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素海參扒西蘭花
Braised Vegan Sea Cucumber with Broccoli

59_素海參扒西蘭花
材料:
好素素海參(切4件)- 150克
西蘭花(切件)- 80克
 
調味:
一口田天然海鹽 – 1/3茶匙
瑞春醬油阿伯黑豆油膏 – ½茶匙
瑞春醬油阿伯黑豆醬油 – ½茶匙
糖 – ½茶匙
水 – 100毫升
麻油 – 適量
生粉 – 2茶匙
Ingredients:
Soo Good Vegan Sea Cucumber (cut in quarters) – 150g
Broccoli (chopped) – 80g
 
Seasoning:
UO Natural Sea Salt – 1/3 tsp
Ruei Chun Grandpa Black Soy Paste – ½ tsp
Ruei Chun Grandpa Black Bean Soy Sauce – ½ tsp
Sugar – ½ tsp
Water – 100ml
Sesame oil 
Cornstarch – 2 tsp
做法:
  1. 西蘭花及素海參用油鹽水燙熟,盛起備用。
  2. 將水放入鑊中滾起,加入調味料、素海參及生粉水炆煮。
  3. 素海參放入西蘭花中排好,淋上芡汁即可。
Steps:
  1. Blanch broccoli and sea cucumber with oil and salt. Drain and set aside.
  2. Add water, add sea cucumber and seasoning  in a pot, bring to boil. Add cornstarch slurry, cook until sauce is thicken.
  3. Plate sea cucumber in centre, broccoli on the sides, glaze with sauce. 
CH201A_1_長華素海參 (純素)_CH Vegan Sea Cucumber (Vegan)
好素素海參
素海參扒西蘭花-菜式材料相
材料
素海參扒西蘭花-菜式照
完成