中國人過農曆新年有一個傳統, 於年尾臨近新年將至的日子,會由家中長輩開油鍋炸一些賀年食物,如煎堆、油角、茶泡等,取其家肥屋潤,金銀滿屋之意。而其中一款炸物 “炸芋蝦” 相信很多人都會喜歡的,在以前製作芋蝦很多人是採取手切方式,工序上會是比較繁複及花時間,但因現在有一些刨絲的工具幫忙,所以可大大減輕及縮短製作時間,而製作芋蝦材料非常簡單,但有幾個要點須留意的是: 1 . 芋頭須選取輕身而粉質多之荔莆芋 2 . 須橫紋刨絲,留意不要順紋,因橫紋會比較鬆化些 3 . 芋頭刨絲後須用筷子鬆開,鋪放於一大托盤上,這樣可使芋絲略為吹乾身4 . 酒須平均噴灑入 5. 加入之糯米粉不能過多,太多會使芋絲黏結難以鬆開 6. 炸籬須與油一起加熱透才放入芋絲, 這樣芋絲才不會黏著炸籬難以脫離 7 . 五香粉與芋頭非常配合,如喜歡可加入少許,但因它比較搶火,須留意芋絲有可能未炸透便呈太深色。只要留心以上幾點,相信一定能得心應手。在此僅向大家拜個早年,祝身體健康,萬事如意!
準備時間: 10分鐘
烹調時間: 20分鐘
材料:
荔莆芋 250g
Baking soda 1/8茶匙
鹽1/2茶匙
糖 1/2 茶匙
白芝麻適量
日式料理酒或雙蒸酒1茶匙
芫茜葉少許
雞粉1/2 茶匙
糯米粉2茶匙
炸油適量
打邊爐用的不銹鋼炸籬仔2個
做法:
- 芋頭洗淨抹乾,去皮後不要沾水,橫紋刨絲。
- 料理酒用噴水壺平均噴灑於芋絲上,將芝麻加入拌勻。
- baking soda、鹽、糖、雞粉`糯米粉混合拌勻,洒於芋絲上用筷子拌勻,最後拌入洗淨瀝乾水份之芫茜葉。
- 將2個炸籬連油一起加熱至油溫150度,待炸籬熱透後用筷子夾入適量芋絲放入油鍋中炸,再取另一個炸籬放入芋絲放入油中,待第一個炸至略呈硬身,即脫離炸籬繼續炸至呈金黃色,兩個炸籬交替使用,將炸脆及呈金黃色之芋蝦盛出,瀝乾油份即成。
Preparation: 10 minutes
Cooking: 20 minutes
Ingredients:
250g taro
1/8 tsp baking soda
1/2 tsp salt
1/2 tsp sugar
white sesame seeds
1 tsp Chinese rice wine (double distilled) or Japanese cooking sake
coriander ( leaves only, wash and dry with towel)
1/2 tsp chicken powder
2 tsp glutinous rice flour
Oil for deep frying
Method:
- Wash and dry taro thoroughly, then peel and grate taro at right angle to the grain into fine strips, spread them in a tray for little while to dry.
- Sprinkle taro strips with Chinese rice wine or Japanese cooking sake evenly, then mix with white sesame seeds.
- Mix baking soda, salt, sugar, chicken powder and glutinous rice flour together. Then sprinkle taro strips with the mixture and mix them well, finally add coriander leaves.
- Heat oil and draining ladle (the tiny one that usually use for Chinese hot pot) to 150°C until the draining ladle is heated thoroughly (this prevents the taro strips from sticking to the ladle in next step).
- Place a small portion of the taro mixture in the ladle each time, deep-fry until crispy and golden brown. Remove from oil and drain on paper towel.
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