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花团锦绣盆菜 Vegetarian Punchoy

花团锦绣盆菜 Vegetarian Punchoy

1. 烧热油先炸香芋头;素鸭炸香切块;大白菜先煮熟切块,待用。(图1)
2. 煮沸水,加入少许油,放西兰花、包菜花烫熟,然后加入冬粉,煮熟捞起沥水。
3. 锅热少许油,爆香姜碎,加入调味料、腐竹枝、芋头、红、白萝卜、冬菇炒匀,加入水煮滚后,用小火煮约15-20分钟至熟,然后加入面筋卜、白菜及白玉菇一起再煮5分钟即可。(图3-6)
4. 准备大盆1个,先将大白菜排入盆底, 然后放冬粉铺平,再把全部材料加入排满,然后将余汁煮热淋上,浇上麻油即可。(图7-8)

3 bean curd stick (sokaed and cut into small sections), 250g yam, 150g Chinese cabbage, 200g radish (cut both into small pieces), 8 pcs Chinese mushroom (soaked), 1 pc mock duck, 12 pcs gluten, 20pcs gingko, 100g white button mushroom (remove stems), 50g glass noodles (cut short), 200g broccoli (cut florets), 150g cauliflower (cut florets), 2 tsp chopped ginger, 2 bowls water
1 tbsp soy bean paste, 1 tbsp vegetarian oyster sauce, 2 tbsp. soy sauce, 2 blocks fermented bean curd, 1⁄2 tsp pepper, 1⁄2 tsp 5 spiced powder
1. Heat oil in wok and deep fry the yam until fragrant; and then deep fry mock duck and cut into small pieces. Pre-cooked Chinese cabbage and cut into sections, set aside. (pic 1)
2. Boil water in another pot with dash of salt, put in broccoli and cauliflower to blanch until cooked; and then add in glass noodle to scud and drain all.
3. Heat some oil in wok, sauté ginger until fragrant; toss in seasoning, bean curd stick, yam, carrot, radish and Chinese mushroom, stir to mix and then pour in water, simmer in low heat for 15-20 minutes after boiled. Add in gluten, gingko and white button mushroom, braise for another 5 minutes. (pic 3-6)
4. Prepare a big pot, put cooked Chinese cabbage at the bottom, and then spread glass noodles over. Fill in all other ingredients and pour sauce over, follow with some sesame oil and serve. (pic 7-8)




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