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麵醬薯仔炒素猴頭菇扒
Stir-Fry Monkey Head Mushroom Patty with Potatoes

材料 :
好素素猴頭菇扒（對切）- 150克
薯仔（切角）- 2個
草菇（對切）- 15克
唐芹（切段）- 10克
薑（切茸）- 5克
 
調味 :
一口田天然鹽 – 適量
醬油阿伯黑豆醬油 – 1茶匙
瑞春醬油阿伯黑豆油膏 – 1茶匙
生抽 – 2茶匙
麵豉醬 – 2茶匙
麻油 – 適量
生粉 – 適量
Ingredients:
Soo Good Monkey Head Mushroom Patty (halved) – 150g
Potato (cut to pcs) – 2pcs
Straw mushroom (halved) – 15g
Chinese celery (sectioned) – 10g
Ginger (minced) – 5g
 
Seasoning:
Natural Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce – 1 tsp
Ruei Chun Grandpa Black Bean Soy Paste – 1 tsp
Soy sauce – 2 tsp
Soy bean paste – 2 tsp
Sesame oil
Cornstarch
做法 :
  1. 薯仔炸至金黃色，盛起備用。
  2. 素猴頭菇扒煎香備用。
  3. 薑茸起鑊，加入麵豉醬炒香後加入草菇、薯仔及適量水，慢火炆至軟身。
  4. 加入調味料及生粉水，煮滾後加入唐芹即可。
Steps:
  1. Deep-fry potatoes until golden brown. Set aside.
  2. Sear monkey head mushroom patty, set aside.
  3. Sauté minced ginger and soy bean paste, add straw mushroom, potato and small amount of water, simmer on low heat until potato is softened.
  4. Add seasoning and cornstarch slurry, bring to boil then add Chinese celery. Ready to serve.
好素素猴頭菇扒
麵醬薯仔炒素猴頭菇扒
完成