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海帶豆腐湯配素水餃
Dumplings with Kelp Node Tofu Soup

11_TF705_素雜菜熟水餃_昆布豆腐湯配素水餃
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 – 250g
TY Kelp Node (shredded) – 20g
Ginger (sliced) – 8g
Tofu (dice) – 80g
Shimeji mushroom – 30g
 
Soup seasoning:
UO Natural Sea Salt 
Mushroom powder – 2 tsp
Sugar 
Water – 300ml
Grounded pepper
做法:
  1. 海帶結用水浸軟。
  2. 豆腐及靈芝菇用鹽水汆水,盛起備用。
  3. 將水、薑片、豆腐粒、海帶結、靈芝菇一同煮滾。
  4. 收慢火煮15-20分鐘左右,放入調味料滾起即成豆腐湯。
  5. 水餃至金黃色,與豆腐湯一同食用。
Steps:
  1. Soak kelp node in water until soften. 
  2. Blanch tofu and shimeji mushroom with salt, drain and set aside. 
  3. Add water, ginger slices, tofu, kelp node and shimeji mushroom in a pot, bring to boil.
  4. Simmer on low heat for 15-20 minutes, add seasoning.
  5. Sear dumplings until golden brown. Serve with tofu soup. 
qrf
素雜菜熟水餃
海帶結-01
通用海帶結
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材料
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