1.Mash steam yam whist hot and toss with its seasoning and set aside. 将芋头蒸熟趁热压成泥,趁热加入芋头调味料拌匀备用。
2.Boil chick peas with 1 bowl of water in low heat until cooked;chop coarsely. 马豆用1饭碗水慢火煮熟,用刀剁成粗粒,备用。
3.Blend mushroom stem in blender, squeeze out water and marinate with ½tsp salt and 1 tsp sugar for 20 minutes. 香菇蒂用搅拌机打碎,揸干水份,加入1/2茶匙盐,1茶匙糖腌20分钟,备用。
4.Heat 3 tbsp oil in wok, sauté mushroom stem until fragrant, add in all ingredients D and stir-fry briefly, dish out and mixes with mashed yam and chick peas. Apportion the mixture into 8 equalportion, make like burger patties and coat with some corn flour, sear in hot oil until both sides turns golden brown. 烧热3大匙油,爆香腌好的香菇蒂,加入所有材料D炒片刻盛起,加入芋泥和马豆,搓匀,分出8等份,做成汉宝块,沾上适量生粉,用油煎至二面金黄,备用。
5.Halve buns and spread with butter, sear in pan until golden brown, and then spread with ingredients B, top with lettuce,vegetarian burger, tomato and capsium slices , done. 麦包对半切开,抹上牛油煎至金黄色,各自抹上材料B后,放入生菜、素汉宝、番茄及甜椒片即成。