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蘆筍雲耳炒素鹹魚
Stir-Fried Vegan Salted Fish with Asparagus and Black Fungus

88_露筍雲耳炒素鹹魚-01
材料:
素鹹魚 – 150克
雲耳 – 20克
蘆筍(切段)- 60克
紅椒(切件)- 20克
豆干(切件)- 15克
薑(切茸)- 5克
松子仁(裝飾用)- 10克
 
調味:
一口田天然海鹽 – ¼茶匙
瑞春醬油阿伯黑豆醬油 – ¼茶匙
糖 – ½茶匙
麻油 – 適量
白胡椒粉 – 適量
Ingredients:
Vegan Salted Fish – 150g
Black fungus – 20g
Asparagus (sectioned) – 60g
Red pepper (chopped) – 20g
Dried tofu (chopped) – 15g
Ginger (minced) – 5g
Pine nuts (for garnish) – 10g
 
Seasoning:
UO Natural Sea Salt – ¼ tsp
Ruei Chun Grandpa Black Bean Soy Sauce – 1/4 tsp
Sugar – ½ tsp
Sesame oil 
Ground white pepper 
做法:
  1. 雲耳用油鹽水煮熟,盛起備用。
  2. 煎香素鹹魚,盛起備用。
  3. 薑蓉起鑊炒香,加入豆乾、蘆筍、雲耳、素鹹魚及紅椒炒熟。
  4. 加入調味料及適量生粉水,炒至乾身。
  5. 最後撒上松子仁即可。
Steps:
  1. Blanch black fungus with salt and oil. Drain and set aside.
  2. Sear Vegan Salted Fish and set aside.
  3. Sauté minced ginger until fragrant, then add all ingredients (except pine nuts), stir to combine.
  4. Add seasoning and cornstarch slurry, cook until thickened.
  5.  Transfer to a serving plate and topped with pine nuts. Ready to serve.
SWS304_1_素味香素鹹魚(純素)_ SWS Vegan Salt Fish (Vegan)
素味香素鹹魚
IMG_20201207_122219
材料
IMG_20201207_131051
完成