14道家常素食菜，連吃一周都不膩。

vegetarian, 素食,recipe,食譜

Ingredient and Portion A: | 材料與分量 A: 20g dried tiger lily | 干金針菇 20克, 20g baby black fungus | 雲耳 20克

Ingredient and Portion B: | 材料與分量B: 10 slices ginger | 薑片 10片, 150g monkey head mushroom (soaked) | 猴頭菇 150克, 8 slices carrot | 紅蘿蔔片 8片

Seasoning | 調味料: 1/2 tsp vegetarian stock granule | 調味素 1/2茶匙, 1tsp vegetarian oyster sauce | 素蚝油 1茶匙, 1/2 tsp sugar | 糖 1/2 茶匙, 1 tsp soy sauce |醬油 1/2 茶匙, 1/2 tsp dark soy sauce | 黑醬油 1/2 茶匙

Thickening | 勾芡:Some corn starch |粟粉水 適量雲耳素雞食譜

Method | 做法：

1. Soak ingredients A until soften, wash and trimmed.

先把材料A放入清水泡軟，去蒂洗凈。

2. Blanch all ingredients (except for ginger).

把全部材料（姜除外）放入沸水中川燙片刻，撈出瀝干水。

3. Sauté ginger with 1 tbsp oil until fragrant.

燒熱鍋，放入1湯匙油把薑片爆香。

4. Toss in all blanch ingredients and then add in 1⁄2 bowl water

加入全部川燙材料炒香，然後注入1⁄2杯清水煮滾。

5. Add in seasoning and simmer for about 3 minutes, thicken with starch, done.

倒入調味料燜煮約3分鐘，最後加入生粉水勾芡即可。

Splendid Greens Recipe 風果年華食譜