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素沙茶腰花蒸豆腐泥
Steamed BBQ Sauce Vegetarian Half Kidney with Tofu

35_素沙茶腰花蒸豆腐泥_rev
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 Vegetarian 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:
  1. 爆香薑茸、鮮香菇和沙茶腰花,加入榨菜木耳炒香盛起。
  2. 將1)倒入豆腐裡,放少許白胡椒粉、生粉、雞蛋,攪勻,裝入碟中,壓實後放入蒸鍋用大火蒸10分鐘。
  3. 洒上唐芹粒,加上麻油和生抽。
Steps:
  1. Sauté minced ginger, fresh mushroom until fragrant, then add half kidney mustard tuber with black fungus, stir to combine.
  2. Add step 1) mixture, grounded white pepper, cornstarch and eggs in the mashed tofu. Mix well, then transfer the mixture to a plate. Steam on high heat for 10 minutes.
  3. Sprinkle diced Chinese celery on top and pour over sesame oil and soy sauce. Ready to serve.
素沙茶腰花
好素素沙茶腰花
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材料
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完成

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