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香芋素香菇貢丸
Braised Veggie Mushroom Balls with Taro

51_香芋素香菇貢丸
材料:
好素素香菇貢丸(對切)- 1包
芋頭 (切件)- 300克
薑(切片) – 10克
紅椒 (切絲)- 10克
 
調味:
一口田天然海鹽 – 適量
椰汁 – 100毫升
淡奶 – 50毫升
糖 – 適量
水 – 100毫升
Ingredients:
Soo Good Veggie Mushroom Balls (halved) – 250g
Taro (chopped) – 300g
Ginger (sliced) – 10g
Red pepper (shred) – 10g
 
Seasoning:
UO Natural Sea Salt – 2g
Coconut milk – 150ml
Evaporated milk – 80ml
Sugar – 15g
Water – 100ml
做法:
  1. 芋頭炸至金黃色,素香菇貢丸炒熟備用。
  2. 炒香薑片,下芋頭及素香菇貢丸,加入水、鹽和糖調味
  3. 收水時加入椰汁及淡奶,滾起關火。
  4. 上碟後落紅椒即成。
Steps:
  1. Deep-fry taro until golden brown. Stir-fry mushroom balls until cooked.
  2. Sauté gingers, add taro and mushroom balls. Add water, salt and sugar, stir to combine.
  3. Add coconut milk and evaporated milk when water is lessened. Turn off the heat when boiled.
  4. Transfer to a serving plate and topped with shredded red pepper. 
CH116_1_長華素香菇貢丸 (蛋素)_CH Veg. Mushroom Ball (Ovo)
好素素香菇貢丸
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材料
IMG_20201012_125353
完成