Taiwan Tasty | 台灣好吃

Adventures in Vegetarian Taiwanese and Chinese Food | 台灣和中國素食

Braised seaweed root | 紅燒海帶根

 Ingredients     |        成份

Seaweed Root     350g               |            海帶根  350g

Fried Soy Sheet   450g               |           油炸豆腐片     450g

Seasoning   |    調味料

2 tsp sliced ginger                            |       兩茶匙 薑片

1 tsp Red Chili                                 |        一茶匙紅辣椒

2 tsp  mushroom powder              |        兩茶匙香菇粉

Star anise    1g                               |        八角數顆    1g

3 tbsp Soy Sauce                           |         三湯匙醬油

2 tbsp Vegetarian mushroom oyster sauce   |     兩湯匙香菇素蠔油

Rock Sugar           25g                    |        冰糖          25g

2 cup  water                                    |        兩杯水

Pan Fry Oil   |       鍋中用油

1 tbsp Canola oil                          |     一湯匙

 Procedure    |    做法說明

a)     The seaweed root was soaked until it tastes not salty.

一)    海帶根浸泡至沒有鹹味。

b)     Each fried soy sheet was cut into three section.

二)  將油炸豆腐片一切為三。

c)      Put one tablespoons oil into a wok.  Heat oil, Saute ginger and Star anise .  Add the seaweed root stiring about 1 minute.  Then mix seasonings cook about 2 minutes.  Finally pour fried soy sheet into wok cook( Stir several times) until the seasoning material becomes dry.

三) 熱鍋燒油先爆薑片和八角,  再將海帶根放入炒ㄧ分鐘,將調味料放入煮約兩分鐘。最後將油炸豆腐片放入煮至調味料乾(期間要翻炒數次)即可盛盤。

    

 

 

 

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Bell peppers with marinated bean curd | 彩椒豆乾

Ingredients            |        成份

1/2  green bell pepper                          |           青椒半個

1/2 yellow bell pepper                        |           黃椒半個

1/2 red bell pepper                             |          紅椒半個

4  Marinated Bean Curd      200g        |        豆腐乾四塊     200g

1 bag of preserved vegetable   100g    |           榨菜一包         100g

Seasoning   |       調味料

1 tbsp soy protein meat sauce          |     一湯匙陳年炸醬

2 tsp  mushroom powder                  |      兩茶匙香菇粉

1 tbsp  Vegetarian Oyster Sauce      |      一湯匙素蠔油

Pan Fry Oil   |       鍋中用油

1 tbsp Canola oil                          |     一湯匙

 Procedure    |    做法說明

a)     Slice marinated bean curd and bell peppers into strip shape.

一)     將豆乾 、三種彩椒切成絲。

b)     Put one tablespoon oil into a wok.  Heat oil,  put the marinated bean curd and seasonings stir about 1 minute.  Then put bell peppers stiring about 1 minute.

二)  熱鍋燒油加入豆乾及調味料炒ㄧ分鐘,再放入三種甜椒翻炒約ㄧ分鐘即可。

 

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Mapo Tofu | 麻婆豆腐

Ingredients     |        材料

1    Tofu                                      |       豆腐一盒

1 cup peas&carrots                    |      一杯冷凍紅蘿蔔青豆

Seasoning   |       調味料

1 tsp soy sauce paste                    |      一茶匙醬油膏

1 tbsp soy protein meat sauce     |     一湯匙陳年炸醬

1 tbsp hot sauce                             |       一湯匙麻辣醬

2 tbsp Satay & Soybean Sauce      |       兩湯匙素道炸醬

1/3 cup water                                  |            1/3 杯水

      

Pan Fry Oil   |    鍋中用油

1 tbsp Canola oil                          |   一湯匙

Instructions | 做法說明

a)    Cut the Tofu into small pieces added to the water for boilimg.  Picked up.

一)  豆腐切成小塊加入開水煮開後,撈起 。

          

b)   Put one tablespoons oil into a wok. Stir the peas&carrots, add seasoning cook about 2 minutes. Put the (a) into wok cooking until the material becomes dry.

二) 熱鍋加入一湯匙油, 將紅蘿蔔青豆放入抄一下,加入調味料燒開後,將豆腐(一)放入燉煮至水乾即可。

     

 

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Braised Kombu (Dried Seaweed) with Chewy Beancurd | 滷海帶百頁豆腐

 

Ingredients     |        成份

Kombu Dried Seaweed  4 oz       |      乾海帶一包       4 oz

Chewy Beancurd   4  pieces          |       百頁豆腐四條         4 oz

      

 Seasoning   |       調味料

1/2 cup soy sauce                                 |      1/2 杯醬油

4 cups water                                        |         四杯水

2 tsp  mushroom powder              |        兩茶匙香菇粉

2 tbsp Vegetarian Oyster Sauce      |      兩湯匙素蠔油

2 tbsp  Blue Agave or (Sugar)        |        兩湯匙龍舌蘭糖漿(Blue Agave)  或 (糖)

2 small bags Spice foe spiced food     |     兩小包漢宮滷包

Instructions | 做法說明

a)         Kombu Dried Seaweed  was soaked in water for about four hours.

一)    海帶用水浸泡約四個小時。

b)         (a) was washed with water.   First cut the Kombu to small square shape(4″ x 4″) then roll into a small roll with a toothpick  staying in the middle of it.

二)     將浸泡的海帶洗乾淨後。切成小塊捲成小卷狀用牙籤再中間固定。

         

      

c)     Put (B) into the pot, add seasonings to boil over medium heat and cook for twenty minutes.  Add Chewy Beancurd cook for about thirty minutes (In the meantime flip over the Chewy Beancurd several times.)

三)   將(二) 放入鍋中加調味料煮開後中火再煮二十分鐘,   加入百頁豆腐再煮約三十分鐘 (其間最好翻轉幾次百頁豆腐)。

     

d)        Cut (c) into small pieces after cool down.  Put them to a plate sprinkle with sesame oil and serve.  The remain of dish can stay with the rest soup (c) putting into the refrigerator.  It will be more tasty next day.

四)     待冷後即可切成小塊裝盤灑些麻油即可上桌, 沒有吃完的可與剩下的湯汁一起放入冰箱內,隔天會更入味。

         

 

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Marinated mustand with beancurd skin roll | 梅菜豆皮捲

Ingredients     |        成份

Dried Marinated Mustard   32g      |      梅乾菜        32g

Dried Beancurd Skin Roll     4 oz.   |      豆皮捲          4 oz.

**   Dried Marinated Mustard has been marinated by soy sauce it tastes very salty.  Suggested half  pack only.

**   梅乾菜是經醬油醃過的味道很鹹,  所以只用半包。

Seasoning   |       調味料

1 tsp  mushroom powder              |       一茶匙香菇粉

1 tsp Stevia                                     |       一茶匙甜菊(Stevia)

2 tbsp  Blue Agave or (Sugar)        |        兩湯匙龍舌蘭糖漿(Blue Agave)  或 (糖)

Instructions | 做法說明

a)     Marinated Mustard was washed with water,  add two cups of water to soak for about 20 minutes.  Discard the soaking water by half.

一)    將梅乾菜用水洗淨,   加兩杯水浸泡約二十分鐘。 將浸泡的水倒掉一半 。

b)        (A) was put into the pot with 3 cups of water cook until boiling.   Turning to medium heat, add the seasonings and cook for 10 minutes.  Put dry beancurd into pot cooking until the material becomes dry.   Eat with rice feel tasty.

二)     將(一)放入鍋內加入三杯水燒開,加入調味料煮十分鐘後,放入豆皮捲再煮至湯汁乾即可。 這道菜味道比較重很下飯。

    

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Sugar Peas with Bean Curd | 醬爆豆乾

 Ingredients     |        成份

2 carrots       115g                                             |      紅蘿蔔兩根    115g

4 Marinated Bean Curd      200g                     |    豆腐乾四塊     200g

1/2 cup shiitake mushroom       50g               |      四朵香菇          50g

Black fungus     7g                                         |      黑木耳      7g

1/2 cup  Imitation Ham(Soybean Fiber)  95g    |    半杯素火腿     95g

Sugar Peas           70g                                       |        荷蘭豆         70g

Seasoning   |       調味料

1 tsp salt                                          |      一茶匙鹽

1 tsp soy sauce paste                    |      一茶匙醬油膏

1 tbsp soy protein meat sauce     |     一湯匙陳年炸醬

2 tsp  mushroom powder              |      兩茶匙香菇粉

1 tsp white pepper                         |    一茶匙胡椒粉

**  If you prefer spicy add 1 tsp chili paste.

** 喜歡辣椒的可以加 一茶匙紅辣椒。

Pan Fry Oil   |       鍋中用油

2 tbsp Canola oil                          |   兩湯匙

Instructions | 做法說明

a)     Dip Black fungus into cold water till it becomes soft(at least half hour).

一) 先將黑木耳用冷水泡軟。

b)      Dice the imitation ham, carrots, marinated bean curd, shiitake mushroom, and black fungus into small pieces.

二)   將素火腿、紅蘿蔔、豆腐乾、香菇、木耳切成小塊。

c)      Put two tablespoons oil into a wok. Stir the Imitation ham  (a),  mushrooms,   Bean Curd , Celery,   Carrots, black fungus, sugar peas and seasonings about 2 minutes ready to eat.

三) 熱鍋中放兩湯匙油 ,依次放入素火腿、豆腐乾、香菇、紅蘿蔔、木耳、荷蘭豆和調味料鍋中翻炒一下約兩分鐘即可上桌。

 

 

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Cabbage with Tofu Roll | 包心菜豆腐卷

 

Ingredients     |        材料

1 Extra-Firm  Tofu                                          |      老豆腐一塊

1/3  cup shiitake mushroom                        |      三朵香菇

1 carrot                                                          |       紅蘿蔔一根

Jicama     200g                                               |      沙葛 (豆薯)    200g

Vege Tuna Salad     130g                             |      鮪魚素沙拉        130g

1  pack of Mung Bean Vermicelli                |     粉絲一把

       

Seasoning   |     調味料

1 tsp ginger (mashed)                   |       一茶匙薑末

1 tsp salt                                       |      一茶匙鹽

1 tbsp soy sauce paste               |       一湯匙醬油膏

1 tbsp toona sauce                       |      一湯匙香椿醬

1 tbsp  mushroom powder          |     一湯匙香菇粉

2 tsp sesame oil                           |      兩茶匙蔴油

1/3 tsp five spice powder            |      1/3茶匙五香粉

1/3 tsp white pepper                     |    1/3茶匙胡椒粉

1/2  Wheat gluten                       |     1/2 cup 麵筋粉

Instructions | 做法說明

a)     The Tofu  is dipped into boiling water soaking for ten minutes.  Drain the water and crushed the Tofu afterward.

一)  老豆腐加水燒開浸泡十分鐘,瀝乾後碾碎 。

b)       Dip mushrooms and Mung Bean Vermicelli  into cold water till it becomes soft(at least half hour).

二)   乾香菇和粉絲用冷水浸泡至軟。

c)       Use food processor to chop mushrooms, carrot, Jicama into pieces.  Cut Mung Bean Vermicelli  into small pieces.

三)   將香菇、紅蘿蔔、沙葛(可以用食物處理機)。 粉絲切成小段。

d)      Put the Vege Tuna Salad, mushrooms, carrot, Jicama , Mung Bean Vermicelli  and  the seasonings into the (a) and mix well.

四)    將鮪魚素沙拉、香菇、紅蘿蔔、沙葛、粉絲與調味料一起放入(一)攪拌均勻,

    

e)    Put whole cabbage  into the boiling water soaking for five minutes until becomes soft.  Take out and drain the water.  let it cool.

五) 將包心菜整個放入沸水中浸泡五分鐘至變軟 , 拿出瀝乾水份待涼。

      

f)       Peel off a piece of cabbage and stay on the plate sprinkling some cornstarch.   (d) was put evenly on cabbage and wrap up becoming cylinder shape.  Put it into a plate.

六)    拿一片冷卻的包心菜 放在盤中灑一些太白粉 ,將(四)料平均鋪在上面 再捲成長形,  放入蒸盤上。

     

    

g)       Steam about 25 minutes, pour out and cut into many small sections.

七) 用電鍋蒸二十五分鐘 ,  拿出來切成小段就可以吃了。

    

 

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Spicy Veggie Meat | 餘香若絲

Ingredients      |             成份

Jicama     200g                                           |           沙葛 (豆薯)    200g

1/2 cup shiitake mushroom                     |            五朵 香菇

Black fungus     7g                                  |           黑木耳      7g

1/2 cup Vegan Pork Shreds (Dry)           |           半杯素肉絲(乾)

1 tsp ginger  (mashed )                         |           一茶匙薑末

     

#1   Seasoning (for Imitation meat strips (Dry)   |  #1   調味料 (醃素肉絲)

1 tsp ginger (mashed)                   |       一茶匙薑末

2 tsp soy sauce paste                 |        兩茶匙醬油膏

1 tsp  mushroom powder           |        一茶匙香菇粉

1/4  tsp sesame oil                      |          1/4茶匙蔴油

1/4  tsp five spice powder          |         1/4茶匙五香粉

1/4  tsp white pepper                  |        1/4茶匙胡椒粉

#2  Seasoning   |    #2    調味料

1 tsp Fresh Chili (or Chili paste)            |     一茶匙辣椒醬 (寧記)

1 tbsp soy protein meat sauce           |      一湯匙陳年炸醬

1 tsp soy sauce paste                         |         一茶匙醬油膏

2 tsp  mushroom powder                   |      兩茶匙香菇粉

1 tsp white pepper                              |     一茶匙胡椒粉

Pan Fry Oil   |    鍋中用油

2 tbsp Canola oil                          |   兩湯匙

 Instructions | 做法說明

a)     Dip Black fungus and mushrooms into cold water till it becomes soft(at least half hour). Put Imitation meat strips (Dry) into hot water for two minutes and drain. Add # 1 seasoning to marinate for about ten minutes.

一) 先將黑木耳和香菇用冷水泡軟。乾素肉絲用熱水泡兩分鐘瀝乾,加入# 1 調味料醃約十分鐘。

b)     Slice mushrooms, Jicama and Black fungus  into strip shape.

二)    香菇、沙葛 (豆薯)、 木耳切絲。

c)      Put two tablespoons oil into a wok. Stir the Imitation meat strips  (a).  First put the 1 tsp mashed ginger then stir with mushrooms,  jicama, black fungus  and #2 seasoning about 2 minutes ready to serve.

三) 熱鍋中放兩湯匙油,將(一)醃好的素肉絲抄約一分鐘,先放入一茶匙薑末後依次放入香菇、沙葛 (豆薯)、木耳和#2調味料鍋中翻炒一下約兩分鐘即可上桌。

    

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Braised Bean Curd sticks | 紅燒腐竹

 Ingredients      |        成份 

1 tsp ginger slices                       |       一茶匙薑片

1/2   White radish(Daikon)         |       白蘿蔔半個

2 Carrots                                     |       紅蘿蔔兩根

1/2 cup shiitake mushroom      |     五朵 香菇

1/2  bag of  Bean curd sticks      |       腐竹半包

  Seasoning   |      調味料

1 tsp salt                                    |      一茶匙鹽

1 tbsp Soy sauce paste            |      一湯匙醬油膏

1 tbsp Soy sauce                      |       一湯匙醬油

2 tsp  mushroom powder         |      兩茶匙香菇粉

1 1/2 cup water                          |       1 1/2 杯水

Pan Fry Oil   |    鍋中用油

2 tbsp Canola oil                     |    兩湯匙

Instructions | 做法說明

a)        Soak the bean curd sticks in the boiled water about ten minutes. Cut them into the size of 2 inches long strips.

一)     將腐竹用開水泡約十分鐘。 切成兩寸長條。

    

b)     Dip dry mushroom into cold water about one hour. Scratch the surface of daikon and carrots washing with water.  Cut daikon, carrots and black mushroom into small pieces.

二) 乾香菇用冷水泡約一小時。 紅蘿蔔、白蘿蔔洗淨, 將紅蘿蔔、白蘿蔔及香菇切小塊。

c)     Put two tablespoons oil into a wok. Heat oil, Saute ginger, put the daikon, carrots and black mushroom (b) stir about 2 minutes.

三) 熱鍋燒油先爆薑片,  將紅蘿蔔、白蘿蔔、  香菇 炒兩分鐘。

d)     Add the seasoning and bean curd sticks (a) cook about 25 minutes until daikon becomes soft.

四)  加入調味料及腐竹燉煮二十五分鐘,  白蘿蔔已經煮透了即可上桌。

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Garbanzo Beans with Bean Curd | 素醬

Ingredients      |        成份 

4 Marinated Bean Curd      200g                     |    豆腐乾四塊     200g

1 can garbanzo beans               |        一罐鷹嘴豆

1/2 cup shiitake mushroom             |     五朵 香菇

1 bag of Smashed Preserved Radish      |      一包榨菜末

1 cup  Minced Textured Vegetable Protein       |      一杯素碎末(乾

#1   Seasoning (Minced Textured Vegetable Protein )   |  #1   調味料 (醃素碎末)

1 cup hot water                              |       一杯熱水

1 tsp ginger (diced)                       |       一茶匙薑末

2 tsp soy sauce paste                 |       兩茶匙醬油膏

1 tsp  mushroom powder           |     一茶匙香菇粉

1/4  tsp sesame oil                      |      1/4茶匙蔴油

1/4  tsp five spice powder          |     1/4茶匙五香粉

1/4  tsp white pepper                  |    1/4茶匙胡椒粉

1 tsp Cornstarch                        |     一茶匙太白粉

***  Mix one cup of hot water with  Minced Textured Vegetable Protein  .   Let it stay two minutes. and add # 1 seasoning to marinate for about ten minutes.

***  乾素碎末用熱水泡兩分鐘,加入# 1 調味料醃約十分鐘。

#2 Seasoning   |     #2 調味料

1 tsp salt                                          |      一茶匙鹽

1 tsp soy sauce paste                    |      一茶匙醬油膏

2 tbsp soy protein meat sauce    |      兩湯匙陳年炸醬

1 tbsp  mushroom powder            |      一湯匙香菇粉

1 tsp sesame oil                              |      一茶匙蔴油

1/2 water                                       |        水半碗

Pan Fry Oil   |       鍋中用油

2 tbsp Canola oil                          |   兩湯匙油

Instructions | 做法說明

a)       Dice the marinated bean curd and mushrooms into small pieces.

一)    將豆腐乾、香菇切成小丁備用 。

b)      Add 2 tbsp of oil in a stir-fry pan.  Heat on medium high heat. First, saute the  Minced Textured Vegetable Protein. Add materials by following sequence:  marinated bean curd, mushrooms,  smashed preserved radish and garbanzo beans.  Add the #2 seasoning cooking about 10 minutes.

二)   爐上鍋子燒熱後加入兩湯匙油 , 油熱後先將素碎末放入炒香, 再將豆腐乾、香菇、榨菜末、鷹嘴豆一起加入拌炒一下 ,將#2調味料放入燒十分鐘即可盛盤。

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