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栗子炆素猴頭菇丸
Braised Monkey Head Mushroom Balls with Chestnuts

70_素猴頭菇丸_栗子炆素猴頭菇丸
材料：
好素素猴頭菇（1開4）- 150克
栗子 – 80克
鮮冬菇（切粒）- 50克
甘筍（切粒）- 30克
唐芹（切段）- 20克
 
調味：
一口田天然海鹽 – 1茶匙
瑞春阿伯黑豆油膏 – ½茶匙
瑞春醬油阿伯黑豆醬油 – ¼茶匙
糖 – 2茶匙
水 – 60毫升
麵醬 – ½茶匙
生抽 – 1/3茶匙
麻油 – 適量
Ingredients:
Soo Good Monkey Head Mushroom Balls (cut in quarters) – 150g
Chestnuts – 80g 
Fresh mushrooms (diced) – 50g
Carrot (diced) – 30g
Chinese celery (sectioned) – 20g
 
Seasoning:
UO Natural Sea Salt – 1 tsp
Ruei Chun Grandpa Black Bean Soy Paste  – ½ tsp
Ruei Chun Grandpa Black Bean Soy Sauce – ¼ tsp
Sugar – 2 tsp
Water – 60ml
Soy bean paste – ½ tsp
Soy sauce – 1/3 tsp
Sesame oil
做法：
  1. 栗子蒸20分鐘，甘筍用鹽水煮熟，盛起備用。
  2. 將鮮冬菇、素猴頭菇丸炒至金香，倒起備用。
  3. 爆香薑茸，加入麵醬炒香。加入栗子、甘筍、鮮冬菇及素猴頭菇丸，炒均勻。
  4. 加入水收慢火炆煮3分鐘。
  5. 加入調味料及生粉水後，大火滾起，放唐芹，炒勻。
Steps:
  1. Steam chestnuts for 20 minutes; blanch carrots with salt, drain and set aside.
  2. Sauté fresh mushrooms and monkey head mushroom balls until fragrant, set aside. 
  3. Sauté minced ginger and soy bean paste until fragrant. Add chestnuts, carrots, fresh mushroom and monkey head mushroom balls; stir to combine.
  4. Add water and simmer on low heat for 3 minutes.
  5. Add seasoning and cornstarch slurry; bring to boil on high heat. Add Chinese celery and stir-fry to combine.
好素素猴頭菇丸
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材料
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完成