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蕃茄蛋炒素魚條
Scramble Egg with Tomato and Vegan Fish Sticks

44_番茄蛋炒素魚條-01
材料：
好素素魚條 – 150克
番茄（切件）- 100克
雞蛋（拌勻）- 2隻
本菇 – 75克
唐芹（切段）- 10克
薑（切片）- 10克
 
調味：
一口田天然海鹽 – 適量
糖 – 適量
番茄醬 – 2湯匙
白胡椒粉 – 少許
Ingredients:
Soo Good Vegan Fish Sticks – 150g
Tomato (cut to pcs) – 100g
Egg (beaten) – 2 pcs
Shimeji mushroom – 75g
Chinese celery (sectioned) – 10g
Ginger (sliced) – 10g
 
Seasoning:
UO Natural Sea Salt
Sugar
Ketchup – 2 Tbsp
Grounded white pepper
做法：
  1. 番茄用鹽水灼至8成熟，瀝乾備用
  2. 將雞蛋漿炒至8成熟，盛起備用
  3. 爆香薑片，加入素魚條及本菇炒勻
  4. 倒入少量水及調味料
  5. 最後加入番茄及雞蛋炒勻，勾芡後上碟
Steps:
  1. Blanch the tomatoes with salt for 2 minutes, drain and set aside.
  2. Stir-fry eggs until medium done, set aside.
  3. Sauté sliced ginger in a pan, add fish sticks and shimeji mushroom, stirring to combine.
  4. Add water and seasoning.
  5. Add tomatoes, egg and cornstarch, cook until thickened. 
好素素魚條
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材料
IMG_20201030_122120
完成