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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:
  1. 先將栗子加一片薑,煮20分鐘,盛起備用。
  2. 甘筍煮10分鐘後備用。
  3. 炒香薑茸、鮮冬菇和素燉牛肉
  4. 加入甘筍、栗子及水,慢火炆10分鐘。
  5. 加入生粉水勾芡,上碟放上唐芹即可。
Steps:
  1. Simmer chestnuts with a slice of ginger for 20 minutes, set aside.
  2. Simmer carrot for 10 minutes, drain and set aside.
  3. Sauté minced ginger, fresh mushroom and beef chunks.
  4. Add carrot, chestnuts and water, simmer on low heat for 10 minutes.
  5. Add cornstarch slurry, cook until thickened and top with Chinese celery. Serve.
素燉牛肉-01
素燉牛肉
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材料
Y_129_粟子炆素燉牛肉- 菜式相
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