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沙茶炒猴頭菇
Sautéed Monkey Head Mushroom in Shacha Sauce

猴頭菇
材料:
素麻油猴頭菇 – 350克
枝竹(切段)- 10克
豆卜(對切)- 25克
雲耳 – 10克
紅椒(切絲)- 10克
薑(切茸)- 5克
 
調味:
瑞春醬油阿伯黑豆醬油 – 1茶匙
菇王素香菇沙茶醬 – 2茶匙
生抽 – 1茶匙
糖 –  2茶匙
生粉 – 適量
Ingredients:
Vegetarian Monkey Head Mushroom in Sesame Sauce – 350g
Tofu stick (sectioned) – 10g
Tofu puff (cut in halves) – 25g
Black fungus – 10g
Red pepper (shredded) – 10g
Ginger (minced) – 5g
 
Seasoning:
Ruei Chun Grandpa Black Bean Soy Sauce – 1 tsp
Gu Wang Vegetarian Shacha Sauce – 2 tsp
Soy sauce – 1 tsp
Sugar – 2 tsp
Cornstarch
做法:
  1. 將枝竹、雲耳及豆卜用鹽水汆水後撈起。
  2. 炒香薑茸及沙茶醬,加入枝竹、豆卜、雲耳。
  3. 加入素麻油猴頭菇及調味料煮5分鐘。
  4. 加入生粉水,煮滾後撒上紅椒絲即可。
Steps:
  1. Blanch tofu sticks, black fungus and tofu puff with salt, drain and set aside.
  2. Sauté minced ginger and shacha sauce, add tofu stick, tofu puff, black fungus.
  3. Add monkey head mushroom and seasoning, simmer for 5 minutes.
  4. Add cornstarch slurry and bring to boil, garnish with shredded red pepper and ready to serve.
qrf
素麻油猴頭菇
瑞春醬油阿伯黑豆醬油
CF021_1_菇王素香菇沙茶醬_Gu Wang Vegetarian Shacha Sauce
菇王香菇沙茶醬
南乳粉絲素鮑魚仔-菜式相
完成