好素純素餐廳
好素聯和
香菇醬素肉魯燴茄子
Eggplant Stew
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：
- 茄子炸至金黃色，撈起備用。
- 爆香薑茸，放入香菇香樁醬炒香。
- 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:
- Deep-fry eggplant until golden brown, drain and set aside.
- Sauté minced ginger until fragrant, add mushroom tonna sauce.
- 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.
