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香芋素香菇貢丸
Braised Vegetarian 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:
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:
  1. 芋頭件落油炸至金黃色,素香菇貢丸炒熟備用。
  2. 炒香薑片,加鹽及糖調味,倒入水後落芋頭及素香菇貢丸
  3. 收水時加椰汁及淡奶,滾起關火。
  4. 上碟後落紅椒即成。
Steps:
  1. Deep fry taro until golden brown and stir-fry mushroom balls until cooked.
  2. Sauté gingers, add salt and sugar. Then add water, taro and mushroom balls.
  3. Add coconut milk and evaporated milk when the water is lessened. Turn off the heat when boil
  4. Transfer to a serving plate and top 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

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