好素純素餐廳
好素聯和
蕃茄薯仔素猴頭菇扒
Monkey Head Mushroom Patty with Tomato and Potato
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：
- 薯仔炸至金黃色，盛起備用。
- 炒香素猴頭菇扒和草菇，盛起備用。
- 炒香薑茸，加入水及薯仔，炆2分鐘。
- 加入番茄、素猴頭菇扒、草菇及調味料炒勻。
- 加入生粉水，煮滾後加入唐芹即成。
Steps:
- Deep-fry potato until golden brown, set aside.
- Sauté monkey head mushroom patty and straw mushroom, set aside.
- Sauté minced ginger, add water and potato, simmer for 2 minutes.
- Add tomato, monkey head mushroom patty, straw mushroom and seasoning, stir to combine.
- Add cornstarch slurry, bring to boil and add Chinese celery. Ready to serve.
