好素純素餐廳
好素聯和
紅燒素海參
Braised Vegan Sea Cucumber
材料：
好素素海參 – 6條
冬菇 – 6隻
甘筍（切片）- 20克
菜心 – 10克
調味：
瑞春醬油阿伯黑豆油膏 – 6茶匙
瑞春醬油阿伯黑豆醬油 – 1茶匙
一口田天然海鹽 – 1 ½茶匙
糖 – 2茶匙
水 – 100毫升
Ingredients:
Soo Good Vegan Sea Cucumber – 6 pcs
Dried mushrooms – 6 pcs
Carrot (sliced)– 20g
Choy sum – 10g
Seasoning:
Ruei Chun Grandpa Black Bean Soy Paste – 6 tsp
Ruei Chun Grandpa Black Bean Soy Sauce – 1 tsp
UO Natural Sea Salt – 1 ½ tsp
Sugar – 2 tsp
Water – 100ml
做法：
- 冬菇泡軟，將蒂除去。備用。
- 將鹽加入沸水中，加入素海參煮1分鐘，瀝水備用。
- 加少許油入沸水中，將菜心灼熟。上碟備用。
- 炒香冬菇及甘筍，加水、黑豆油膏、黑豆醬油、海鹽及糖攪勻。加入素海參，中火燘煮2分鐘。
- 生粉勾芡，將素海參、冬菇及甘筍放菜心上。上碟。
Steps:
- Soak dried mushrooms until softened, remove stems and set aside.
- Blanch sea cucumber with 1 tsp of salt for a minute. Drain and set aside.
- Blanch choy sum with oil. Drain and set aside.
- Sauté carrots and mushrooms. Then add water, black bean soy paste, black bean soy sauce, sea salt and sugar; Stir to combine. Add sea cucumber, simmer for 2 minutes.
- Add cornstarch slurry, stir to thicken. Place sea cucumbers, carrots and mushrooms over choy sum. Serve.
