羊栖菜沙拉 Hijiki Seaweed Salad

材料 Ingredients
乾羊棲菜 Dried Hijiki Seaweed1 杯 cup
油豆腐包 Fried tofu pouch4 塊 block
蒟蒻麵 Shirataki (Yam noodle)1 包 pack (7oz 198g)
胡蘿蔔 Carrot1 小條 small
食用油 Cooking oil1 大匙 Tbs
柴魚燒煮汁 Bonito sauce1 份 portion
羊栖菜沙拉圖片

做法
1.將羊棲菜加5杯水泡25分鐘。放在濾網裡用水沖洗乾淨後濾乾。
2.蒟蒻麵在滾水裡煮1分鐘。用冷水沖涼後剪成小段。
3.油豆腐包在滾水裡燙1分鐘。用冷水沖洗後擠去水份再切成細條。
4.胡蘿蔔去皮後切成火柴棒粗細。
5.準備柴魚燒煮汁。
6.鍋燒熱後加入1大匙油和胡蘿蔔炒1分鐘。再加入羊棲菜，油豆腐包和蒟蒻麵翻炒1分鐘。倒入柴魚燒煮汁用中小火煮5分鐘，偶爾翻動一下。加入毛豆再煮到醬汁剩下1/5，偶爾攪拌一下。

羊栖菜沙拉做法圖片

PROCEDURE
1.Soak the dried hijiki seaweed in 5 cups of water for 25 minutes. Wash the seaweed through a strainer then drain the water.
2.Blanch the yam noodles in boiling water for 1 minute. Rinse under cold water. Roughly cut the noodles into segments
3.Blanch the fried tofu pouches in boiling water for 1 minute. Rinse under cold water then squeeze dry. Cut each pouch into thin strips.
4.Peel the carrot and cut it into matchsticks.
5.Prepare the Bonito Sauce.
6.Add 1 tbs. of oil and carrot to a heated pan; sauté for 1 minute. Add the hijiki seaweed, tofu pouches and yam noodles; sauté for another minute. Pour in the bonito sauce and cook over medium low heat for 5 minutes - stir occasionally. Add the shelled soy beans and cook until the sauce is reduced to 1/5 - stir occasionally.




最後更新 (Last Update): 10/04/2020
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.