好素純素餐廳
好素聯和
素沙茶腰花蒸豆腐泥
Steamed BBQ Sauce Veggie Half Kidney with Tofu
材料：
好素素沙茶腰花（切粒）- 75克
布包豆腐（壓成蓉）- 2件
唐芹（切粒）- 10克
鮮香菇（切條）- 6隻
薑（切茸）- 5克
榨菜木耳（切碎）- 50克
雞蛋 – 2隻
調味：
生抽 – 2茶匙
麻油 – 少許
白胡椒粉- 少許
生粉 – 少許
Ingredients:
Soo Good BBQ Sauce Veggie Half Kidney (diced) – 75g
Tofu (mashed) – 2 pcs
Chinese celery (diced) – 10g
Fresh mushroom (shredded) – 6 pieces
Ginger (minced) – 5g
Sliced Mustard Tuber with Black Fungus (diced) – 50g
Egg – 2
Seasoning:
Soy sauce – 2 tsp
Sesame oil
Ground white pepper
Cornstarch
做法：
- 爆香薑茸、鮮香菇和沙茶腰花，加入榨菜木耳炒香，盛起備用。
- 將1)倒入豆腐蓉，加入白胡椒粉、生粉、雞蛋，攪勻，裝入碟中，壓實後大火蒸10分鐘。
- 洒上唐芹粒，加上麻油和生抽即成。
Steps:
- Sauté minced ginger, fresh mushroom until fragrant, then add half kidney mustard tuber with black fungus, stir to combine.
- Add step 1) mixture, grounded white pepper, cornstarch and eggs in mashed tofu. Mix well, then transfer mixture to a plate. Steam on high heat for 10 minutes.
- Sprinkle diced Chinese celery on top and glaze with sesame oil and soy sauce. Ready to serve.
