粟子炆素燉牛肉
Braised Veggie Beef Chunk with Chestnuts




材料:
好素素燉牛肉 – 1包
栗子 – 50克
甘荀(切件)- 50克
鮮冬菇(切粒)- 30克
唐芹(切段)- 10克
薑(切茸)- 5克
調味:
一口田天然海鹽 – ½茶匙
瑞春醬油阿伯黑豆油膏 – 1茶匙
瑞春醬油阿伯黑豆醬油 – 1茶匙糖 – 2茶匙
麻油 – 適量
生粉 – 適量
水 – 80毫升
Ingredients:
Soo Good Veggie Beef Chunk – 1 pack
Chestnut – 50g
Carrot (cut into pcs) – 50g
Fresh mushroom (diced) – 30g
Chinese celery (sectioned) – 10g
Ginger (minced) – 5g
Seasoning:
UO Natural Sea Salt – ½ tsp
Ruei Chun Grandpa Black Bean Soy Paste – 1 tsp
Ruei Chun Grandpa Black Bean Soy Sauce – 1 tsp
Sugar – 2 tsp
Sesame oil
Cornstarch
Water – 80 ml
做法:
- 先將栗子加一片薑,煮20分鐘,盛起備用。
- 甘筍煮10分鐘後備用。
- 炒香薑茸、鮮冬菇和素燉牛肉。
- 加入甘筍、栗子及水,慢火炆10分鐘。
- 加入生粉水勾芡,上碟放上唐芹即可。
Steps:
- Simmer chestnuts with a slice of ginger for 20 minutes, set aside.
- Simmer carrot for 10 minutes, drain and set aside.
- Sauté minced ginger, fresh mushroom and beef chunks.
- Add carrot, chestnuts and water, simmer on low heat for 10 minutes.
- Add cornstarch slurry, cook until thickened and top with Chinese celery. Serve.


