麵醬南瓜素香芋金磚
Braised Taro Chuck with Pumpkin in Soy Bean Paste




材料:
好素素香芋金磚 – 300克
南瓜(切件)- 60克
豆卜 – 30克
杏鮑菇(切粒)- 30克
甘筍(切粒)- 20克
唐芹(切段)- 10克
薑(切茸)- 8克
紅椒(切件)- 10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
糖 – 適量
生抽 – 1/3茶匙
水- 100毫升
麵醬 – 1茶匙
白胡椒粉 – 適量
麻油 – 適量
Ingredients:
Soo Good Taro Chunks– 300g
Pumpkin (chopped) – 60g
Tofu puff – 30g
King oyster mushroom (diced) – 30g
Carrot (diced) – 20g
Chinese celery (sectioned) – 10g
Ginger (minced) – 8g
Red pepper(chopped) – 10g
Seasoning:
UO Natural Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce – ½ tsp
Sugar
Soy sauce – 1/3 tsp
Water -100ml
Soy bean paste – 1 tsp
Grounded white pepper
Sesame oil
做法:
- 豆卜、甘筍汆水後撈起備用。
- 南瓜炸至金黃色,撈起備用。
- 爆香薑茸,倒入杏鮑菇、素香芋金磚炒至金香,加入麵醬炒勻。
- 加入南瓜及水,慢火炆約3分鐘。
- 加入豆卜、甘荀、紅椒,落調味料及適量生粉水,大火滾起,最後加入唐芹即可。
Steps:
- Blanch tofu puff and carrots, drain and set aside.
- Deep-fry pumpkins until golden brown, drain and set aside.
- Sauté minced ginger, king oyster mushroom and taro chunk until fragrant. Add soy bean paste and stir to combine.
- Add pumpkin and water, simmer on low heat for 3 minutes.
- Add tofu puff, carrots, red pepper, seasoning and cornstarch slurry, bring to boil. Add Chinese celery and ready to serve.


