【王子煮場】惜食留學生 DIY懷舊點心 炸芋角


 

時今的茶樓,想吃芋角不容易,它在點心紙上與鹹水角的地位簡直是「有你無我」,難以並存。當年在英國讀書,每每牽掛小時候容易吃得到的芋角,而鑽研做法。今日公開食譜,教大家想食芋角自己做,又加入一點惜食元素,餡料混入煲湯粟米,味道一樣讚!

傳統難求 荔浦蜂巢芋角

點心精細,功夫繁多而且巧究,其實傳統芋角應叫做「荔浦芋角」,或「蜂巢芋角」。何解呢,因為廣西荔浦產的芋頭優質,一度是貴族貢品,不過人在外地就不講究是否荔浦芋頭了。

芋角
 

將芋角外層炸得酥化起細絲,恰如蜂巢狀因而別名為「蜂巢芋角」。這個做法講究火候油溫,我的做法是健康簡單版,外層把芋泥混好澄麵粉,餡料也不僅僅是傳統的蝦肉豬肉,還加了煲過湯的粟米,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 pieces

Fry 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

Instagram: gwzfood

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王子

食飲愛好者,放洋英國,食貫中西,從大學開始產生對美食的熱情,閒時喜愛穿梭大街小巷選購食材,並在窩居內親自下廚,烹飪手法簡潔俐落,絕無浪費。他的美食之旅,多彩又多姿。

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