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沙茶素蒲燒鰻
Shacha Veggie Kabayaki Eel

74_H207A_素蒲燒鰻_沙爹素蒲燒鰻
材料:
好素素蒲燒鰻(切件)- 200克
枝竹(切段)- 20克
大杏鮑菇(切件)- 30克
青紅椒(切件)- 各15克
雲耳 – 10克
唐芹(切段)- 10克
 
調味:
菇王素香菇沙茶醬 – 4茶匙
瑞春阿伯黑豆油膏 – 4茶匙
一口田天然海鹽 – ½茶匙
糖 – 3茶匙
生抽 – 3茶匙
水 – 適量
Ingredients: 
Soo Good Veggie Kabayaki Eel (cut to pcs) – 200g
Fried tofu stick (sectioned) – 20g
King oyster mushroom (cut to pcs) – 30g
Green and red peppers (cut to pcs) – 15g each 
Black fungus – 10g
Chinese celery (sectioned) – 10g
 
Seasoning:
Gu Wang Vegetarian Shacha Sauce – 4 tsp
Ruei Chun Grandpa Black Bean Soy Paste – 4 tsp
UO Natural Sea Salt – ½ tsp
Sugar – 3 tsp
Soy sauce – 3 tsp
Water 
做法:
  1. 枝竹浸軟後用熱水稍燙。
  2. 煎香素蒲燒鰻,盛起備用
  3. 杏鮑菇炒香,加沙茶醬和青紅椒炒勻,加水。
  4. 加入素蒲燒鰻及杏鮑菇,再加入黑豆油膏、鹽、糖及生抽炒勻。
  5. 加生粉水勾芡;上碟。
Steps:
  1. Soak tofu sticks in hot water until soft. 
  2. Sear kabayaki eel until fragrant, set aside.
  3. Sauté king oyster mushroom. Set aside.
  4. Sauté black fungus, add shacha sauce, green and red pepper, water; stir fry to combine.
  5. Add kabayaki eel, king oyster mushroom, seasoning, stir to combine.
  6. Add cornstarch slurry to thicken. Serve.
CH207A_1_長華素蒲燒鰻 (蛋奶素)_CH Veg. Kabayaki (Ovo-Lacto)
好素素蒲燒鰻
CF021_1_菇王素香菇沙茶醬_Gu Wang Vegetarian Shacha Sauce
菇王素香菇沙茶醬
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材料
CH207A_素蒲燒鰻_菜式照01
完成