摄影 · Eddie Chang

 芋泥炸金枣 

材料

腐皮 1张(剪开4片)

水草 适量


馅料:

芋泥(蒸熟) 150克

沙葛(切丝) 500克

红萝卜(切丝) 50克

豆卜(切丝炸香) 4粒

面肠(切丝炸香) 100克


调味料

香菇味素 1茶匙

葛粉 1大匙

盐 1/2茶匙

芫荽 10克(切碎)

糖 2茶匙

胡椒粉、五香粉、麻油 各少许


做法:

1) 豆卜炸脆,备用。

2) 沙葛、红萝卜烫水,挤干水分。

3) 将所有馅料倒入大碗,加入调味料,然后拌匀成馅料。

4) 取1片腐皮,放入适量馅料,卷起,用水草扎成粒状。

5) 隔水蒸8分钟,取出,待冷,炸至金黄色。 

6) 剪去水草即可享用。

Deep Fry Taro with Mixed Vegetable 

Ingredients :

1 bean curd skin (cut into 4pcs) 

String


Filling ingredients: 

150 g steamed yam paste

500 g turnip (cut into strips)

50 g carrot (cut into strips)

4 fried bean curd (cut into strips) 

100 g gluten (cut into strips)


Seasoning:

1 tsp vegetarian mushroom seasoning

1/2 tsp salt

2 tsp sugar

A dash of pepper, spice powder and sesame oil 

1 tbsp arrow root powder

10 g chopped coriander leaves


Method :

1. Deep fry bean curd and gluten. Ready to use.

2. Blanch turnip and carrot in hot water. Drain and press dry.

3. Then, add in all filling ingredients with seasoning. Mixed well.

4. Place some filling on top of the bean curd skin and roll it. Tie with string and shape it into round balls.

5. Steam for 8 minutes. Leave aside to cool.Deep fry until golden brown. Cut the string. Serve.

陈淑娴

素 食 好 煮 意  生 活 更 写 意

· 陈淑娴居士来自厨艺世家,曾到中港美及印度取经。

· 陈居士推广素美食不遗余力,于八打灵观音亭开设素食烹饪班长达30年。

· 目前任泛亚马姑苏行酒楼联合总会厨师培训班高级讲师并获颁教授证书,教授素食烹饪。


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