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百合蓮藕炒沙茶腰花
Sautéed Veggie Half Kidney with Lily Bulbs

102_百合蓮藕炒沙茶腰花_rev
材料:
好素素沙茶腰花(對切)- 150克
鮮百合 – 100克
紅椒(切件)- 15克
雲耳 – 30克
唐芹(切段)- 20克
蓮藕(切件)- 70克
薑(切茸)- 8克
 
調味:
一口田天然海鹽 – 1/3茶匙
糖 – ½茶匙
生抽 – 1/3茶匙
麻油 – 適量
生粉 – 適量
Ingredients:
Soo Good BBQ Sauce Veggie Half Kidney (halved)– 150g
Lily bulbs – 100g
Red pepper (cut into pcs) – 15g
Black fungus – 30g
Chinese celery (sectioned) – 20g
Lotus root (cut into pcs) – 70g
Ginger (minced) – 8g
 
Seasoning:
UO Natural Sea Salt – 1/3 tsp
Sugar – ½ tsp
Soy sauce – 1/3 tsp
Sesame oil
Cornstarch
做法:
  1. 觧百合切去尾部,用水清洗乾凈後,用熱水浸泡,撈起備用。
  2. 炒香薑茸、紅椒,下沙茶腰花同炒。
  3. 下調味料及生粉水炒勻,落唐芹後上碟即可。
Steps:
  1. Cut the end of the lily bulbs and rinse. Soak lily bulbs in hot water, drain and set aside. 
  2. Sauté minced ginger, red pepper and BBQ half kidney until fragrant.
  3. Add seasoning and cornstarch slurry, stir until cooked. Add Chinese celery and ready to serve.
TF202N_1_廷豐素沙茶腰花 (蛋素)_ TF Veg. BBQ Sauce Half Kidney (Ovo)
素沙茶腰花
百合蓮藕炒沙茶腱_菜式材料相
材料
IMG_20201211_125343
完成