全素也能做菜脯蛋 不用蛋，一樣香到爆 ｜拓蔬人陳彥志

Ingredients: 200g soft bean curd rolls, 80g preserved radish, 50g zucchini, a little cilantro, 50g crispy batter Seasonings: 1/4 tsp sea salt, 1/4 tsp dark salt, 1/2 tsp sugar, 1/2 tsp mushroom powder, a pinch of white pepper, 1 tsp sesame oil No eggs, but it tastes just like preserved radish omelet. The key isn't the dark salt, it's this step: the preserved radish must be stir-fried until dry first. Add the blanched bean curd rolls, and you'll have a crispy outside and a tender inside, perfect for this dish. --------------------------------------------------------------------------------- Follow the Veggietide fan page: veggietide Let's become #VeggietideToMakeTheWorldABetter Let's cook together! For collaboration inquiries: [email protected]