星期五, 2月 15, 2008

CH:香煎芋餅 (Taro Cake)

農歷新年期間, 好多人都整芋頭糕過節, 我見好多食譜雖然好詳細, 但做既過程都要用唔少時間, 又怕落粉份量唔o岩

自認係天下間煮飯最懶既我, 又好想食, 但又唔想用咁多時間喎, 於是我就試整哩個簡易版芋頭餅, 味道真係唔錯呀, 芋頭香滑, 配料又惹味, 真係無得頂呀

不過我都係第一次試, 又無食譜, 所以頭一底唔多好味呀, 但係我已經改良過, 以後大家想整芋頭餅過節, 真係唔洗再咁辛苦啦, 跟我哩個食譜既話, 40分鐘包你化零為整, 你試過就知我無呃你



正所謂: 香煎芋餅夠香脆, 食完包你鐘意佢

試下啦, 真係唔難又好味呀

這是剛壓好時的樣子

材料 Ingredients:
1- 芋頭1大個 (像中型菠蘿般大少), 去皮, 切厚件 (1 taro, peeled, cut into pieces)
2- 紅衣花生15粒左右 (15 Red skin peanuts)
3- 蝦米7-8粒左右, 浸軟, 切粒 (Dried small shirmps, soaked, diced)
4- 冬菇3-4隻, 去蒂, 浸軟, 切粒 (Dried mustroom, soaked, diced)

做法
Methods:
1- 先將芋頭用水煲30-40分鐘使肉質變"淋", 倒去所有水, 壓成芋泥
2- 其間, 將冬菇用少許鹽, 糖, 麻油撈勻, 快火落油起鑊將它和蝦米炒香
3- 紅衣花生用熱水煲15分鐘, 洗淨備用
4- 將炒香的冬菇, 蝦米, 加1湯匙鹽, 1茶匙雞粉, 和芋泥撈勻
5- 待涼後, 用手將芋泥壓成餅狀 (要壓實一點)
6- 用1-2湯匙油, 用慢火慢慢煎至兩面金黃即成

1- Boil the taro for 30-40 min or until it is soft.  Drain it and mesh it.
2- meanwhile, marinade the mushroom with some salt, sugar, sesame oil.  Heat the pan with oil in high heat.  Stir-fry the mushroom and shirmps.  Put it aside.
3- Boil the peanut for 15 mins.  Drain it well.
4- Add and Mix all the ingredients with 1 tbsp salt, 1 tsp chicken powder.
5- After the taro mix is cooling down. press it with hand to the size that you like.
6- Fry the taro cake with 1-2 tbsp oil in low heat until both size turn brown.

貼士:

1- 芋頭去皮記得先帶上手套, 否則就會令手非常痕癢
2- 芋頭以輕身及欖球狀, 表面無凹凸不平為佳
3- 芋餅要慢火去煎, 否則好易膿
4- 煎時不要壓太多, 反太多, 否則好易散開
5- 芋頭煲時要煲到完全"淋"晒為止, 可以的話, 可以改用蒸
6- 壓餅時不要壓太大, 要壓實一點, 食唔洗可以放入雪櫃慢慢食

1 則留言 :

  1. Good.我正在為找這類食譜而煩惱呢。多謝通少!)^o^(

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