★ 芋頭糕 一 簡單做法 ★ | Taro Cake Easy Recipe

大家好, 快到新年, 今日我介紹給大家<芋頭糕>做法:

Hello everyone, Chinese New Year is approaching, I am going to make <Taro Cake>, a popular dish served during this festive season.  It is also a popular dim sim dish:

Click to watch:

材料:

水磨沾米粉一磅

鷹粟粉四安士

一斤半芋頭 

兩條臘腸切粒

半條臘肉切粒

二兩蝦米切粒

兩粒浸發好拆了絲的瑤柱

六隻已發好的冬菇, 切粒 

六粒紅蔥頭，切碎

調味料:

一茶匙半雞粉

兩茶匙鹽

半茶匙五香粉

半茶匙胡椒粉

適量生油

八杯 (1808毫升) 水(包括浸過瑤柱和冬菇的水) 

Ingredients:

1 lb rice flour

4 oz corn flour

900g taro

2 Chinese sausages, diced

1/2 strip of Chinese cured meat, diced

37g rehydrated shrimp, diced

2 rehydrated conpoy, shredded

6 rehydrated shiitake mushroom, diced

6 shallots, chopped

Condiments:

1.5 tsp chicken powder

2 tsp salt

1/2 tsp five spiced powder

1/2 tsp ground pepper

Cooking oil

8 cups (1808ml) of water (including mushroom/conpoy water)

做法:

將芋頭批皮, 洗乾淨, 抹乾, 刨絲. 剩下芋頭中心位置用來切粒備用.  將沾米粉, 鷹粟粉, 八杯水加入大碗撈勻. 加入雞粉和鹽, 攪勻. 先將鑊燒熱, 加入兩湯匙油, 爆香紅蔥頭 ,用中火炒. 將冬菇, 蝦米,臘腸, 臘肉爆香,加入胡椒粉, 五香粉炒勻. 加入瑤柱絲, 炒二十秒後取起備用. 放一湯匙油再加入芋頭粒炒香。 炒三分鐘後加入芋頭絲, 加入臘味粒, 炒勻. 將火轉細, 加入粉漿, 炒勻。 炒的時候要從底炒上 . 用中小火炒到像糊狀, 再放入鋪了錫紙的蒸盆. 將糕面掃平, 灑上臘味 ,用手指輕輕按下. 用大火燒熱水. 水滾後放入芋頭糕. 蓋上蓋 ,等待有蒸氣出時轉中火, 蒸七十五分鐘. 用竹籤拮入糕中央: 如竹籤上的粉漿是透明的話, 芋頭糕便熟透了. 用廚房紙將汗水抺光, 但要等芋頭糕涼了切片再煎更好吃! 

Summary:

Peel, wash and dry taro. Grate taro with grater and dice up the centre of the taro. Mix rice flour, corn flour and 8 cups of water in a bowl, add in chicken powder and salt, mix well.

Heat up 2 tbsp of oil, stir fry the chopped shallots.  With medium heat, stir fry the chopped mushrooms, shrimps, sausages and cured meat, add in the ground pepper and five spice powder, and shredded conpoy.  Stir fry for 20 seconds then take out for later use.  

Add another tbsp of oil to stir fry the diced taro for 3 minutes.  Afterwards, add in the grated taro, and the diced ingredients.  Turn heat to low before pouring the flour mixture with the taro.  Mix well.  Cook until the mixture turn into paste like consistency, then pour it into a container covered with aluminium foil.  Heat up the wok with water, place container in the wok, cover with lid.  When steam comes out of the wok, turn heat to medium and steam for another 75 minutes.  To ensure the cake is cooked, use a bamboo stick to pierce through the cake, the cake on the bamboo stick should be transparent.  Leave it to cool before slicing and pan frying.  Taro cake is then ready to eat!

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