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蕃茄薯仔素猴頭菇扒
Monkey Head Mushroom Patty with Tomato and Potato

152_番茄薯仔素猴頭菇扒-01
材料：
好素素猴頭菇扒（切件）- 1包
蕃茄（切件）- 2個
薯仔（切件）- 2個
草菇（對切）- 15克
唐芹（切段）- 10克
薑（切茸）- 8克
 
調味：
一口田天然海鹽 – ½茶匙
瑞春醬油阿伯黑豆醬油 – 1茶匙
糖 – 1茶匙
麻油 – 適量
生粉 – 適量
水 – 100毫升
Ingredients:
Soo Good Monkey Head Mushroom Patty (cut to pcs) – 1 pack
Tomato (cut to pcs) – 2pcs
Potato (cut to pcs) – 2pcs
Straw mushroom (halved) – 15g
Chinese celery (sectioned) – 10g
Ginger (minced) – 8g
 
Seasoning:
UO Natural Sea Salt – ½ tsp
Ruei Chun Grandpa Black Bean Soy Sauce – 1 tsp
Sugar – 1 tsp
Sesame oil
Cornstarch
Water – 100 ml
做法：
  1. 薯仔炸至金黃色，盛起備用。
  2. 炒香素猴頭菇扒和草菇，盛起備用。
  3. 炒香薑茸，加入水及薯仔，炆2分鐘。
  4. 加入番茄、素猴頭菇扒、草菇及調味料炒勻。
  5. 加入生粉水，煮滾後加入唐芹即成。
Steps:
  1. Deep-fry potato until golden brown, set aside.
  2. Sauté monkey head mushroom patty and straw mushroom, set aside. 
  3. Sauté minced ginger, add water and potato, simmer for 2 minutes.
  4. Add tomato, monkey head mushroom patty, straw mushroom and seasoning, stir to combine.
  5. Add cornstarch slurry, bring to boil and add Chinese celery. Ready to serve. 
好素素燉猴頭菇扒
瑞春醬油阿伯黑豆醬油
一口田天然鹽
152_蕃茄薯仔素猴頭菇扒
完成