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腐乳蓮藕炆素牛蒡雞丁
Braised Burdock Veggie Chicken Bites and Lotus Roots with Fermented Bean Curd

18_素牛蒡雞丁_腐乳蓮藕炆素牛蒡雞丁
材料：
好素素牛蒡雞丁 – 150克
蓮藕（切粒）- 100克
薑（切茸）- 10克
鮮冬菇（切粒）- 30克
唐芹（切段）- 10克
紅椒（切絲）- 5克
 
調味：
一口田天然海鹽 – 適量
瑞春醬油阿伯黑豆醬油 – 1茶匙
糖 – 適量
麻油 – 適量
腐乳 – 2磚
水 – 100毫升
生粉 – 適量
Ingredients:
Soo Good Veggie Burdock Chicken Bites – 150g
Lotus root (diced) – 100g
Ginger (minced) – 10g
Fresh mushroom (diced) – 30g
Chinese celery (sectioned) -10g
Red pepper (shredded) – 5g
 
Seasoning:
UO Natural Sea Salt 
Ruei Chun Grandpa Black Bean Soy Sauce – 1 tsp
Sugar
Sesame oil 
Fermented bean curd – 2 cubes
Water – 100ml
Cornstarch 
做法：
  1. 素牛蒡雞丁及蓮藕用油鹽水汆水，盛起備用。
  2. 炒香薑茸後加上鮮冬菇齊炒勻。
  3. 加入腐乳再倒入水煮沸。
  4. 收水後倒入蓮藕和素牛蒡雞丁炒均勻。
  5. 加入調味料，滾起後下生粉水炒至乾身，加入唐芹及紅椒絲後上碟即成。
Steps:
  1. Blanch burdock chicken bites and lotus roots with oil and salt, drain and set aside.
  2. Sauté minced ginger until fragrant. Add mushroom and stir-fry.
  3. Add fermented bean curd and water in the pan, bring to boil.
  4. Add lotus roots and chicken bites when sauce is reduced. Stir to combine.
  5. Add seasoning and cornstarch slurry, cook until thickened. Topped with Chinese celery and red pepper when it is ready. 
好素素牛蒡雞丁
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材料
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