松林黄金甲 Stuffed Lotus Roots in Golden Sauce

1. 白松菇洗净，切去尾部，放入沸水汆烫，取
出过冷水，备用。
2. 南瓜削皮后蒸至软熟，然后用叉子趁热压
烂成南瓜泥；莲藕洗净切片备用。
3. 鸡肉碎加入少许家乐金沙咸蛋粉拌匀成馅
料，酿入两片莲藕之间。
4. 锅子烧热食油，放入酿莲藕，加盖。以中小
火煎焗至莲藕变金黄和熟透，取出备用。
5. 牛油入锅煮溶，倒入家乐金沙咸蛋粉和南瓜
泥、鸡上 汤和调味料，转小火煮至细滑，
加入酿莲藕及白松菇拌匀即可。

1. Clean and rinse white shimeji mushrooms, cut off
their stems, blanch in boiling water, rinse with cold
water, drain.
2. Peel pumpkin and steam until cooked through to
make mashed pumpkin.
3. Wash and clean local lotus root, cut into slices. Mix
season chicken meat with some KNORR Golden
Salted Egg Powder as filling, stuff between two
slices of lotus root.
4. Heat 80g oil in a wok, arrange the stuffed lotus
roots in the wok, cover with lid and fry-bake over
medium-low heat until cooked. Dish out. Set aside.
5. Heat the butter to stir-fry KNORR Golden Salted Egg
Powder and mashed pumpkin. A d d i n s o u p s t o c k a n d
seasonings, stir fry with low heat until mixture smooth,
place in the stuffed lotus roots and blanched mushroom, toss well. Serve.