Ingredient and Portion
Chick Peas Burger Recipe 马豆汉宝麦包食谱
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Ingredients A / 材料A
8 Whole meal buns / 麦包 8个
8 sprigs lettuce / 生菜 8片
2 tomato (cut into thick slices) / 番茄 2个（切厚片）
2 yellow capsicums (cut into thick slices) / 黄甜椒 2个（切厚片）
Ingredients B / 材料B
some tomato sauce, mayonnaise and butter / 番茄酱、美乃滋、牛油各适量
Ingredients C / 材料C
100g yam / 芋头块 100克
50g chick peas (soaked 6 hours) / 马豆 50克（泡水6小时）
Ingredients D：diced all / 材料D：切粒
1 cup mushroom stems (soaked over-night) / 香菇蒂 1杯（泡水过夜）
50g Chinese celery / 芹菜 50克
70g carrot / 红萝卜 70克
Seasoning for yam / 芋头调味料
1/4 tsp salt / 盐 1/4茶匙
1/2 tsp cinnamon powder / 桂末粉 1/2茶匙
1/2 tsp pepper / 胡椒粉 1/2茶匙
1 tsp sugar / 糖 1茶匙
2 tbsp wheat starch / 汀面粉 2大匙
8 Whole meal buns / 麦包 8个
8 sprigs lettuce / 生菜 8片
2 tomato (cut into thick slices) / 番茄 2个（切厚片）
2 yellow capsicums (cut into thick slices) / 黄甜椒 2个（切厚片）
Ingredients B / 材料B
some tomato sauce, mayonnaise and butter / 番茄酱、美乃滋、牛油各适量
Ingredients C / 材料C
100g yam / 芋头块 100克
50g chick peas (soaked 6 hours) / 马豆 50克（泡水6小时）
Ingredients D：diced all / 材料D：切粒
1 cup mushroom stems (soaked over-night) / 香菇蒂 1杯（泡水过夜）
50g Chinese celery / 芹菜 50克
70g carrot / 红萝卜 70克
Seasoning for yam / 芋头调味料
1/4 tsp salt / 盐 1/4茶匙
1/2 tsp cinnamon powder / 桂末粉 1/2茶匙
1/2 tsp pepper / 胡椒粉 1/2茶匙
1 tsp sugar / 糖 1茶匙
2 tbsp wheat starch / 汀面粉 2大匙
Method
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。
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。
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