材料：
①香菇 10公克（約5朵，先泡開）
紅羅蔔 80公克
酸菜 80公克（約3片）
筍 80公克
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乾瓢 20公克
薑絲 10公克
芹菜末 10公克
高湯（或水） 四碗
調味料：
鹽 1/2湯匙
甘草水 1湯匙
糖 1/2湯匙
香油 1小匙
作法：
（一）材料①切0.5公分正方，4公分長條。
（二）乾瓢切10公分長條。
（三）取1條乾瓢依序放入材料)各一條，綑紮成柴把狀，備用。
（四）鍋中加入薑絲、高湯（或水）和作法（三）柴把狀的材料，小火慢煮約20分鐘，加入調味料盛起，撒上芹菜末即可。
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ingredients:
A. 10 gr (about 5) dried black mushrooms
(first soak in water)
80 gr of carrots
80 gr (about three pieces) pickled green mustard
80 gr bamboo shoots
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20 gr dried gourd strips
10 gr ginger strips
10 gr diced celery
4 bowls of vegetarian broth (or water)
seasonings:
1/2 tbsp salt
1 tbsp licorice water
(soak licorice root in water, use the water)
1/2 tbsp sweetner
1 tsp sesame oil
method:
1) chop the four ingredients (A)
into small strips about 4 cm long and .5 cm wide
2) cut the dried gourd strips into pieces about 10 cm long
3) using the dried gourd strips as string, line up one set of the first four ingredients (A) and tied in a bundle.
4) Place the ginger and vegetarian broth (or water) and the bundles into a wok and simmer for 20 minutes. Then add seasonings. Place in serving bowl and sprinkle with the diced celery. |
