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

67_酸菜素魚片頭-01
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 – 少量
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 :
  1. 用白鑊將酸菜炒熟,倒起備用。
  2. 腐竹用鹽水滾起備用。
  3. 炒香素魚片頭、紅椒、草菇備用。
  4. 炒香薑片後加水,後下酸菜、腐竹、草菇及調味料。
  5. 素魚片頭、紅椒、唐芹攪勻,水滾上碟即可。
Steps:
  1. Stir-fry mustard green in a pan (without oil) until cooked, set aside.
  2. Blanch the fresh tofu sheet with salt, drain and set aside.
  3. Stir-fry fish bean curds, red pepper and straw mushroom, set aside.
  4. Sauté ginger and add water. Bring to boil, then add mustard green, tofu sheet, mushroom and seasoning. Bring it to boil.
  5. Add fish bean curd, red pepper and Chinese celery, bring to boil and ready to serve.
TF115_1_廷豐素魚片頭 (純素)_TF Vegan Fish Slices (Vegan)
好素素魚片頭
酸菜素魚片頭-菜式材料相
材料
酸菜素魚片頭-菜式相
完成

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