Share on whatsapp
Share on facebook
Share on twitter
Share on email
Share on pinterest
Share on linkedin
香芋素香菇貢丸
Braised Vegetarian Mushroom Balls with Taro
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：
椰汁 – 100毫升
淡奶 – 50毫升
一口田天然海鹽 – 適量
糖 – 適量
水 – 100毫升
Ingredients:
Soo Good Vegetarian Mushroom Balls (halved) – 250g
Taro (chopped) – 300g
Ginger (sliced) – 10g
Red pepper (shred) – 10g
Seasoning:
Coconut milk – 150ml
Evaporated milk – 80ml
UO Natural Sea Salt – 2g
Sugar – 15g
Water – 100ml
做法：
- 芋頭件落油炸至金黃色，素香菇貢丸炒熟備用。
- 炒香薑片，加鹽及糖調味，倒入水後落芋頭及素香菇貢丸。
- 收水時加椰汁及淡奶，滾起關火。
- 上碟後落紅椒即成。
Steps:
- Deep fry taro until golden brown and stir-fry mushroom balls until cooked.
- Sauté gingers, add salt and sugar. Then add water, taro and mushroom balls.
- Add coconut milk and evaporated milk when the water is lessened. Turn off the heat when boil
- Transfer to a serving plate and top with shredded red pepper.
