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

49_素香芋燒-麵醬南瓜素香芋金磚_rev
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:
  1. 豆卜、甘筍汆水後撈起備用。
  2. 南瓜炸至金黃色,撈起備用。
  3. 爆香薑茸,倒入杏鮑菇、素香芋金磚炒至金香,加入麵醬炒勻。
  4. 加入南瓜及水,慢火炆約3分鐘。
  5. 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:
  1. Blanch tofu puff and carrots, drain and set aside. 
  2. Deep-fry pumpkins until golden brown, drain and set aside.
  3. Sauté minced ginger, king oyster mushroom and taro chunk until fragrant. Add soy bean paste and stir to combine.
  4. Add pumpkin and water, simmer on low heat for 3 minutes.
  5. Add tofu puff, carrots, red pepper, seasoning and cornstarch slurry, bring to boil. Add Chinese celery and ready to serve.
TF106A_1_廷豐素香芋金磚 (純素)_TF Vegan Taro Chunk (Vegan)
好素素香芋金磚
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