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秘制甜醬素香芋金磚
Braised Taro Chunks in Sweet Sauce

材料：
好素素香芋金磚 – 1包
薑（切茸）- 5克
西芹（切粒）- 5克
紅椒（切粒）- 2克
椰菜（切絲）- 2克
 
調味：
瑞春醬油阿伯黑豆油膏 – 3茶匙
瑞春醬油阿伯黑豆醬油 – 3茶匙甜麵豉 – 1湯匙
糖 – 1湯匙
木薯粉 – 3茶匙
水 – 300毫升
Ingredients:
Soo Good Taro Chunk – 1 pack
Ginger (minced) – 5g
Celery (diced) – 5g
Red pepper (diced) – 2g
Cabbage (shredded) – 2g
 
Seasoning:
Ruei Chun Grandpa Black Bean Soy Paste– 3 tsp
Ruei Chun Grandpa Black Bean Soy Sauce – 3 tsp
Sweet soy bean paste – 1 Tbsp
Sugar – 1 Tbsp
Tapioca starch – 3 tsp
Water – 300 ml
做法：
  1. 炒香薑茸及西芹。
  2. 加入甜麵豉炒香，然後下水、黑豆油膏、黑豆醬油及糖，滾起後過濾隔渣成甜醬汁。
  3. 木薯粉開水，加入甜酱汁滾起煮成芡汁。
  4. 素香芋金磚蒸10分鐘左右後上碟排好，淋上醬汁，撒上椰菜絲及紅椒粒即成。
Steps:
  1. Sauté minced ginger and celery until fragrant.
  2. Add sweet soy bean paste and sauté until fragrant. Add water, soy paste, soy sauce and sugar. Bring to boil and sieve.
  3. Mix tapioca starch with water, add into sweet sauce, bring to boil.
  4. Steam taro chunks for 10 minutes, transfer to a serving plate. Pour sweet sauce over taro chunks  and topped with shredded cabbage and diced red pepper.
素香芋金磚
瑞春醬油阿伯黑豆油膏
瑞春醬油阿伯黑豆醬油
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