马豆汉宝麦包Chick Peas Burger

将芋头蒸熟趁热压成泥，趁热加入芋头调味料拌匀备用。Mash steam yam whist hot and toss with its seasoning and set aside.

马豆用1饭碗水慢火煮熟，用刀剁成粗粒，备用。Boil chick peas with 1 bowl of water in low heat until cooked；chop coarsely.

香菇蒂用搅拌机打碎，揸干水份，加入½茶匙盐，1茶匙糖腌20分钟，备用。Blend mushroom stem in blender, squeeze out water and marinate with ½tsp salt and 1 tsp sugar for 20 minutes.

烧热3大匙油，爆香腌好的香菇蒂，加入所有材料D炒片刻盛起，加入芋泥和马豆，搓匀，分出8等份，做成汉堡块，沾上适量生粉，用油煎至二面金黄，备用。Heat 3 tbsp oil in wok, sauté mushroom stem until fragrant, add in all ingredients D and stir-fry briefly, dish out and mixes with mashed yam and chick peas. Apportion the mixture into 8 equal portion, make like burger patties and coat with some corn flour, sear in hot oil until both sides turns golden brown.

麦包对半切开，抹上牛油煎至金黄色，各自抹上材料B后，放入生菜、素汉宝、番茄及甜椒片即成。Halve buns and spread with butter, sear in pan until golden brown, and then spread with ingredients B, top with lettuce，vegetarian burger, tomato and capsium slices , done.