Vegetarian Sea Cucumber (素食海参)

Vegetarian Sea Cucumber

Ingredients
-> 200 gm chinese mushroom
-> No10 string
-> Chinese white cabbages (blanch and drain)

Condiment
A
-> 1 tbsp tapioca flour
-> 1 tbsp sugar
B
-> 20 gm rock sugar
-> 1 tbsp vegetarian oyster sauce
-> 0.5 tbsp light soya sauce
-> 1 tsp salt
-> 40 gm matured ginger
-> 1.5 inches cinnamon stick
-> 1 star anise
-> 3 tbsp oil
-> 1 tbsp vegetarian stock
-> 4 bowl water

Filling
-> 25 gm vegetarian meat
-> 100 gm tofu (minced)
-> 2 water chestnuts (Chopped)
-> 15 gm chinese mushroom stalks
-> 0.5 piece Nam Yee (preserved red bean curd)
-> 0.5 tsp sugar
-> 0.25 tsp salt
-> 3 tbsp flour

Decoration
-> Potato slide
-> Parsley
-> Baby tomato

Method
-> Marinate mushroom with condiment A for 20 minutes
-> Cut a + in the centre of the mushroom, then tie into sea cucumber shape
-> Simmer mushroom and condiment B using pressure cooker for 35 minutes, put inside
-> Mix filling till sticky and fill into mushroom
-> Use slow heat to stir fry vegetarian sea cucumber until golden brown or cooked, dish out
-> Thicken vegetarian sea cucumber gravy with a little starch
-> Top up mushroom with the sauce, garnish with decoration ingredient




素食海参

材料
-> 200克花菇（浸水一天）
-> 适量10号扎线
-> 适量奶白菜（烫热）

调味料
A
-> 1汤匙生粉
-> 1汤匙糖
B
->  20克冰糖
->  1汤匙素蚝油
->  0.5大匙生抽
->  1茶匙盐
->  40克老姜
->  1.5英桂皮
->  1朵八角
->  3汤匙油
->  1汤匙素汤
->  4碗水

馅料
-> 25克大豆肉
-> 100克豆腐（弄碎）
-> 2马蹄（切碎）
-> 15克香脆丝
-> 0.5片南乳
-> 0.5茶匙糖
-> 0.25小匙盐
-> 0.25茶匙味精
-> 3汤匙面粉

装饰
-> 薯仔片
-> 洋芫荽
-> 番茄仔

做法
-> 将花菇加入调味料A腌入味20分钟
-> 用剪刀在花菇内剪十字，然后用线捆扎成海参形
-> 成形的素海参加入调味料B用气压煲煮35分钟至软，备用
-> 将馅料搅拌至有黏性为止，酿入素海参内
-> 烧热油，以慢火将素海参煎至金黄色或是馅料至熟
-> 排入碟中，将炆好的素海参汁勾芡，淋上
-> 摆好奶白菜和装饰即可