酸菜素魚片頭
Vegan Fish Bean Curd with Mustard Green




材料 :
好素素魚片頭(切開3片)- 150克
薑(切片)- 10克
草菇(切片)- 30克
紅椒(切條)- 10克
酸菜(切片)- 20克
腐竹(切段)- 30克
唐芹(切段)- 15克
調味 :
一口田天然海鹽 – 適量
糖 – 適量
黑椒碎 – 適量
水 – 200毫升
Ingredients:
Soo Good Vegan Fish Bean Curd (cut in 3 slices) – 150g
Ginger slices – 10g
Straw mushroom (sliced) – 30g
Red pepper (sliced) – 10g
Mustard green (sliced) – 20g
Fresh tofu sheet (sectioned) – 30g
Chinese celery (sectioned) – 15g
Seasoning:
UO Natural Sea Salt
Sugar
Grounded black pepper
Water – 200ml
做法 :
- 白鑊將酸菜炒熟,倒起備用。
- 腐竹用鹽水汆出備用。
- 炒香素魚片頭、紅椒、草菇備用。
- 炒香薑片後加水,後下酸菜、腐竹、草菇及調味料。
- 下素魚片頭、紅椒、唐芹攪勻,水滾上碟即可。
Steps:
- Stir-fry mustard green in a pan (without oil) until cooked, set aside.
- Blanch the fresh tofu sheet with salt, drain and set aside.
- Stir-fry fish bean curds, red pepper and straw mushroom, set aside.
- Sauté ginger until fragrant. Add water and bring to boil, then add mustard green, tofu sheet, mushroom and seasoning.
- Add fish bean curd, red pepper and Chinese celery, bring to boil and ready to serve.


