蚝豉焖藕盒Braised Dried Oyster with Lotus root

Directions

莲藕切开后应泡在水裡，隔绝氧气，才能延缓其变黑的时间。由于莲藕的淀粉含量丰富，所以很适合用来焖煮。

Step 1

将馅料放入大碗里，用同一方向拌匀至起胶，分成10等份。Put the filling ingredients into a large mixing bowl, mix well in the same direction until springy; divide into 10 equal portions.

Step 2

把2片莲藕沾上粟米粉，夹着1份馅料，同样的步骤把10个莲藕盒做好。Dip 2 pieces of lotus root with corn flour and sandwich with 1 portion of filling. Repeat steps to make 10 lotus root boxes.

Step 3

把莲藕盒煎至两面金黄色和熟，盛起，待用。Fry the lotus root box until both sides turns golden brown and cooked; set aside.

Step 4

在锅里烧热2大匙油，放入冰糖炒至金黄色，加入老姜、蒜米和葱头仔炒香。Heat 2 tbsp of oil in wok, add in rock sugar and fry until golden brown, add ginger, garlic and shallots and sauté until fragrant.

Step 5

加入煎熟的莲藕盒、蚝豉、蘑菇和红萝卜炒匀，加入调味料煮滚，加盖转中小火焖至至浓稠。Add the fried lotus root box, dried oyster, mushrooms and carrots, stir well, add seasonings and bring boil, cover with lid and simmer in medium heat until gravy thicken.

Step 6