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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.
