材料

新肉丝50克
炸面饼200克
干香菇1-2只(浸泡,切片)
豆芽303克
胡萝卜丝少许
清油2大匙
生粉1小匙
冷水130毫升
葱少许(可选)

调味料

黃糖1小匙
酱油2小匙
胡椒粉少量
盐½小匙

做法

  1. 把一锅清水煮滚,关火放入面饼,用余热慢慢浸软面饼,捞起沥干待用。
  2. 在炒锅中加热1大匙清油,加入面条小火煎脆,翻面后继续煎脆,捞起放置待用。
  3. 在炒锅中加入剩余清油,加入香菇炒香,继续加入黄糖翻炒至焦糖化。
  4. 加入新肉丝炒香,加入酱油翻炒均匀。
  5. 加入胡萝卜丝和豆芽炒至出水软化后,加入约100毫升清水煮滚。
  6. 把生粉用冷水拌匀,加入炒锅勾芡至浓稠,加入胡椒粉和盐调味,淋在面上,用胡椒粉和盐调味即可。

Cantonese Fried Noodle with Omnimeat Strip

Ingredients

50g OmniMeat Strip
200g dried noodle
1-2 dried shiitake mushroom (soak and slice)
303g bean sprouts
a little carrot (shredded)
2 tbsp oil
1 tsp potato starch
130ml cold water
some spring onion (optional)

Seasonings

1 tsp brown sugar
2 tsp soy sauce
a pinch of ground white pepper
½ tsp salt

Method

  1. Bring a pot of water to a boil, loose dried noodle after turning off heat, drain and set aside.
  2. Heat 1 tbsp oil in a wok and lay noodle flat over low heat, flip it over until it turns golden brown on the bottom. Repeat same process until both sides are crispy, then plate it up and set aside.
  3. Heat 1 tbsp oil in a wok and stir-fry shiitake mushroom until fragrant, then add brown sugar and stir-fry until caramelized.
  4. Stir in OmniMeat Strip until fragant, then stir well with soy sauce.
  5. Add shredded carrot and bean sprouts and stir-fry until softened, then add about 100ml water and bring to a boil.
  6. Mix potato starch with cold water, then pour into wok and cook until thickens. Season with white pepper and salt.
食谱提供
OmniFoods

小编在前几期中介绍了近几年大受瞩目的植物性蛋白产品,有越来越多的品牌进入市场,且口感都越来越类似真肉,不再像传统素肉产品一样食之无味。
植物性蛋白的优点还包括产品本身多数已经烹饪过,不会有煮不熟的问题存在,更进一步减少烹饪过程中的细菌问题,这也让它的保质期比肉类更长,即使需要长期居家,也能保证蛋白质的摄入。
本期,继续和你分享4道“新肉丝”食谱,改产品非常适合煮亚洲风味的美食,动手试试看吧!
欲知更多精彩内容,可翻阅《优1周》。 
TEXT 若昕 PHOTOS OmniFoods