食譜, 冷凍素食, 素肉類, 糧油雜貨, 家常風味, 其他, 所有產品, 產品情報 昆布豆腐湯配素水餃 海帶豆腐湯配素水餃Dumplings with Kelp Node Tofu Soup 材料:素水餃 – 250g通用海帶結(切絲)- 20克薑(切片)- 8克豆腐(切粒)- 80克靈芝菇 – 30克 湯調味料:一口田天然海鹽 – 適量香菇粉 – 2茶匙糖 – 適量水 – 300毫升胡椒粉 – 適量 Ingredients:Veggie Dumpling – 250gTY Kelp Node (shredded) – 20gGinger (sliced) – 8gTofu (dice) – 80gShimeji mushroom – 30g Soup seasoning:UO Natural Sea Salt Mushroom powder – 2 tspSugar Water – 300mlGrounded pepper 做法: 海帶結用水浸軟。 豆腐及靈芝菇用鹽水汆水,盛起備用。 將水、薑片、豆腐粒、海帶結、靈芝菇一同煮滾。 收慢火煮15-20分鐘左右,放入調味料滾起即成豆腐湯。 素水餃煎至金黃色,與豆腐湯一同食用。 Steps:Soak kelp node in water until soften. Blanch tofu and shimeji mushroom with salt, drain and set aside. Add water, ginger slices, tofu, kelp node and shimeji mushroom in a pot, bring to boil.Simmer on low heat for 15-20 minutes, add seasoning.Sear dumplings until golden brown. Serve with tofu soup. 素雜菜熟水餃 通用海帶結 材料 完成