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香菇醬素肉魯燴茄子
Eggplant Stew

31_素肉魯_香菇醬素肉魯燴茄子
材料:
素肉魯 – 100克
茄子(切條)- 1條
紅椒(切絲)- ¼隻
薑(切茸)- 8克
 
調味:
一口田天然海鹽 – 適量
瑞春醬油阿伯黑豆醬油 – ½ 茶匙
菇王純天然香菇香樁醬 – 2茶匙
糖 – 適量
麻油 – 適量
水 – 100毫升
生粉 – 適量
Ingredients:
Vegan Minced Pork – 100g
Eggplant (shredded) – 1 pc
Red pepper (shredded) – ¼ pc
Ginger (minced) – 8g
 
Seasoning: 
UO Natural Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce – ½ tsp
Gu Wang All Natural Mushroom Tonna Sauce – 2 tsp
Sugar
Sesame oil
Water – 100ml
Cornstarch
做法:
  1. 茄子炸至金黃色,撈起備用。
  2. 爆香薑茸,放入香菇香樁醬炒香。
  3. 加入素肉魯、茄子、調味料及水,滾起後煮3-4分鐘,加入生粉水攪勻上碟,撒上紅椒絲即成。
Steps:
  1. Deep-fry eggplant until golden brown, drain and set aside.
  2. Sauté minced ginger until fragrant, add mushroom tonna sauce.
  3. Add minced pork, eggplant, seasoning and water, simmer for 3-4 minutes. Then add cornstarch slurry. Cook until thickened and topped with red pepper. Ready to serve. 
ptr
素肉魯
香菇香樁醬
純天然香菇香樁醬
IMG_20201209_120938
材料
IMG_20201209_124529
完成