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咖喱素牛蒡扒
Burdock Patty Curry

16_素牛蒡扒-咖喱素牛蒡扒_rev
材料:
好素素牛蒡扒(切件)- 300克
青椒(切件)- 25克
紅椒(切件)- 25克
薯仔(切件)- 60克
甘筍(切件)- 30克
香矛(切碎)- 20克
薑(切茸)- 10克
 
調味:
一口田天然鹽 – ½ 茶匙
一口田純素咖喱粉 – 3茶匙
糖 – ½ 茶匙
黃薑粉 – 2茶匙
淡奶 – 50毫升
椰漿 – 100毫升
水 – 100毫升
Ingredients:
Soo Good Burdock Patty (chopped) – 300g
Green pepper (chopped) – 25g
Red pepper (chopped) – 25g
Potato (chopped) – 60g
Carrot (chopped) – 30g
Lemon grass (diced) – 20g
Minced ginger – 10g
 
Seasoning:
UO Natural Sea Salt½ tsp
UO Vegan Curry Powder – 3 tsp
Sugar – ½ tsp
Turmeric powder – 2 tsp
Evaporated milk – 50ml
Coconut cream – 100ml
Water – 100ml
做法:
  1. 將薯仔炸至金黃色後備用。
  2. 甘筍用水煮10分鐘後備用
  3. 煎香素牛蒡扒,加入青椒紅椒炒勻,盛起備用。
  4. 薑茸、香茅,用慢火炒至甘香,下咖哩粉炒勻。
  5. 落薯仔加水,放調味料,炆煮約10分鐘。
  6. 素牛蒡扒、甘筍、青椒、紅椒倒入咖哩汁中。
  7. 最後加入椰漿和花奶煮至滾起即成。
Steps:
  1. Deep-fry potatoes until golden brown.
  2. Blanch carrot for 10 minutes, set aside.
  3. Sear burdock patties, add green and red pepper, stir to combine, set aside.
  4. Sauté minced ginger, lemon grass with low heat until fragrant, add curry powder.
  5. Add potatoes and water in the pan, simmer for 10 minutes.
  6. Add burdock patties, carrot, bell peppers into the curry.
  7. Add coconut milk and evaporated milk, bring it to boil.
TF201N_1_廷豐素牛蒡扒 (蛋素)_TF Veg. Burdock Patty (Ovo)
好素素牛蒡扒
IMG_20201113_113003
材料
hdr
完成

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