松子素荷葉包
Lotus Buns with Vegan Bacon Ham

材料：

好素素荷葉包 – 1包

素培根火腿（切粒）- 250克

甘筍（切粒）- 20克

西芹（切粒）- 20克

馬蹄（切粒）- 20克

杏鮑菇（切粒）- 20克

松子 – 10g

 

調味料：

一口田天然海鹽 – 1茶匙

瑞春醬油阿伯黑豆油膏 – 1湯匙

糖 – 2茶匙

五香粉 – 適量

生粉 – 適量

Ingredients: 

Soo Good Bun a la Lotus Leaves – 1pack

Vegan Bacon Ham (diced) – 250g

Carrot (diced) – 20g

Celery (diced) – 20g

Water chestnut (diced) – 20g

King oyster mushroom (diced) – 20g

Pine nut – 10g

 

Seasoning:

UO Natural Sea Salt – 1 tsp

Ruei Chun Grandpa Black Bean Soy Paste  – 1 tbsp

Sugar – 2 tsp

Five spice powder 

Cornstarch

做法：

1. 素荷葉包用大火蒸5分鐘。
2. 甘筍、西芹、馬蹄用油鹽水稍灼。
3. 炒香素培根火腿和杏鮑菇，加入甘荀、西芹、馬蹄及調味料炒勻。
4. 加入適量生粉水炒至乾身，最後加入松子炒勻。
5. 將材料放在入素荷葉包即成。

Steps:

1. Steam Lotus Buns for 5 minutes on high heat.
2. Blanch the carrot, celery and water chestnut with oil and salt. Drain and set aside.
3. Sauté Vegan Bacon Ham and king oyster mushroom. Then add carrot, celery, water chestnut and seasoning. Stir to combine.
4. Add cornstarch slurry and cook until thickened. Add with pine nut, mix well.
5. Add filling to Lotus Bun and enjoy.