食譜

芝麻溫沙拉 (English Below)

原食譜4人份，年菜可分給10人享用

材料

櫛瓜/1條・切1公分厚片

紅椒/1/2條・切塊

黃椒1/2條・切塊

青花椰菜/1/4顆・切小朵

白花椰菜/1/4顆・切小朵

生菜/適量・撕成小片

小番茄12個 ・切半

香菇/8朵・切三段

洋菇/12個・對切

蘆筍/12支・去皮

堅果/適量 備用。

調味料

花生/ 130克・以100度C烤60分鐘

白芝麻/ 40克・預先炒至金黃色

醋/90毫升

鹽/1大匙

糖/50克

飲用水/一杯，備用

作法

1. 除了水以外，將有調味料的原料，放入調理機，攪打均勻成泥狀 (若想要更稀釋的質地，慢慢加入飲用水，直到達到滿意的稀釋程度) 即可倒出

2. 取一平底鍋, 入油先煎瓜, 待雙面上色後夾 ,取一大深盤放入

3. 原鍋再下油, 續煎香菇、洋菇, 添少許鹽, 煎香後撤少許胡椒粉, 出至盤中。

4. 原鍋再放入紅椒椒, 蓋上鍋蓋, 以小火煎，熟後夾入盤中。

5. 另起一滾水 ,加少許鹽, 水滾後先放白花椰菜，1分鐘後再放青花椰菜及蘆筍一起汆燙, 取出放入冰水冰鎮, 水分後再放入盤中。

6. 將生菜、小番茄一起加入盤中,撤上堅果,拌入醬料就完成了。

Sesame Warm Salad

Original Recipe serves 4, suitable for sharing among 10 during the Lunar New Year festivities.

Ingredients:

• 1 Zucchini, sliced into 1 cm thick pieces
• 1/2 Red Bell Pepper, diced
• 1/2 Yellow Bell Pepper, diced
• 1/4 head Broccoli, cut into small florets
• 1/4 head Cauliflower, cut into small florets
• Lettuce, as needed, torn into small pieces
• 12 Cherry Tomatoes, halved
• 8 Shiitake Mushrooms, sliced into thirds
• 12 Button Mushrooms, halved
• 12 Asparagus Spears, peeled
• Nuts, as needed, for garnish

Dressing:

• 130g Peanuts, roasted at 100°C for 60 minutes
• 40g White Sesame Seeds, pre-roasted until golden brown
• 90ml Vinegar
• 1 tablespoon Salt
• 50g Sugar
• 1 cup Water, use if needed

Instructions:

1. Except for water, combine all dressing ingredients in a blender and blend until smooth. If a thinner consistency is desired, gradually add water until desired consistency is reached. Pour into a bowl.

2. In a skillet, heat oil and pan-fry the zucchini until both sides are golden brown. Remove and place in a large deep dish.

3. In the same skillet, add more oil and pan-fry the shiitake mushrooms and button mushrooms. Season with a pinch of salt and pepper. Once fragrant, transfer to the dish with the zucchini.

4. In the same skillet, add the red bell pepper, cover with a lid, and sauté over low heat until tender. Add to the dish with the other ingredients.

5. In a separate pot of boiling water with a pinch of salt, blanch the cauliflower for 1 minute, then add the broccoli and asparagus. Blanch together for another minute, then remove and immediately transfer to a bowl of ice water to cool. Once cooled, drain and add to the dish.

6. Add lettuce and cherry tomatoes to the dish, sprinkle with nuts, and toss with the dressing until well coated. Serve warm.

營養分析 (Nutrition Analysis)

春節菜單

(點菜名進入食譜)

1、皇家水晶凍 Royal Crystal Jelly 

2、芝麻溫沙拉 Sesame Warm Salad 

3、如意蘿蔔湯 Auspicious Carrot Soup 

4、薑香黃金歲 Turmeric-infused Golden Age 

5、迎春三色干絲 Spring Welcoming Three-color Shredded Tofu  

6、豐收蕈菇飯 Bountiful Harvest Mushroom Rice

7、三彩天貝 Tri-color Tempeh 

8、黑糖豆奶酪 Black Sugar Soy Pudding 

參考食譜：

培仁家｜作者：王培仁｜出版社：維摩舍文教事業有限公司

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烹飪與撰寫：陳婷鈺營養師 、陳沁羚行銷企劃

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