好素純素餐廳
好素聯和
栗子炆素猴頭菇丸
Braised Monkey Head Mushroom Balls with Chestnuts
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：
- 栗子蒸20分鐘，甘筍用鹽水煮熟，盛起備用。
- 將鮮冬菇、素猴頭菇丸炒至金香，倒起備用。
- 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。
- 加入水收慢火炆煮3分鐘。
- 加入調味料及生粉水後，大火滾起，放唐芹，炒勻。
Steps:
- Steam chestnuts for 20 minutes; blanch carrots with salt, drain and set aside.
- Sauté fresh mushrooms and monkey head mushroom balls until fragrant, set aside.
- Sauté minced ginger and soy bean paste until fragrant. Add chestnuts, carrots, fresh mushroom and monkey head mushroom balls; stir to combine.
- Add water and simmer on low heat for 3 minutes.
- Add seasoning and cornstarch slurry; bring to boil on high heat. Add Chinese celery and stir-fry to combine.
