GWZFOOD:惜食留学生 DIY怀旧点心 炸芋角
分类:I泰生活

GWZFOOD:惜食留学生 DIY怀旧点心  炸芋角 GWZFOOD:惜食留学生 DIY怀旧点心  炸芋角 GWZFOOD:惜食留学生 DIY怀旧点心  炸芋角 GWZFOOD:惜食留学生 DIY怀旧点心  炸芋角 GWZFOOD:惜食留学生 DIY怀旧点心  炸芋角 GWZFOOD:惜食留学生 DIY怀旧点心  炸芋角 GWZFOOD:惜食留学生 DIY怀旧点心  炸芋角 GWZFOOD:惜食留学生 DIY怀旧点心  炸芋角 GWZFOOD:惜食留学生 DIY怀旧点心  炸芋角 GWZFOOD:惜食留学生 DIY怀旧点心  炸芋角 GWZFOOD:惜食留学生 DIY怀旧点心  炸芋角 GWZFOOD:惜食留学生 DIY怀旧点心  炸芋角 GWZFOOD:惜食留学生 DIY怀旧点心  炸芋角 GWZFOOD:惜食留学生 DIY怀旧点心  炸芋角 GWZFOOD:惜食留学生 DIY怀旧点心  炸芋角 GWZFOOD:惜食留学生 DIY怀旧点心  炸芋角

今时今日的茶楼,想吃芋角不容易,它在点心纸上与鹹水角的地位简直是「有你无我」,难以并存。当年在英国读书,每每牵挂小时候容易吃得到的芋角,而钻研做法。今日公开食谱,教大家想食芋角自己做,又加入一点惜食元素,馅料混入煲汤粟米,味道一样讚!

传统难求 荔浦蜂巢芋角

点心精细,功夫繁多而且巧究,其实传统芋角应叫做「荔浦芋角」,或「蜂巢芋角」。何解呢,因为广西荔浦产的芋头优质,一度是贵族贡品,不过人在外地就不讲究是否荔浦芋头了。

将芋角外层炸得酥化起细丝,恰如蜂巢状因而别名为「蜂巢芋角」。这个做法讲究火候油温,我的做法是健康简单版,外层把芋泥混好澄麵粉,馅料也不仅仅是传统的虾肉猪肉,还加了煲过汤的粟米,做到好吃又惜食。

Ingredients:

Wheat starch, Taro, butter, water, pine nuts, sesame, minced pork, salty egg yolks, Jinhua ham (optional), dried shiitake mushrooms, carrots, corn

Method:

Filling

Marinate minced pork with cornstarch, pepper, sesame oil, sugar and fish sauce. Soak the mushrooms until soft, squeeze out the water and cut them into small pieces (keep the water used for soaking).Cut carrots into 2-3cm streaks and cut the Jinhua ham into small pieces. In the clean pan grill the pine nuts and sesame slightly.Steam the egg yolks for 15 minutes and cut them into 4-6 piecesFry the pork and all the ingredients together along with the corn pieces. Add two spoons of mushroom water mixed with cornstarch, so all the ingredients blend together better and finally mix in the pine nuts and sesame and salty egg yolks

Skin

Remove skin of Taro, cut them into slices and steam for up to an hour to soften them completely.In a big bowl add wheat starch with hot water, mix together then add a generous knob of butter and the Taro.Mix and blend in together.

End Product

Using your hands wrap some fillings into the skin and make it into an oval shape. Repeat until filling and skin is used up, now deep fry with oil. Remove when it turns golden brown and serve hot and crunchy!.

Tips :

•Be flexible with the fillings, add ingredients you like

•Make sure the oil is not too hot otherwise the skin could burn

•Turn and move the dumplings whilst deep frying, otherwise the pressure may build up and dumplings may explode

Author Bio:

王子

食饮爱好者,放洋英国,食贯中西,从大学开始产生对美食的热情,闲时喜爱穿梭大街小巷选购食材,并在窝居内亲自下厨,烹饪手法简洁俐落,绝无浪费。他的美食之旅,多彩又多姿。

GWZ Fastidious and meticulous aiming for “Perfection at your palate”. Passionately homemade in Hong Kong.

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