年初一吃斋菜!今年就加道素食肉骨茶,多一个斋菜选择迎新年!想要找南乳斋菜食谱的朋友,去翻我们历年的年菜合集就有了。
分量:5-6人份
准备时间:10分钟
需时:1小时
材料 A:
30克 玉竹
10克 虫草花 (泡软)
10克 胡椒粒
10克 党参
3片 当归
2片 川芎
2片 甘草
材料 B:
6粒 冬菇
4汤匙 酱油
1汤匙 黑酱油
3公升 水
材料 C:
200克 素五花肉
150克 素猴头菇
10克 枸杞
材料 D:
100克 鲜腐竹
15粒 罐头蘑菇
12粒 豆腐卜
2茶匙 盐
准备功夫:
1. 准备1碗温水,加入1汤匙的糖和1茶匙玉米粉,拌匀,加入香菇,泡30分钟/至软
2. 把材料A洗净,沥水待用
3. 把素五花肉和素猴头菇炸至金黄色,沥油出锅待用
煮法:
1. 把3公升的水煮滚
2. 加入材料A和材料B,拌匀盖上,慢火煮30分钟
3. 起盖,加入材料C,拌匀,盖上继续慢火煮10分钟
4. 起盖,加入材料D, 拌匀,盖上继续慢火煮3分钟
5. 熄火出锅, 趁热享用
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Vegetarian Bak Kut Teh 素骨茶
Course: MainCuisine: Chinese5
servings10
minutes1
hourStart the first day of the CNY with vegetarian dishes! This year, add a vegetarian bak kut teh to your menu for another meat-free option to celebrate the new year. For those looking for a fermented bean curd vegetarian recipe, check out our past collections of CNY recipes!
Ingredients
- Ingredients A
30 g yu zhu
10 g cordyceps flower (soaked)
10 g white pepper
10 g dang shen
3 pc dong quai
2 pc ligusticum chuanxiong
2 pc licorice
- Ingredients B
6 pc shittake mushroom
4 tbsp soy sauce
1 tbsp dark soy sauce
3 litre water
- Ingredients C
200 g vegetarian pork belly
150 g vegetarian mushroom meat
10 g wolfberry
- Ingredients D
100 g fresh soy stick
15 pc canned button mushroom
12 pc tofu puff
2 tsp salt
Instructions
- Preparations
- Prepare a bowl of warm water, add 1 tbsp sugar, 1 tsp cornstarch & mix well, add mushroom, soak for 30 minutes until softened
- Wash Ingredients A, drain & set aside
- Fry vegetarian pork belly & vegetarian mushroom meat until golden brown, drain & set aside
- Steps
- Bring a pot of 3 litre water to boil
- Add Ingredients A & B, cover with a lid, cook with slow heat for 30 minutes
- Lift the lid, add Ingredients C, stir evenly, cover with lid, bring to boil, continue with low heat for 10 minutes
- Lift the lid, add Ingredients D, stir evenly, cover with lid, bring to boil, continue with low heat for 3 minutes
- Turn off the gas, it’s done!
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