家乡焖斋 Vegetarian Mixed
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材料:
黄芽白200克、金针菇30克、冬菇6朵、腐竹1片、粉丝10克、蘑菇6粒、姜2片、南乳2砖
调味料:
鸡精粉2茶匙、生抽2汤匙、糖1/2茶匙、盐少许、水1杯、粟粉水适量(勾芡)
做法:
1.黄芽白洗净切成数段,金针菇浸软去除硬蒂再打成结,冬菇浸软切除硬蒂,腐竹、粉丝浸软。
2.烧热2汤匙油爆香姜片及南乳,放入黄芽白、冬菇炒香。
3.加入其余的材料及调味料焖煮稍干,调入粟粉水勾芡即可上碟。
Ingredients:
200g Chinese cabbage, 30g dried Enokitake, 6 pcs mushroom, 1 sheet bean curd skin, 10g glass noodle, 6 pcs champignon, 2 slices ginger, 2 blocks red fermented ben curd
Seasoning:
2 tsp chicken stock granule, 2 tbsp soy sauce, 1/2 tsp sugar, dash of salt, 1 cup water, some starch
Method:
- Cut Chinese cabbage into blocks; remove the stem of dried Enokitake and then make knots; remove stem of mushroom and soked; soak bean curd skin and glass noodle until softened.
- Heat 2 tbsp oil in wok, sauté ginger and red fermented bean curd until fragrant, and then add in Chinese cabbage and mushroom.
- Toss in all other ingredients and seasoning, cook until water reduced, then thicken with starch and dish out.