濃湯素魚片頭
Vegan Fish Bean Curd with Soup

材料：

好素素魚片頭 – 300克

草菇 – 20克

唐芹（切段）- 10克

杞子 – 3克

薑片 – 2克

 

調味：

一口田天然海鹽 – 適量

香菇粉 – ½茶匙

水 – 200毫升

淡奶 – 適量

白胡椒粉 – 適量

Ingredients:

Soo Good Vegan Fish Bean Curds – 300g

Straw mushroom – 20g

Chinese celery (sectioned) – 10g

Wolfberry – 3g

Ginger slices – 2g

 

Seasoning:

UO Natural Sea Salt

Mushroom powder – ½ tsp

Water – 200ml

Evaporated milk 

Grounded white pepper

做法：

1. 杞子用水浸1分鐘。
2. 將素魚片頭煎香，盛起備用。
3. 爆香薑片、草菇炒香，加入水，煮滾後轉中火。
4. 下調味料、素魚片頭、唐芹和杞子，煮滾後即成。

Steps:

1. Soak wolfberries in water for 1 minute.
2. Sear fish bean curds until fragrant, set aside.
3. Sauté ginger slices and straw mushroom until fragrant. Add water and bring to boil. Switch to medium heat after boiled.
4. Add seasoning, fish bean curds, Chinese celery and wolfberries. Bring to boil and ready to serve