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【三餸一湯】蓮藕炒雙色蒟蒻

蘋果日報 2020/04/11 07:00

食譜素食蔬菜30-60分鐘

材料:
蓮藕100克
白蒟蒻100克
啡蒟蒻50克
甘筍50克
冬菇30克
薑2片
葱2條
清湯100毫升
調味:
味醂2湯匙
醬油2湯匙
糖1湯匙
做法:
1.
甘筍和蓮藕削皮,對切,再切厚片。冬菇切片。薑切小段,切葱花,蒟蒻切片。
2.
水滾加鹽和糖,放入蓮藕和甘筍汆水5分鐘,撈起。蒟蒻汆水,撈起。
3.
燒熱油,爆薑和葱,加入冬菇同炒,加蒟蒻、甘筍和蓮藕,再加清湯100毫升。加味醂、醬油和糖拌勻,蓋上收中細火燜20分鐘至收汁。撒葱花。

Sauteed lotus root with konjac
Ingredients:
Lotus root 100g
White konjac 100g
Brown konjac 50g
Carrot 50g
Shiitake mushroom 30g
Ginger 2 slices
Green onion 2 pcs
Chicken broth 100ml
Seasoning:
Mirin 2 Tablespoons
Soy sauce 2 Tablespoons
Sugr 1 Tablespoon
Steps:
1.
Peel carrot, cut in half and slice in thick pieces. Peel lotus root, cut in half then cut in pieces. Slice shiitake mushroom. Cut ginger in small pieces. Shred green onion. Slice konjac.
2.
Season boiling water with salt and sugar. Blanch lotus root and carrot for 5 minutes. Blanch konjac, pick it up.
3.
Heat the oil, fry ginger and green onion. Stir fry with shiitake mushroom. Put in konjac, carrot and lotus root. Put in chicken broth and seasoning. Cover the lid and cook in mid-low heat for 20 minutes. Put in green onion.