 薯仔炸至金黃色後備用。
  2. 甘筍用水煮10分鐘後備用。
  3. 煎香牛蒡扒,加入青椒紅椒炒勻,盛起備用。
  4. 加入薑茸和香茅,慢火炒至甘香,再下咖哩粉炒勻。
  5. 落薯仔和水,放調味料,炆煮約10分鐘。
  6. 素牛蒡扒、甘筍、青椒、紅椒倒入咖哩汁中。
  7. 最後加入椰漿和淡奶煮至滾起即成。
Steps:
  1. Deep-fry potatoes until golden brown.
  2. Blanch carrot for 10 minutes, set aside.
  3. Sear burdock patties, add green and red pepper, stir to combine, set aside.
  4. Sauté minced ginger, lemon grass with low heat until fragrant, add curry powder.
  5. Add potatoes and water in the pan, simmer for 10 minutes.
  6. Add burdock patties, carrot, bell peppers into the curry.
  7. Add coconut milk and evaporated milk, bring it to boil. 
TF201N_1_廷豐素牛蒡扒 (蛋素)_TF Veg. Burdock Patty (Ovo)
好素素牛蒡扒
IMG_20201113_113003
材料
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完成