素肉魯飯
Mushroom and Vegan Minced Pork Over Rice




材料:
素肉魯 -150克
通用海帶結 – 60克
鮮冬菇(切粒)- 80克
薑(切茸)- 10克
白飯 – 1碗
調味:
一口田天然海鹽 – 1茶匙
瑞春醬油阿伯黑豆油膏 – ½茶匙
糖 – 2茶匙
五香粉 – 適量
麻油 – 適量
生粉 – 適量
Ingredients:
Vegan Minced pork – 150g
TY Kelp Node – 60g
Fresh mushroom (diced) – 80g
Ginger (minced) – 10g
Rice – 1 bowl
Seasoning:
UO Natural Sea Salt – 1 tsp
Ruei Chun Grandpa Black Bean Soy Paste – ½ tsp
Sugar – 2 tsp
Five spice powder
Sesame oil
Cornstarch
做法:
- 海帶結浸水泡軟,切幼粒(海帶結水保留)備用。
- 薑茸起鑊,炒香鮮冬菇和素肉魯,下海帶結齊炒
- 倒入海帶結水(需要可加水),中火煮10分鐘。
- 下調味料及適量生粉水,開大火煮成糊狀,淋上白飯即成。
Steps:
- Soak kelp node until soft, dice (keep the water).
- Sauté minced ginger, fresh mushrooms and minced pork until fragrant, add kelp node.
- Add kelp node water (add extra water as necessary), simmer for 10 minutes.
- Add seasoning and cornstarch slurry, boil until thickened. Pour over rice and serve.



