Tender & Juicy Vegan Beef Lo Mein 軟嫩多汁素牛肉撈麵

How do we use Homemade Kao Fu to make soft and succulent sliced beef?

Nothing is more satisfying than having a big bowl of slippery Lo Mein Noodles, tossed in a luscious and flavourful sauce with lots of quick fried vegetables and pan-seared, juice laden homemade vegan beef in any giving time, let alone during warm summer days and evenings.

The good thing about Lo Mein is, you can eat it hot or cold. You can enjoy it on your own or with your family and friends - straight after cooking, or serving it as one of the cold dishes at dinner parties. You can also precook it the night before, keeping it tightly covered in the fridge once cooled completely, having it ready for supper or taking it to work as your lunch the day after. 

如何用自製烤麩做出軟嫩多汁的素牛肉呢？

無論任何時候，都沒有比吃著一大碗滑溜溜，拌滿香濃美味醬料、蓋上快炒蔬菜和香煎多汁的自製素牛肉撈麵，更令人滿意的事情了，更何况是在暖熱的夏季日子中或黄昏餐桌上。

撈麵的好處是，可以熱吃也可以冷吃。 你可以獨自品嚐，也可以與家人或朋友一起共享。在煮好後即時進食，或作為宴客其中的一道冷盤菜式。 你可以在前一天預先煮好，放凉後蓋密存放於冰箱中，準備好作為晚餐或第二天带去上班的午餐。

The Easiest Way To Make The Best Kao Fu - Magical Vegan Meat 用最容易的方法做最完美的烤麩 - 百變素肉

Making Kao Fu is so easy and simple. Here, I’m going to share with you how easy it is to make your own Kao Fu, why you'll love to make it, and how versatile Kao Fu can be when it comes to cooking vegan cuisine. 

You can produce one or multiple batches which can be stored in the freezer, and defrosted overnight in the fridge for making meal the following day. This way, a restaurant-style dish or a traditional home cooked meal can be ready in a very short space of time.

自己做烤麩是多麼容易。在這裡，我將會為大家示範，為什麼您會喜歡製作它，以及烤麩在素菜美食的烹飪舞台上，可以擔任多少千變萬化的角色。

製作烤麩非常容易簡單。 你可以預先做一份或多份，然後把它們儲存在冷凍庫中，需要時前天晚上取出放在冰箱退冰以供明天做菜時應用。 這樣，一頓餐廳風格的菜餚或傳統的家常小菜便能够在很短的時間內準備好。