今天素一素，送上2道素料理

四色素虾仁 Colorful Mock Shrimp

材料：
素虾仁150克、粟米粒60克、青豆粒60克、白豆干1块（切丁）、红萝卜50克
（切丁）、红萝卜香油1½茶匙
调味料：混合
盐½茶匙、糖¼茶匙、胡椒粉¼茶匙、粟米粉½匙、水½碗
做法：
1 锅烧热1汤匙油，放入素虾仁炒香。（图1）
2 再加入其它材料一起炒均匀。（图2-5）
3 加入调味料煮至熟及浓稠，即可盛起。（图6）
4 淋上红萝卜香油，拌匀享用。

INGREDIENTS
150g mock shrimp, 60g corn kernel, 60g peas, 1 block tofu(cut cubes), 50g diced carrot, 1 ½ tsp carrot fragrant oil
SEASONING (mixes all)
½ tsp salt, ¼ tsp sugar, ¼ tsp pepper, ½ tsp corn flour, ½ bowl water

METHOD
1 Heat 1 tbsp oil in wok, sauté mock shrimp until fragrant. (pic 1)
2 Toss in all other ingredients, stir well. (pic 2-5)
3 Add in seasoning and simmer until gravy thicken; dish out. (pic 6)
4 Pour carrot oil over, mixes well and serve.

罗汉豆腐锅 Vegetarian Tofu Pot

材料 ：
生花豆腐或已炸豆腐3件、腐皮½张剪小块、蘑菇10只、草菇10只、云耳10克、荷兰豆50克、包菜花100克、红萝卜½条、姜4片
调味料 ：
生抽2汤匙、素蚝油1汤匙、胡椒粉少许、水½碗、盐¼茶匙、糖1茶匙、麻油、味素少许
做法 ：
1 豆腐切块，放入热油中炸至金黄色，捞起沥干油待用。
2 腐皮放入热油中炸至起泡，盛起沥油待用。
3 其它材料洗净，红萝卜切花待用。
4 烧热2汤匙油，爆香姜片，加入调味材，略煮至入味。放入包菜花、红萝卜、菇菌类及腐皮炒匀。最后加入荷兰豆、豆腐、用生粉水
埋薄献，即可上碟供食。（图1-6）

INGREDIENTS :
3 blocks tofu, ½ sheet bean curd skin (cut small pieces),10pcs champignons mushroom, 10pcs straw mushroom, 10g baby fungus, 50g peas, 100g cauliflower, ½ carrot, 4 slices ginger
SEASONING :
2 tbsp soy sauce, 1 tbsp vegetarian oyster sauce, dash of pepper, ½ bowl water, ¼ tsp salt, 1 tsp sugar, some sesame oil and vegetarian stock granule

METHOD
1 Cut tofu into pieces and deep fry in hot oil until golden brown ; drain.
2 Deep fry bean curd skin in hot oil until crispy, drain.
3 Wash all other ingredients and cut carrot into florets.
4 Heat 2 tbsp oil in wok, sauté ginger until fragrant, put in cauliflower, carrot and all mushroom fungus and bean curd skin, stir-fry briefly, add in seasoning and simmer until flavor infused; add in pea, tofu and thicken with thin starch before dishing out. (pic 1-6)