Taiwan Tasty | 台灣好吃

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

Vege Saozi Noodle | 素哨子湯麵

Ingredients      |        成份 

Green beans      250g                        |        四季豆       250g

2 Tomatoes                                        |        兩個蕃茄

Vege Gobo Tempura   150g              |        素牛蒡甜不辣     150g

1/3 cup shiitake mushroom             |        三朵 香菇

Bean Curd Sheet       2  Sheets          |         腐竹片兩片

Black fungus     7g                           |        黑木耳      7g

Fresh noodles       250g                      |        新鮮麵條       250g

    

Seasoning   |    調味料

1 tsp salt                                              |        一茶匙鹽

4 tsp  mushroom powder                  |       四茶匙香菇粉

1 tbsp  Vegetarian Oyster Sauce      |      一湯匙素蠔油

8 cups water                                        |       八杯水

 Pan Fry Oil   |       鍋中用油

1 tbsp Canola oil                          |     一湯匙

 Procedure    |    做法說明

a)      Slice marinated bean curd, mushrooms, black fungus, and Vege Gobo Tempura  into strip shape(2″).   Tomato was cut into small pieces.  The Bean Curd Sheet was soaked with hot water and torn into small pieces.

一)   將四季豆、  香菇、 木耳、牛蒡甜不辣切成兩寸長條。 蕃茄切小塊 。  腐竹片泡軟撕成小片。

      

b)     Put one tablespoon oil into a wok. Stir the tomatoes, mushrooms, black fungus, and Vege Gobo Tempura, Bean Curd Sheet  and all seasoning cook until boiling.

二)  熱鍋中放一湯匙油,先爆蕃茄翻炒一下再將香菇、 木耳、四季豆、 牛蒡甜不辣、腐竹片和所有調味料依次放入鍋中煮至湯滾,可以嘗一下味道鹹淡隨個人。

      

c)       Put the noodle into another pot with boiling water (stir with chopsticks). After 2 minutes string take out the noodles and mix with (b) soup.

三) 另燒一鍋水, 水滾即將麵條放入鍋中 , 用筷子將麵條攪開待水滾即可將麵盛入碗中 ,再將(二)加入碗中即可。

 

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Potherb mustard Bun | 雪菜包子

Dough Ingredients           |        麵糰成份

2 cups Bread Flour                |       兩杯高筋麵粉

4 cups all-purpose flour        |       四杯麵粉

1 tsp  yeast                             |     一茶匙酵母粉

1 tbsp sugar                            |      一湯匙

3 1/3 cups warm water          |   三杯溫水

1 cup Bisquick mix                |    一杯鬆餅粉

Ingredients (fillings)    |        成份 (包子餡)

Potherb mustard   500g                                |        雪菜        500g

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

Black fungus     7g                                    |      黑木耳      7g

1/2 cup shiitake mushroom                       |     五朵 香菇

1  pack of Mung Bean Vermicelli              |    粉絲一把

Seasoning   |     調味料

1 tsp  mushroom powder      |     一茶匙香菇粉

1 tsp sesame oil                    |    一茶匙蔴油

2 tsp Stevia                            |       甜菊(Stevia)兩茶匙

2 tbsp Blue Agave                 |        兩湯匙藍色龍舌蘭糖漿(Blue Agave)

2 tsp soy sauce paste           |       兩茶匙醬油膏

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

Pan Fry Oil   |       鍋中用油

2 tbsp Canola oil                      |   兩湯匙油

Instructions | 做法說明

a)  In a mixing bowl, combine the warm water, sugar and baking powder.  Mix thoroughly.  It should begin to foam.  |

一)  先用一容器將溫水 、糖及發粉加入 待起泡

b)  Mix the all-purpose flour and Bread Flour  evenly then add mixture from (a).    mix  Bisquick mix  until a smooth dough forms and allow dough to rest for about two hours  |

二) 將普通麵粉及高筋麵粉攪和均勻後將(一)之溫水加入,  用手將麵和成糰後再加

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Cucumber Pot Stickers | 黃瓜鍋貼

Dough Ingredients           |        麵糰成份

3 cups all-purpose flour    450g      |        三杯中筋麵粉   450g

1 tsp salt                                            |        一茶匙鹽

1 cup cold water  (cucumber juice)  |      一杯冷水(黃瓜汁)

Ingredients (fillings)    |        成份 ( 內餡)

1 bag sponge fried tofu      170g     |       海綿豆泡     170g

1 cup  Vege Ham Paste                     |         素肉漿   190g

1 cup vegetable Paste                       |         素菜漿   190g

1/2 cup shiitake mushroom             |        五朵香菇 (半杯)

1  pack of Mung Bean Vermicelli    |      粉絲一把

Black fungus     7g                          |      黑木耳      7g

6 cucumbers                                       |        小黃瓜六個

    

Seasoning   |     調味料

1 tbsp ginger (diced)                       |        一湯匙薑末

1 tsp salt                                          |      一茶匙鹽

1 tsp soy sauce paste                    |      一茶匙醬油膏

1 tbsp toona sauce                         |       兩湯匙香椿醬

1 tbsp  mushroom powder            |      一湯匙香菇粉

1 tbsp sesame oil                           |      一湯匙蔴油

1/2 tsp five spice powder               |      1/2 茶匙五香粉

1/2 tsp white pepper                      |       1/2 茶匙胡椒粉

 Procedure    |    做法說明

a)      The cucumber was shred and salted about 10 minutes. Squeezed water out of cucumber and cut into small pieces.  Extrusion of cucumber juice can be used to mix with flour.

一)   小黃瓜搓成絲加一茶匙鹽醃十分鐘後 ,   擠乾水分放在菜板上剁成小段。  擠出的黃瓜汁可以用來和麵。

     

    

b)    Mix up the all-purpose flour and water (cucumber juice) together until it becomes a smooth dough form.  Allow dough rests for about two hours  |

二)  將麵粉及水(或黃瓜汁)和成糰後, 放置醒約兩小時。

   

c)     Use food processor  chop the sponge fried tofu, mushrooms, fungus into small pieces.  Mung Bean Vermicelli  were soaked and cut into small pieces.

三)   用食物處理機將海綿豆泡、  香菇、 木耳切碎 。  粉絲用冷水泡軟後切斷。

d)         Vege Ham Paste and vegetable Paste need to thaw,  put all the seasonings  and (c)  stir evenly.

四)     素肉漿、 素菜漿需先解凍 , 將所有調味料放入攪拌均勻後  ,把(三)放入再一次攪拌。

e)       Finally put the (a) into to (d) mix evenly.

五)     最後將黃瓜(一) 加入(四)輕輕的攪拌均勻 即可。

     

f)       (B) is divided into two parts.   Take one part knead diameter of about 2.5cm long strip dough and cut into 25 pieces.   Pick up one piece and rod into a round sheet (diameter 3″).

六)    將(二)分成兩份  。  取一份搓成直徑約2.5cm 的長條,切成二十五個小麵糰 。 灑上些麵粉避免沾粘,桿成圓形薄片(直徑 3″)。

     

g)    Put the (e) into middle of dough sheet(f).      Clenched middle of dough sheet and let both ends opening.

七)   將餡料(五)放在麵片上,  中間捏緊, 兩端開口, 就成鍋貼。

      

h)      Heat up a pan, add a tablespoon of oil put the pot stickers into pan.  Add one cup of water (a cup of water + two teaspoons flour) with medium heat cook until dry (cover the pot lid). Then low heat simmer till at the bottom become golden brown.

八)   鍋燒熱, 加一湯匙油 將鍋貼排在鍋中,  加入一碗麵水(一杯水+兩茶匙麵粉) 用中火煮至水乾(蓋上鍋蓋)後,   再用小火煎至底部金黃即可起鍋。

     

 

 

 

 

 

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Spinach pocket | 菠菜盒子

 Dough Ingredients           |        麵糰成份

3 cups all-purpose flour    450g      |        三杯中筋麵粉   450g

1 tsp salt                                            |         一茶匙鹽

1 cup water                                      |       一杯冷水

 Ingredients (fillings)    |        成份 ( 內餡)

Spinach      400g                                       |            菠菜        400g

1/2   White radish(Daikon)   400g             |            白蘿蔔半個      400g

2 Carrots                  330g                         |            紅蘿蔔兩根           330g

1/2 cup shiitake mushroom    90g          |           四朵香菇 (半杯)  90g

1  pack of Mung Bean Vermicelli           |          粉絲一把

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 tsp ginger (diced)                       |       一茶匙薑末

1 tbsp soy sauce paste               |       一湯匙醬油膏

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 cup hot water                         |        一杯開水

***  Pull one cup of hot water into  Minced Textured Vegetable Protein  .   Let it stay two minutes and drain. Add # 1 seasoning to marinate for about ten minutes.

***  乾素碎末用熱水泡兩分鐘瀝乾,加入# 1 調味料醃約十分鐘。

#2 Seasoning   |     #2 調味料

1 tbsp ginger (diced)                       |        一湯匙薑末

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

1 tsp  mushroom powder              |      一茶匙香菇粉

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)  Mix up the all-purpose flour and water together until it becomes a smooth dough form.  Allow dough rests for about two hours  |

一) 將麵粉及水和成糰後 放置醒約兩小時。

b)     The Daikon was shred and salted about 30 minutes. Squeezed water out of Daikon and cut into small pieces.

二)   白蘿蔔搓成絲加三茶鹽醃約三十分鐘,  擠乾水份後 , 切小段。

    

c)     The  Carrots were shred and cut into small pieces.  Shiitake mushroom and Mung Bean Vermicelli  were soaked and cut into small pieces.

三)   紅蘿蔔搓成絲切小段。   香菇、粉絲泡軟切小段。

      

d)      Spinach was washed and drained, then cut into small pieces.

四)  菠菜洗淨瀝乾水份, 切成小段。

    

e)      Put two tablespoons oil into a wok then stir the Minced Textured Vegetable Protein, mushrooms, Carrots, Daikon and #2 seasoning for two minutes.   Finally add the vermicelli in order to absorb any excess water.

五)  熱鍋中放兩湯匙油,將醃過的素碎末、香菇、紅蘿蔔、白蘿蔔和#2調味料依次放入鍋中翻炒一下,最後放入粉絲吸水份。

       

      

f)       Put (d) into (e) mixing evenly.

六)    將菠菜(四)加入(五)抄好的餡料拌勻。

     

g)    (A) was divided into 12 parts. Pick up one part and rod into a round sheet (diameter 8″)

七) 將(一)分成十二份 ,拿出一份桿成圓形薄片(直徑 8″)

    

h)     Fill (f)  into half of the dough sheet (g) then folded the other half of the dough sheet to cover the fillings. Use your fingers to press tight the edge of the dough sheet in order not to  let the fillings leak.

八)   將(六)拌好的餡料鋪滿半邊麵片(七)  , 再將另一半邊麵片摺過來壓緊包好。

    

i)  Put 1 teaspoon of oil into a pan under low heat for the stove.  Stay  (h) into pan cook about 4 minutes then flip over the pocket cook for another 4 minutes. Both sides should become golden brown.

九)   熱鍋加一茶匙油將(八)放入,用中小火煎至兩面黃即可。

    

 

 

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Green beans baked bun | 素胡椒餅

 Dough Ingredients           |        麵糰成份

3 cups all-purpose flour    450g      |        三杯中筋麵粉   450g

1 tsp  yeast                                       |        一茶匙酵母粉

1 tbsp sugar                                     |         一湯匙

1 cup warm water                          |      一杯溫水

2 tbsp Butter                                    |        兩湯匙奶油

 Ingredients (fillings)    |        成份 ( 內餡)

1 bag Green beans      400g              |        一包四季豆       400g

2 Marinated Bean Curd      100g     |       豆腐乾兩塊     100g

1/2 cup shiitake mushroom            |        五朵香菇 (半杯)

200g Organic Cheddar Cheese       |        有機起司     200g

    

Seasoning   |       調味料

1 tsp salt                                          |      一茶匙鹽

3 tbsp Satay & Soybean Sauce        |        三湯匙素道炸醬

1 tbsp soy sauce paste                    |      一湯匙醬油膏

Pan Fry Oil   |       鍋中用油

2 tbsp Canola oil                          |   兩湯匙

Instructions | 做法說明

a )    In a mixing bowl, combine the warm water, sugar and yeast.  Mix thoroughly.  It should begin to foam.  |

一)  先用一容器將溫水 、糖及發粉加入待起泡。

b)      Mix  (a) into all-purpose flour until a smooth dough forms.  Next step, add butter mix evenly then allow dough to rest for about two hours.  |

二)  將(一)加入麵粉攪和均勻後。 再將奶油加入揉入麵團,   放置醒約兩小時。

     

c)         Dice the Green beans, mushrooms and marinated bean curd  into small pieces.

三)   將四季豆、香菇、豆腐乾切成小丁備用 。

    

d)    Cheese was shred into strip.

四)起司搓成絲備用。

e)     Put two tablespoons oil into a wok. Stir the  mushrooms,  Bean Curd , green beans and seasoning about 2 minutes.

五)熱鍋中放兩湯匙油,依次放入香菇、豆腐乾、四季豆和調味料鍋中翻炒一下約兩分鐘。

    

f)    The dough  (b) is divided into twenty small  parts (each about 40g). Rod it into the circle (diameter about 4 “). It  should be the shape of thick at center,  surrounding thin. Put fillings (e) and cheese in the middle and wrap.

六) 將(二)發好之麵團分成二十個小劑子(每一個約40g),  桿成圓片(直徑約4″) 要中間厚周邊薄, 把(五)炒好的餡料和起司放在中間包好。

       

     

g)    Prepare half cup of black sesame seeds and half cup of milk (two teaspoons of condensed milk and four tablespoons of water).    Brush the milk on the surface of (f) and coated with black sesames.  Place on the baking plate for 15 minutes before put into oven .

七)  準備半碗黑芝麻和半碗奶水(兩茶匙煉奶加四湯匙水),  將包好的(六)刷上奶水再沾上黑芝麻排入烤盤上醒約十五分鐘。

   

h)       Preheat oven 325 F ,  bake about 30 minutes.

八)   烤箱預熱  325 度 ,    放入烤箱烤約三十分。

 

 

 

 

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Pumpkin fried rice noodles | 南瓜炒米粉

 Ingredients     |        成份

1/3  Pumpkin       120g                                |      1/3 南瓜    120g

1/2 Cabbage                                               |      包心菜半個

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

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

1/2 bag Rice Stick                                       |         細米粉半包    200g

Seasoning   |       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

2 tsp  mushroom powder              |      兩茶匙香菇粉

1 tsp white pepper                         |    一茶匙胡椒粉

1/2 cup water                                 |     1/2 杯水

Pan Fry Oil   |       鍋中用油

2 tbsp Canola oil                          |   兩湯匙

Instructions | 做法說明

a)     Shred the cabbage, slice mushrooms and vegetarian ham. Cut the pumpkin into small pieces.  Soak the rice stick with hot water till it becomes soft then cut into  5″ length.

一)   包心菜、 香菇、  素火腿切細絲 ,南瓜切成小塊 ,米粉絲用熱水泡軟後切斷。

      

b)     Put two tablespoons oil into a wok. Stir fry the mushrooms,  vegetarian ham, cabbage, pumpkin and all seasoning.   Finally add the rice stick stir evenly.

二)  熱鍋中放兩湯匙油,將香菇、 素火腿、包心菜、南瓜和所有調味料依次放入鍋中翻炒一下,最後放入米粉拌炒均勻即可。

      

 

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Whole wheat with corn meal steamed bread | 全麥玉米粉饅頭

Dough Ingredients           |        麵糰成份

2 cups Whole wheat Bread Flour                |       兩杯全麥高筋麵粉

4 cups all-purpose flour                               |       四杯麵粉

2 cups ground soy beans                              |       兩杯豆渣

1 cup Corn meal                                            |        一杯玉米粉

1 cup boiling water   (for Corn meal)              |        一杯開水  (燙玉米粉)

1 tsp  yeast                                                    |        一茶匙酵母粉

2 tbsp sugar                                                  |         兩湯匙

2 1/4 cups warm water                                 |      2 1/4杯溫水

1 tbsp Butter                                                 |       一湯匙奶油

Ingredients (fillings)    |        成份 (餡料)

Candied kumquat     50g                               |       蜜餞金橘      50g

Raisins      100g                                           |         葡萄乾       100g

Roasted walnuts    100g                             |       熟核桃仁       100g

**  Kumquat and walnuts cut into small pieces.

**  將金橘和核桃仁切成小塊

     

Instructions | 做法說明

a)   Mix the corn meal with boiling water evenly.  |

一)      先將玉米粉用開水燙熟攪拌均勻。

b )  In a mixing bowl, combine the warm water, sugar and yeast.  Mix thoroughly.  It should begin to foam.  |

二)  先用一容器將溫水 、糖及發粉加入待起泡。

c)  Mix the ground soy beans, all-purpose flour and Bread Flour  evenly.  Add  (a) to stir evenly.

三) 將豆渣、普通麵粉及高筋麵粉攪和均勻後,將(一)之燙熟之玉米粉加入攪和均勻 。

               

d)    Add (b) mix until a smooth dough forms.  Next step, add butter mix evenly then allow dough to rest for about two hours.  |

四) 再加(二)之溫水用手將麵和成糰後,再將奶油加入揉入麵團,   放置醒約兩小時。

e)      Finally put the fillings into (d) mix evenly.

五)  將(四)發好之麵團加入已切小塊的餡料  用手揉進麵團中。

           

e)    The dough  (d) is divided into seventeen small  parts (each about 70g).   The dough is rub by palm and becomes round shape.

六) 將(五)分成十七個小劑子(每一個約70g),  用手搓揉做成圓形饅頭。

)   A wax paper was cut into small pieces and put the buns above them.  Let them rest in the steamer about 30 minutes.  Put the steamer on the rice cooker which has boiling water inside and steam for 20 minutes. **Do not open the lid during  the process of steaming.

七)  將饅頭下面墊一張臘紙放入蒸籠中醒約三十分鐘 ,  把蒸籠放上已燒開水的電鍋上蒸二十分鐘(**這中間千萬不要把鍋蓋打開看好了沒有)。

 

 

 

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Cabbage buns | 包心菜包子

Dough Ingredients           |        麵糰成份

2 cups Bread Flour                |       兩杯高筋麵粉

4 cups all-purpose flour        |       四杯麵粉

1 tsp  yeast                             |     一茶匙酵母粉

1 tbsp sugar                            |      一湯匙

3 1/3 cups warm water          |   3 1/3杯溫水

1 cup Bisquick mix                |    一杯鬆餅粉

Ingredients (fillings)    |        成份 (包子餡)

1/2 Cabbage                                              |      包心菜半個

1/2 cup shiitake mushroom                     |     五朵 香菇

Black fungus     7g                                  |      黑木耳      7g

1/2 cup Vegetarian Ham(Soybean Fiber)     |    半杯素火腿

2 carrot                                                      |     紅蘿蔔兩根

1  pack of Mung Bean Vermicelli            |    粉絲一把

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 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

#2 Seasoning   |     #2 調味料

1 tbsp ginger (diced)                       |        一湯匙薑末

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

1 tbsp  mushroom powder            |      一湯匙香菇粉

1 tsp sesame oil                              |      一茶匙蔴油

1 tsp five spice powder                  |     一茶匙五香粉

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)  In a mixing bowl, combine the warm water, sugar and yeast.  Mix thoroughly.  It should begin to foam.  |

一)  先用一容器將溫水 、糖及發粉加入待起泡。

b)  Mix the all-purpose flour and Bread Flour  evenly then add  (a).

二) 將普通麵粉及高筋麵粉攪和均勻後將(一)之溫水加入,  用手將麵和成糰 。

c)   Put  Bisquick mix  into (b) mix until a smooth dough forms and allow dough to rest for about two hours  |

三) 再加Bisquick mix 揉成麵糰 要三光(手光 麵光 盆光) 放置醒約兩小時。

     

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

四) 先將黑木耳用冷水泡軟。

e)     Put Minced Textured Vegetable Protein  into 1 cup of hot water for two minutes. Add # 1 seasoning to marinate for about ten minutes.

五)乾素碎末用一杯熱水泡兩分鐘,加入# 1 調味料醃約十分鐘。

      

f)  Dice the  cabbage, shiitake mushroom,  vegetarian ham ,carrot  and black fungus into small pieces. Soak the vermicelli with cold water till soft; cut into 1-2″ length once it is soft enough.

六) 包心菜、香菇、素火腿、紅蘿蔔、木耳切成小塊。 粉絲用冷水泡軟後切斷。

g)     Put two tablespoons oil into a wok.   put ginger until fragrant,  Stir the (e)Minced Textured Vegetable Protein, mushrooms, vegetarian ham, cabbage and #2 seasoning.   Finally add the vermicelli in order to absorb any excess water.

七)  熱鍋中放兩湯匙油,將醃過的素碎末、香菇、  素火腿、紅蘿蔔、木耳、包心菜和#2調味料依次放入鍋中翻炒一下,最後放入粉絲吸水份。

    

     

h)    The dough  (c) is divided into twenty-eight small  parts (each about 65g). Rod into the circle (diameter about 4.5 “). It  should be the shape of thick middle surrounding thin. Put fillings (g) in the middle and wrap(about 15 pleats).

八) 將(三)發好之麵團分成二十八個小劑子(每一個約65g),  桿成圓片(直徑約4.5″) 要中間厚周邊薄, 把(七)炒好的餡料放在中間 , 打褶(約十五摺)包好。

     

  

i)   A wax paper was cut into small pieces and put the buns above them.  Let them rest in the steamer about 30 minutes.  Put steamer on the rice cooker which has boiling water inside and steam for 15 minutes. **Do not open the lid during  the process of steaming.

九)  將包好之包子下面墊一張臘紙放入蒸籠中醒約三十分鐘 ,  把蒸籠放上已燒開水的電鍋上蒸十五分鐘(**這中間千萬不要把鍋蓋打開看好了沒有)

 

 

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Gourd vegetables Rolls | 瓠瓜菜卷

 

Dough Ingredients           |        麵糰成份

3 cups all-purpose flour        |        三杯麵粉

1 tsp salt                                |      一茶匙

1 1/3 cups cold water            |    1 1/3杯冷水

Ingredients (fillings)    |        成份 (餡)

2 Gourds                                            |       瓠瓜兩個

3 tsp salt                                             |        三茶匙鹽

1/2 cup shiitake mushroom             |     五朵 香菇

1  pack of Mung Bean Vermicelli    |    粉絲一把

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

***  Pull one cup of hot water into  Minced Textured Vegetable Protein  .   Let it stay two minutes and drain. Add # 1 seasoning to marinate for about ten minutes.

***  乾素碎末用熱水泡兩分鐘瀝乾,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

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

1 tbsp  mushroom powder            |      一湯匙香菇粉

1 tsp sesame oil                              |      一茶匙蔴油

1 tsp five spice powder                  |     一茶匙五香粉

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)  Mix up the all-purpose flour and water together until it becomes a smooth dough form.  Allow dough rests for about two hours  |

一) 將麵粉及水和成糰後 放置醒約兩小時。

b)     The gourds were shred and salted about 30 minutes. Squeezed water and cut into small pieces.

二)   瓠瓜搓成絲加三茶鹽醃約三十分鐘,  擠乾水份後 , 切小段。

   

c)     Put two tablespoons oil into a wok then stir the Minced Textured Vegetable Protein, mushrooms, gourds and #2 seasoning for two minutes.   Finally add the vermicelli in order to absorb any excess water.

三)  熱鍋中放兩湯匙油,將醃過的素碎末、香菇、瓠瓜 和#2調味料依次放入鍋中翻炒一下,最後放入粉絲吸水份。

     

d)    (A) was divided into four parts. Pick up one part and rod into a rectangular sheet (17″ x 12″)

四) 將(一)分成四份 ,拿出一份桿成長方形薄片(17″ x 12″)

         

e)    Put (C) above the (d) evenly and  wrap up becoming cylinder shape.  Put it into the steamer.

五) 將(三)料平均的鋪在薄片(四)上,  再捲成長形, 放入蒸籠。

       

f)    To  steam about 20 minutes, poured out and cut into small sections.   It becomes tasty if you fry it let both side turning golden.

六)  用電鍋蒸二十分鐘 ,   倒出來切成小段就可以吃了。  也可以放入煎鍋中兩面煎黃更好吃。

      

 

 

 

 

 

 

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Vegetarian fried noodles | 素炒麵

 Ingredients     |        成份

2 carrots       115g                                             |      紅蘿蔔兩根    115g

1/3 Cabbage     235g                                        |      包心菜1/3個      235g

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

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

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

Sugar Peas           70g                                       |        荷蘭豆         70g

Fresh Noodles      720g                                       |         麵條            720g

Seasoning   |     調味料

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

3 tbsp soy sauce paste                  |       三湯匙醬油膏

1 tbsp  mushroom powder          |     一湯匙香菇粉

2 tbsp water                                   |         兩湯匙水

Pan Fry Oil   |       鍋中用油

2 tbsp Canola oil                          |   兩湯匙

  

 Instructions | 做法說明

a)     Slice mushrooms, vegetarian ham  , carrots, cabbage and  marinated Bean Curd into strip shape.  Chop sugar peas oblique into 2 sections.

一) 香菇、 素火腿、紅蘿蔔、包心菜、豆腐乾切絲 ,荷蘭豆斜切成兩段。

b)     Put one tablespoon oil into a wok. Stir the mushrooms, vegetarian ham, marinated bean curd, carrots and cabbage about 2 minutes then put the sugar peas into wok.

二)  熱鍋中放一湯匙油,將香菇、素火腿、豆腐乾 、紅蘿蔔、包心菜和所有調味料依次放入鍋中翻炒約兩分鐘 ,最後放入荷蘭豆。

  

c)     Finally, put the noodles into the wok. Stir evenly with spatula and chopsticks.

三)  最後將麵條放入鍋中,用鍋鏟及筷子翻炒均勻即可。

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