Recipe

Ingredients: (serves 1)

  • 20g black fungus

  • 20g fresh Chinese mushroom

  • 40g carrot

  • 1 tsp oil

  • ¾ tsp sugar

  • ¾ tsp potato starch

  • ½ tsp light soy sauce

  • 500ml oil

 

 

  • 40g bamboo shoot

  • 50g bean sprouts

  • 1 bean curd pastry

  • ¼ tsp salt

  • ¼ tsp sesame oil

  • 1½ tsps vegetarian oyster sauce

  • 1 egg

 

 

 

black fungus

mixed veg

steamed beancurd rolls

Method:

  • Soak the black fungus for ½ hour, and then shred the black fungus, bamboo shoots, fresh Chinese mushroom and carrot.

  • Put the black fungus, bamboo shoot, fresh Chinese mushroom, carrot and bean sprouts

    in the boiling water for 1 min, and then drain the water.

  • Add 1 tsp oil in the wok and put all the vegetables back in the wok.

  • Add ¼ tsp salt, ¼ tsp sugar, ¼ tsp sesame oil, ½ tsp vegetarian oyster sauce and ¼ tsp potato starch (after mixed with 2 tsps water) and stir-fry for ½ min.

  • Soak the bean curd pastry in water and make it soft.  Put the fillings on the bean curd pastry and fold it. Use egg white to stick the edge.

  • Add 500ml oil in the wok. Put the rolls into the wok and deep-fry them until they turn to golden brown colour.

  • Prepare the sauce by mixing 1 tsp vegetarian oyster sauce, 50g water, ½ tsp light soy sauce, ½ tsp sugar and ½ tsp potato starch in a wok.  Add the sauce on the bean curd rolls and steam the rolls for 10 mins.

菜譜

原料:(一人份)

  • 木耳 20 克

  • 鮮冬菇 20 克

  • 紅蘿蔔 40 克

  • 油 1 茶匙

  • 糖 ¾ 茶匙

  • 生粉 ¾ 茶匙

  • 生抽 ½ 茶匙

  • 油 500 毫升

 

 

  • 竹筍 40 克

  • 芽菜 50 克

  • 腐皮 1 張

  • 鹽 ¼ 茶匙

  • 麻油 ¼ 茶匙

  • 素蠔油 1½ 茶匙

  • 雞蛋 1 隻

 

 

 

 

black fungus

mixed veg

steamed beancurd rolls

做法:

  • 木耳浸泡半小時後,與竹筍、鮮冬菇、紅蘿蔔切絲。

  • 將上述材料與芽菜放入開水中灼 1 分鐘後,瀝幹水分。

  • 在鑊中放 1 茶匙油,加入灼好的蔬菜。

  • 加 ¼ 茶匙鹽、¼ 茶匙糖、¼ 茶匙麻油、½ 茶匙素蠔油,以及用 2 茶匙水、¼ 茶匙生粉開的芡漿,炒半分鐘。

  • 將腐皮泡在水中,使其變軟。將炒好的餡料放在腐皮上包起來,用雞蛋清封口。

  • 在鑊中放 500 毫升油,將鮮竹捲炸至金黃色。

  • 用 1 茶匙素蠔油、50 克清水、½ 茶匙生抽、½ 茶匙糖與 ½ 茶匙生粉煮汁。將芡汁倒在鮮竹捲上面,蒸 10 分鐘。


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