素石榴包

素石榴包
03/02/2016 Green Common

素石榴包

整色整水 Home Kitchen

Kris Wan

份量: 2人

準備時間: 30分鐘

烹飪時間: 15分鐘

難度: 容易

材料:

石榴包:
春卷皮6塊
鮮馬蹄10粒
雪耳/鮮木耳適量
甘筍1條
粟米芯2-3條
鮮香菇2隻
菜脯適量
豆干1塊
鷹咀豆約1/2量杯
西芹/蔥

調味:
糖1茶匙
鹽少許
素蠔油1湯匙
水份約3湯匙
粟粉水2湯匙

芡汁:
牛肝菌粉3茶匙
鹽約1/2茶匙
糖約1茶匙
粟粉2茶匙
水約200毫升

做法:

1. 雪耳浸發,備用。
2. 甘筍去皮,全部材料切粒。
3. 鷹咀豆壓成豆蓉。
4. 熱鍋下菜油,放入材料中大火炒,然後加入調味料大火炒勻待汁料收乾。盛起拌勻豆蓉。
5.春卷皮上放餡料,裹起,用蔥或西芹絲綁好。
6. 白鍋煎香素石榴包底部。
7. 移入蒸鍋,用大火蒸餃分鐘。
8. 芡汁拌勻煮滾,澆上素石榴包即可。

整色整水 Home Kitchen

Kris Wan

SERVINGS: 2 person

PREPARATION TIME: 30 min

COOKING TIME: 15 min

DIFFICULTY: Easy

Ingredients:

Pomegranate bun:
Spring roll wrapper 6
Fresh chestnut 10
Fungus to taste
1 carrot
Corn core 2-3
Fresh mushrooms 2
Dried radish to taste
Dried Tofu 1
Chickpea 1/2 cup
Celery / onion for decoration

Seasoning:
1 teaspoon sugar
Pinch of salt
Vegetarian oyster sauce 1 tablespoon
About 3 tablespoons water
Cornstarch 2 tablespoons water

Sauce:
Porcini powder 3 teaspoons
About 1/2 teaspoon salt
About 1 teaspoon sugar
2 teaspoons cornstarch
About 200 ml of water

Direction:

1. Soak fungus until softened, set aside.
2 Peel the carrots and dice all the ingredients.
3. Press Chickpeas into mash, set aside.
4. Heat the cooking wok and put all the ingredients in. Add seasoning and Stir well until the seasoning soaked in. Mix all the ingredients with chickpea mash.
5. Separate the fillings into small scoops and wrap them with spring roll wrapper. Tie the wrap with celery and chive.
6. Fried the bottom of the dumpling.
7. And steam for 5 minutes.
8. Cook the sauce and pour it on top of the dumpling.

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