紅燒素帶子
Braised Vegan Scallops




材料:
好素素帶子(對切) – 150克
雲耳 – 30克
鮮冬菇(切條)- 30克
薑(切茸)- 10克
紅椒(切條)- 20克
娃娃菜(切成條狀)- 80克
調味:
一口田天然海鹽 – 適量
瑞春醬油阿伯黑豆醬油 – ¼茶匙
糖 – 適量
麻油 – 適量
胡椒粉 – 適量
水 – 100毫升
生粉 – 適量
生粉 – 適量
Ingredients:
Soo Good Vegan Scallops (halved) – 150g
Black fungus – 30g
Fresh mushroom (shredded) – 30g
Ginger (minced) – 10g
Red pepper (shred) – 20g
Napa cabbage (cut into strips) – 80g
Seasoning:
UO Natural Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce – ¼ tsp
Sugar
Sesame oil
Grounded pepper
Water – 100ml
Cornstarch
做法:
- 將雲耳、娃娃菜用鹽水汆煮至軟身,倒起備用。
- 炒素帶子至金黃色,盛起備用。
- 鮮冬菇炒至有香味,加入薑茸和紅椒繼續炒。
- 於鍋中注入水,放入雲耳和娃娃菜,收慢火炆2分鐘。
- 加入素帶子、調味料及生粉水,開大火滾起即可。
Steps:
- Blanch black fungus and napa cabbage with salt. Drain and set aside.
- Sear scallops until golden brown, set aside.
- Sauté mushroom until fragrant, then add minced ginger and red pepper.
- Add water in the pan, then add black fungus and napa cabbage, simmer on low heat for 2 minutes.
- Add scallops, seasoning and cornstarch slurry. Simmer on high heat until boil.


