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香芋素腰花
Vegan Half Kidney and Taro Stew

20_素香芋腰花-01
材料:
好素素腰花 – 300克
芋頭(切件)- 500克
鮮冬菇(切粒)- 10克
西芹(切粒)- 15克
紅椒(切件)- 10克
薑(切茸)- 8克
 
調味:
一口田天然海鹽 – 適量
糖 – 適量
椰漿 – 100毫升
水 – 100毫升
½Ingredients:
Soo Good Vegan Half Kidney – 300g
Taro (chopped) – 500g
Fresh mushroom (diced)– 10g
Celery (diced)– 15g
Red pepper (chopped)– 10g
Ginger (minced) – 8g
 
Seasoning:
UO Natural Sea Salt 
Sugar 
Coconut cream – 100ml
Water – 100ml
做法:
  1. 將芋頭炸至金黃色後撈起備用
  2. 西芹汆出備用
  3. 起油鍋爆香鮮冬菇、素腰花後盛起備用
  4. 再起鑊爆香薑茸,加入水及芋頭,用小火炆5-10分鐘
  5. 倒入素腰花、鮮冬菇、西芹、紅椒及調味料,用大火滾起,關火後倒入椰漿攪勻即可
Steps:
  1. Deep-fried chopped taro until golden brown, set aside.
  2. Blanch celery, drain and set aside.
  3. Stir-fry half kidney and mushroom, set aside.
  4. Sauté minced ginger until fragrant, then add water and taro, simmer for 5-10 minutes.
  5. Add half kidney, mushroom, celery, red pepper, and cornstarch slurry, bring it to boil. Turn off the heat, add coconut cream and stir to combine. Ready to serve. 
TF208S_1_廷豐素腰花(純素)_ TF Vegan Half Kidney (Vegan)
好素素腰花
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材料
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完成

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