今日教大家煮
📌芋頭糕
📌金菇肥牛
📌易到你唔信朱古力蛋糕
啖啖肉訂購資料
查詢What’s App 5282 4360
訂購What’s App 9038 6920
資料連結👇🏻
http://bit.ly/2WO3IjW
✨✨✨✨✨✨✨✨✨✨✨✨
📌SANISWISS 消毒套餐
Whatsapp 落單
https://wa.me/message/CTVOSX4BRU5PP1
✨✨✨✨✨✨✨✨✨✨✨✨
📌海味套餐連結
nine9Nine9 Shop
👉VIP Code : MAMA20
📌http://nine9nine9shop.com
📱Whatsapp:+852 94002845
✉️info@9-beauty.com
2021123 Live recipes 中英對照
特別鳴謝Easycook 義工團,咁快就做起食譜🙇♀️
易到你唔信朱古力蛋糕
材料
📌 黑朱古力180g
📌 雞蛋4隻
📌 糖霜少許
📌 士多啤梨1粒
做法
1. 黑朱古力放在碗內,弄碎,之後放入微波爐叮2分鐘,或用熱水墊底溶解朱古力。
2. 雞蛋分開蛋黃和蛋白。4份蛋白用電動打蛋器打至白泡狀。備用。
3. 4份蛋黃分別放在4小碗。朱古力叮好取出,先攪勻,之後放入第1份蛋黃,不停攪均,再放入第2份蛋黃一起不停攪勻,之後第3份蛋黃,再第4份蛋黃,如此類推,直至完全攪勻。
4. 打好了的蛋白遂少逐少分數次加入在朱古力漿內,完全攪勻。
5. 準備焗盤,盤底掃油,盤側邊圍上牛油紙,焗爐放熱水,焗盤坐底,以140度焗20分鐘。
6. 時間到,取出朱古力蛋糕,糖霜篩在蛋糕面上,再加上士多啤梨作裝飾,即成。
提示:1. 朱古力可選用牛奶朱古力
2. 蛋黃放入朱古力漿時,要快手攪勻。
3. 如果用鑊蒸,隔水蒸40 – 45分鐘。
English Version
Easy Flourless Chocolate Cake
(YouTube video starts at 25:36.)
Ingredients:
Egg yolks - 4 (to be added one at a time)
Sweetened chocolate bars - 180g (your choice of dark chocolate or milk chocolate. Break into small pieces and melt them in the microwave for 2 minutes or use a double boiler.)
Egg whites - 4 (beat until stiff peak)
6 inch cake pan
Garnish ingredient:
Icing sugar
Strawberries
Ice cream - optional
Methods:
1. In a stand mixer bowl, add in 4 egg whites, and beat until stiff peak. Set aside.
2. In a separate big bowl, add in room temperature melted chocolate, 1 egg yolk, and mix well by stirring quickly in one direction.
3. Continue with the remaining 3 egg yolks by adding in ONE AT A TIME until you get a smooth chocolate batter.
4. Add a bit of beaten egg whites from the stand mixer bowl into the chocolate batter and mix well to get a nice consistency as the beaten egg whites.
5. Pour the entire chocolate batter into the beaten egg whites in the stand mixer bowl, and mix well. Make sure all egg whites are incorporated into the chocolate batter.
6. Transfer to a 6 inch cake pan greased and lined with parchment paper.
7. Bake by using water bath at 160C (320F) for about 20 minutes or less with a tray of water at the bottom of your oven or underneath the baking pan. Adjust the time and temperature accordingly to your oven. You can also steam it for 40 to 45 minutes.
8. Garnish with icing sugar and strawberries. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨
氣炸金菇肥牛卷
材料:
肥牛片 一包(大約$20片)
金菇 兩包(切掉根部,洗乾淨,抹乾水份)
調味料:
椒鹽粉 適量
鹽 適量
胡椒粉 適量胡椒粉
紅椒粉 適量(可不用)
做法:
1. 肥牛片灑上少許椒鹽粉和鹽
2. 每片肥牛卷入一小撮金菇後,放入氣炸鍋焗盆內,再灑上調味料,跟着噴油在肥牛卷上,然後放入氣炸鍋,用攝氏200度焗3至4分鐘
即成(不可多過4分鐘,否則會過熟).
English Version
Enoki Mushroom Beef Rolls
(YouTube video starts at 39:18.)
Ingredient:
Sliced fatty beef slices - (or use pork tenderloin slices or lamb slices)
Filling ingredient:
Enoki mushrooms
Carrot shreds - optional
Blanched Gai Lan stems - optional
Asparagus - optional
Seasoning ingredients:
Szechuan pepper salt
Red chili powder
Salt
Methods:
1. Roll each beef slice with enoki mushrooms filling.
2. Optional to season the beef slices with Szechuan pepper salt, red chili powder, and/or salt before rolling or after rolling.
3. Place a parchment paper in the air dryer basket, spray a layer of oil, place beef rolls on top and spray another layer of oil on top.
4. Air fry for 3 minutes for medium-well or 4 minutes for well done at 200C (393F).
5. Transfer to serving plate. Serve.
✨✨✨✨✨✨✨✨✨✨
芋頭榚
材料:芋頭一斤四兩,蝦米隨意,冬菇3隻,瑤柱4-5粒,一孖臘腸,粘米粉160g, 粟粉4湯匙,芝麻同蔥適量
調味料: 五香粉一茶匙,固體植物油一湯匙半,鹽及糖各半茶匙,白胡椒粉半茶匙多些
準備: 配料蝦米,冬菇,瑤柱用水浸軟切細,(水留用), 臘腸切細粒
芋頭一半切條,一半切粒
粉漿: 用浸過配料的水幾粘米粉同粟粉攪勻,粉漿水大概700ml
做法:
芋頭放鑊中,加多些油炒至金黃,有香味盛起。
熱鑊加油,先放蝦米爆,加臘腸爆香,加冬菇爆香,最後加瑤柱炒。
這時加調味料炒勻,加入芋頭加一杯半水,加蓋稍煮一會,開蓋倒入粉漿水,一邊倒一邊翻炒至杰身。
錫盆掃上油後倒入芋頭粉漿隔水蒸35分鐘即成。
備註:
煮芋頭水量及油量,視乎芋頭質粉或爽,
選靚芋頭要輕身。
蝦米可買價錢平的。調味料也可炒芋頭時加入
English Version
Taro Cake
(YouTube video starts at 0:53.)
Ingredients:
Taro - about 1 kg and pick the lightest ones for more starchy-texture. Cut half into strips and the other half into cubes. This will have a different bite texture when steamed. Must be pan-fried until fragrant and golden brown with extra oil than usual.
Dried shrimps - preferable buy the cheapest and smallest kinds. Clean and soak to rehydrate (save the soaking liquid), and chop into small pieces.
Dried mushrooms - 3 big ones. Clean and soak to rehydrate (save the soaking liquid) and chop into small pieces.
Dried scallops - about 4 -5. Clean and soak to rehydrate (save the soaking liquid) and cut horizontally sideway to shorten the strands then loosen into small pieces.
Chinese sausages - 2 clean and chop into small pieces
Chinese cured pork strips (“Lap Yuk”) - optional
Binding batter ingredients:
Rice flour - 160g – 180g
Corn flour/starch - 4 tbsp (or use “Teng Mein” flour 4 tbsp or less. This will prevent the taro cake from coming apart.)
Saved soaking liquid from dried shrimps, mushrooms, and scallops - about 3 cups (If you do not have 3 cups just compensate with more water.)
Water - about 1 ½ cups or more depending on how much the taro absorbs the liquid. The more starchy-texture the taro has the more liquid it absorbs.
Seasoning ingredients:
Vegetable shortening - 1 ½ tbsp (or use lard. This is for smoothness in taste)
Five-spice powder - 1 tsp
White pepper - heaping ½ tsp
Salt - ½ tsp but not too much
Sugar - ½ tsp
Garnish ingredients:
White sesame seeds
Green onion pieces
Methods:
1. In a bowl, add in saved soaking liquid from dried shrimps, mushrooms, scallops, and mix well. Add in rice flour, cornflour, and mix well. Set aside
2. Heat up a wok, add more oil than usual. Add in all taro pieces and fry until fragrant and golden brown. Transfer to serving plate. Set aside.
3. In the same wok, add in oil, dried shrimps, Chinese sausage pieces, and fry until fragrant.
4. Add in mushroom pieces, and fry until fragrant.
5. Lastly, add in dried scallops, and fry briefly to avoid toughness when chewed.
6. Add in vegetable shortening, five-spice powder, white pepper, sugar, and mix well.
7. Return fried taro pieces back to the work and mix well.
8. Add in 1 cup of water, mix well, cover wok with lid, and bring to a boil.
9. Add another ½ cup of water, mix well, and bring to a boil.
10. Add in binding batter prepared in Step 1. Mix well. The mixture will slowly thicken. Add more water now if you find it too thick.
11. Transfer to a steam proof OILED container.
12. Steam for about 35 to 40 minutes.
Note: Best to pan fry them the next day.
#肥媽食譜
#Mariarecipes
同時也有6部Youtube影片,追蹤數超過61萬的網紅{{越煮越好}}Very Good,也在其Youtube影片中提到,⬇️⬇️English recipe follows⬇️⬇️ 芋頭糕: 材料: 芋頭1斤 迷你紫薯1個 蝦米3湯匙 臘腸4條 臘肉4兩 粘米粉160克 鹽1茶匙 水跟隨做糕盤的8成 處理: 1. 芋頭及紫薯刮皮。 2. 芋頭切條或切粒。 3. 紫薯切細粒。 烹調: 1. 白鑊中火爆香...
「chinese steamed rice bowl cake」的推薦目錄:
- 關於chinese steamed rice bowl cake 在 Facebook 的精選貼文
- 關於chinese steamed rice bowl cake 在 越煮越好 Facebook 的最佳貼文
- 關於chinese steamed rice bowl cake 在 {{越煮越好}}Very Good Youtube 的最佳貼文
- 關於chinese steamed rice bowl cake 在 {{越煮越好}}Very Good Youtube 的精選貼文
- 關於chinese steamed rice bowl cake 在 {{越煮越好}}Very Good Youtube 的最佳解答
- 關於chinese steamed rice bowl cake 在 Taiwanese Steamed Rice Bowl Cake Recipe | 碗糕 Wǎn gāo 的評價
- 關於chinese steamed rice bowl cake 在 The Burning Kitchen, profile picture - Facebook 的評價
chinese steamed rice bowl cake 在 越煮越好 Facebook 的最佳貼文
https://youtu.be/otju8ZBDgII
Turnip Cake🥢Lots of Variations to this Family Classic🧧 Let's Try Ah Ho's Version😋
⬇️⬇️English recipe follows ⬇️⬇️
蘿蔔糕:
材料:
白蘿蔔2斤
臘腸2條
臘肉4兩
蝦米4湯匙
沾米粉200克
鹽2茶匙
胡椒粉1茶匙
油少許
處理:
1. 大火煲滾1升水,放臘腸及臘肉,烚1分鐘,去除表面的塵埃。
2. 凍水沖乾淨。
3. 先蒸熟臘腸及臘肉,會容易切一點。
4. 蘿蔔去皮,同一位置,刨2次。
5. 蘿蔔,切粗條。
6. 1條臘腸切開6小條,切碎粒,放碗中。
7. 臘肉去皮,切碎粒,放碗中。
烹調:
1. 蘿蔔條,放鑊中,加入400毫升水,煲熟蘿蔔,同時加入鹽攪勻。
2. 蝦米,清水浸5~10分鐘。
3. 蘿蔔煮至透明,表示熟透。
4. 倒出蘿蔔水,攤凍。
5. 白鑊爆香臘腸及臘肉,聞到香味,就放入碗。
6. 爆香蝦米仔,放入碗。
7. 開始處理沾米粉漿,先煲一鑊水。
8. 放沾米粉在大碗中,加入蘿蔔水,攪勻。
9. 用隔篩隔去雜質。
10. 加入胡椒粉,攪勻。
11. 加入臘腸臘肉及少量蝦米,一同攪勻。
12. 掃少量油落糕盤。
13. 所有材料,倒入糕盤中。
14. 蓋上錫紙,避免水氣倒流。
15. 用大火蒸蘿蔔糕1小時,大概每15~20分鐘,就要加入大滾水,避免燒乾。
16. 蒸了45分鐘,取出蘿蔔糕,掃上漿粉水。
17. 鋪蝦米上蘿蔔糕,細力壓實。
18. 再鋪上錫紙,蒸剩下的15分鐘,完成。
Turnip cake:
Ingredients:
White radish 2 catty
Chinese sausages 2 Nos.
Preserved pork belly 4 taels
Dried sea shrimps 4 tbsp
Rice flour 200g
Salt 2 tsp
Pepper 1 tsp
Oil little
Preparation:
1. Heat up 1L water at high flame. Boil Chinese sausages and preserved belly for 1 minute to remove dust on surface of them.
2. Rinse by tap water thoroughly.
3. To ease cutting, steam well Chinese sausages and preserved belly first.
4. Peel white radish. Peel 2 times at the same point.
5. Slice white radish thickly.
6. Divide a Chinese sausage into 6 thin slices. Then get them diced and put into a bowl.
7. Remove skin of preserved belly. Dice into small cubes. Put in a bowl.
Steps:
1. Put white radish slices in wok. Boil it up with 400ml water and salt. Mix well.
2. Soak dried sea shrimps with tap water for 5~10 minutes.
3. It means already cooked well when white radish becomes transparent.
4. Pour out syrup of white radish. Cool it down.
5. Fry Chinese sausages and preserved belly until you can feel the smell of them. Put it into a bowl.
6. Fry dried sea shrimps until you can feel the smell of it. Put it into a bowl.
7. It is time to make rice flour sauce. Boil up a pot of water first.
8. Put rice flour into a big bowl, mix well with white radish syrup.
9. Use a strainer to release the impurities.
10. Mix well with pepper.
11. Mix well with Chinese sausages, preserved belly and little dried sea shrimps.
12. Brush little oil on steaming bowl.
13. Pour all the ingredients into the bowl.
14. Cover up with aluminum foil.
15. Steam turnip cake at high flame for an hour. Add boiled~up water for every 25~20 minutes.
16. Have already steamed for 45 minutes, take it out and brush rice flour sauce.
17. Put dried sea shrimps on turnip cake and press it gently.
18. Cover up with aluminum foil again. Steam for 15 minutes more. Serve.
做蘿蔔糕之前 重點你要知
https://youtu.be/9NBeJnh9btY
芋頭糕
https://youtu.be/PwlDwHLN_KM
年糕
https://youtu.be/44qE_PjaHwg
綠茶年糕
https://youtu.be/NlEfFif2u6g
蘿蔔糕2018
https://youtu.be/HHOc4eoSnKs
大家入呢個網址 😁我幾佰多條片🎬全部可以睇曬🙏
https://goo.gl/cuyAZa hip
Turnip Cake🥢Lots of Variations to this Family Classic🧧 Let's Try Ah Ho's Version😋
蘿蔔糕
坊間很多不同家傳版本
試吓阿好呢個
chinese steamed rice bowl cake 在 {{越煮越好}}Very Good Youtube 的最佳貼文
⬇️⬇️English recipe follows⬇️⬇️
芋頭糕:
材料:
芋頭1斤
迷你紫薯1個
蝦米3湯匙
臘腸4條
臘肉4兩
粘米粉160克
鹽1茶匙
水跟隨做糕盤的8成
處理:
1. 芋頭及紫薯刮皮。
2. 芋頭切條或切粒。
3. 紫薯切細粒。
烹調:
1. 白鑊中火爆香臘肉、臘腸及蝦米,放在碗中。
2. 放芋頭落鑊爆香,加入裝糕盤8成的水分,大火煮滾。
3. 滾起,熄火,焗5分鐘。
4. 焗了5分鐘,看看芋頭是否已焗腍。
5. 加入1茶匙鹽。
6. 加入臘腸粒、臘肉粒及蝦米。
7. 粘米粉,分3次,逐少落,每次大約落50克, 攪勻。
8. 芋頭基本上慢動作跌下就可以了。
9. 掃少許油在糕盤上。
10. 倒入糕盤。
11. 細力搖一下盤,釋出空氣。
12. 錫紙封盤。
13. 大火燒熱一鑊水。
14. 大火蒸芋頭糕1個小時。
15. 過了20分鐘,再加入一次滾水。
16. 再過了20分鐘,又加一次滾水。
17. 總時間蒸了1小時,完成。
Taro cake:
Ingredients:
Taro 1 catty
Mini purple sweet potato 1 No.
Dried sea shrimps 3 tbsp
Chinese sausage 4 slices
Preserved pork 4 taels
Rice flour 160g
Salt 1 tsp
Water 80% volume of taro glassware
Preparation:
1. Peel the taro and mini purple sweet potato.
2. Slice or dice the taro.
3. Dice sweet purple potato into small cubes.
Steps:
1. Fry preserved pork, Chinese sausages and dried sea shrimps in wok with no oil, then put in a bowl.
2. Fry taro in wok, then add 80% volume of tap water of the pudding pan. Boil up at high flame.
3. Turn off fire when boiling up with the lid for 5 minutes.
4. Already 5 minutes is over, see whether taro becomes soft or not.
5. Put 1 tsp salt into taro cake.
6. Add Chinese sausages cubes, preserved pork cubes and dried sea shrimps.
7. Rice flour, divide into 3 shares, put into pudding pan little amount by little amount, about 50g per each time. Mix well then.
8. It is OK when the mixture drops slowly.
9. Brush little oil on pudding pan.
10. Pour mixture in the pan.
11. Shake pan lightly, this will help to release air from taro cake.
12. Seal pudding pan with aluminium foil.
13. Boil up a pot of water at high flame.
14. Steam taro cake at high flame for 1 hour.
15. After 20 minutes, add more boiled up water into wok.
16. Another 20 minutes is over, add more boiled up water into wok again.
17. Taro cake has been steamed for 1 hour. Serve.
材料
芋頭 一斤
迷你紫薯 一個
蝦米 2湯羹
臘腸 兩條
臘肉 四兩
粘米粉 160克
鹽 1茶匙
水份 跟隨做糕盤嘅八成
Ingredients:
Taro. 1 catty
Small Purple Sweet Potato 1
Dried Shrimps. 2 tbl.
Chinese Sausage. 2 links
Chinese Cured Pork Belly 4 tael
Rice Flour 160 gr.
Salt. 1 tsp.
Water 80% of inside of Cake-Pan
黃金年糕
https://youtu.be/-RqrBTI6D5o
做蘿蔔糕之前 重點你要知
https://youtu.be/9NBeJnh9btY
2020蘿蔔糕 (10大youtube熱爆影片)
https://youtu.be/GOFUibdQnwo
年糕
https://youtu.be/44qE_PjaHwg
綠茶年糕
https://youtu.be/NlEfFif2u6g
蘿蔔糕2018
https://youtu.be/HHOc4eoSnKs
大家入呢個網址 ?我幾佰多條片?全部可以睇曬?
https://goo.gl/cuyAZa hip
![post-title](https://i.ytimg.com/vi/oBtQGi95E9k/hqdefault.jpg)
chinese steamed rice bowl cake 在 {{越煮越好}}Very Good Youtube 的精選貼文
⬇️⬇️English recipe follows ⬇️⬇️
蘿蔔糕:
材料:
白蘿蔔2斤
臘腸2條
臘肉4兩
蝦米4湯匙
沾米粉200克
鹽2茶匙
胡椒粉1茶匙
油少許
處理:
1. 大火煲滾1升水,放臘腸及臘肉,烚1分鐘,去除表面的塵埃。
2. 凍水沖乾淨。
3. 先蒸熟臘腸及臘肉,會容易切一點。
4. 蘿蔔去皮,同一位置,刨2次。
5. 蘿蔔,切粗條。
6. 1條臘腸切開6小條,切碎粒,放碗中。
7. 臘肉去皮,切碎粒,放碗中。
烹調:
1. 蘿蔔條,放鑊中,加入400毫升水,煲熟蘿蔔,同時加入鹽攪勻。
2. 蝦米,清水浸5~10分鐘。
3. 蘿蔔煮至透明,表示熟透。
4. 倒出蘿蔔水,攤凍。
5. 白鑊爆香臘腸及臘肉,聞到香味,就放入碗。
6. 爆香蝦米仔,放入碗。
7. 開始處理沾米粉漿,先煲一鑊水。
8. 放沾米粉在大碗中,加入蘿蔔水,攪勻。
9. 用隔篩隔去雜質。
10. 加入胡椒粉,攪勻。
11. 加入臘腸臘肉及少量蝦米,一同攪勻。
12. 掃少量油落糕盤。
13. 所有材料,倒入糕盤中。
14. 蓋上錫紙,避免水氣倒流。
15. 用大火蒸蘿蔔糕1小時,大概每15~20分鐘,就要加入大滾水,避免燒乾。
16. 蒸了45分鐘,取出蘿蔔糕,掃上漿粉水。
17. 鋪蝦米上蘿蔔糕,細力壓實。
18. 再鋪上錫紙,蒸剩下的15分鐘,完成。
Turnip cake:
Ingredients:
White radish 2 catty
Chinese sausages 2 Nos.
Preserved pork belly 4 taels
Dried sea shrimps 4 tbsp
Rice flour 200g
Salt 2 tsp
Pepper 1 tsp
Oil little
Preparation:
1. Heat up 1L water at high flame. Boil Chinese sausages and preserved belly for 1 minute to remove dust on surface of them.
2. Rinse by tap water thoroughly.
3. To ease cutting, steam well Chinese sausages and preserved belly first.
4. Peel white radish. Peel 2 times at the same point.
5. Slice white radish thickly.
6. Divide a Chinese sausage into 6 thin slices. Then get them diced and put into a bowl.
7. Remove skin of preserved belly. Dice into small cubes. Put in a bowl.
Steps:
1. Put white radish slices in wok. Boil it up with 400ml water and salt. Mix well.
2. Soak dried sea shrimps with tap water for 5~10 minutes.
3. It means already cooked well when white radish becomes transparent.
4. Pour out syrup of white radish. Cool it down.
5. Fry Chinese sausages and preserved belly until you can feel the smell of them. Put it into a bowl.
6. Fry dried sea shrimps until you can feel the smell of it. Put it into a bowl.
7. It is time to make rice flour sauce. Boil up a pot of water first.
8. Put rice flour into a big bowl, mix well with white radish syrup.
9. Use a strainer to release the impurities.
10. Mix well with pepper.
11. Mix well with Chinese sausages, preserved belly and little dried sea shrimps.
12. Brush little oil on steaming bowl.
13. Pour all the ingredients into the bowl.
14. Cover up with aluminum foil.
15. Steam turnip cake at high flame for an hour. Add boiled~up water for every 25~20 minutes.
16. Have already steamed for 45 minutes, take it out and brush rice flour sauce.
17. Put dried sea shrimps on turnip cake and press it gently.
18. Cover up with aluminum foil again. Steam for 15 minutes more. Serve.
做蘿蔔糕之前 重點你要知
https://youtu.be/9NBeJnh9btY
芋頭糕
https://youtu.be/PwlDwHLN_KM
年糕
https://youtu.be/44qE_PjaHwg
綠茶年糕
https://youtu.be/NlEfFif2u6g
蘿蔔糕2018
https://youtu.be/HHOc4eoSnKs
大家入呢個網址 ?我幾佰多條片?全部可以睇曬?
https://goo.gl/cuyAZa hip
Turnip Cake?Lots of Variations to this Family Classic? Let's Try Ah Ho's Version?
蘿蔔糕
坊間很多不同家傳版本
試吓阿好呢個
![post-title](https://i.ytimg.com/vi/otju8ZBDgII/hqdefault.jpg)
chinese steamed rice bowl cake 在 {{越煮越好}}Very Good Youtube 的最佳解答
⬇️⬇️English recipe follows⬇️⬇️
財源滾滾來,芋頭波波迎春開運
材料:
芋頭12兩
糯米粉2湯匙
麪包糠5湯匙
雞蛋1 隻
臘腸1條
處理:
1. 臘腸,先蒸熟,使它容易切開。
2. 芋頭,刨去皮,切薄片,放入玻璃盤內。
3. 煲滾1鑊水,大火蒸芋頭15至20分鐘至腍滑。
4. 臘腸已蒸熟,打直1開6小條,切碎粒,放碗中。
5. 已蒸好的芋頭,加入:
a. 糖2茶匙
b. 糯米粉2湯匙
c. 臘腸粒
壓爛芋頭及攪勻。
6. 鋪1張錫紙在砧板上。
7. 戴上透明膠手套。
8. 倒少量糯米粉在錫紙上。
9. 放芋泥在錫紙上,搓成長條狀。
10. 平均切成8件。
11. 搓成球狀,放一邊。
12. 雞蛋,打勻。
13. 麪包糠,準備好。
14. 芋頭波波,沾上蛋漿,再沾上麪包糠。
烹調:
1. 大火在鑊中燒熱油400毫升。
2. 放木筷子落鑊,如果有少許氣泡冒起,表示油溫可以了。
3. 放芋頭波波落鑊,見到氣泡冒起,轉中慢火,繼續炸。
4. 炸了1分鐘,已轉金黃色,反轉另一面,繼續炸。
5. 兩面炸至金黃色,上碟。
Taro balls in Chinese New Year
Ingredients:
Taro 12 taels
Glutinous rice flour 2 tbsp
Bread crumbs 5 tbsp
Egg 1 No.
Chinese sausage 1 No.
Preparation:
1. Chinese sausage, get it steamed well, for easy cutting.
2. Taro, get it peeled. Thinly slice, put in a glass ware.
3. Boil up a wok of water. Steam the taro at high flame for 15~20 minutes until it turns soft.
4. Sausage has been steamed well. Divide it in 6 slices vertically. Then dice in small cubes. Put in a bowl.
5. Mix with the steamed taro:
a. Sugar 2 tsp
b. Glutinous rice flour 2 tbsp
c. Chinese sausage cubes
Squash the taro and mix them well.
6. Put an aluminum foil onto the chopping board.
7. Wear a pair of transparent plastic gloves.
8. Put little glutinous rice flour on the foil.
9. Put taro paste on the foil, get it in a roll shape.
10. Cut it into 8 shares evenly.
11. Make it in a spherical shape. Put aside.
12. Egg, beat well.
13. Bread crumbs, get prepared.
14. Taro balls, put into egg syrup, then the bread crumbs.
Steps:
1. Heat up oil 400ml at high flame in wok.
2. Put a pair of chopsticks into the oil. If there are bubbles arising in the oil, that means the oil is hot enough.
3. Put taro balls into the wok. Turn to medium~low flame if there are bubbles arising in the oil. Continue deep~frying.
4. Have been deep~fried for a minute, the colour of taro balls has been changed into golden yellow. Flip them over, continue deep~frying.
5. Both sides of taro balls have been deep~fried into golden yellow. Put on plate. Serve.
芝士cake (無需焗爐)(第一條片) https://youtu.be/AP2e0K5W0TY
茄汁蝦碌
https://youtu.be/dAT8bGSO5rw
薑蔥蠔煲? youtube熱爆影片? https://youtu.be/SnQkOPDUxIQ
西蘭花炒帶子xo醬https://youtu.be/qRCfdwC2OBM
甜炆冬菇
https://youtu.be/qxFbzAlvePw
豬皮處理過程https://youtu.be/HuFvMO5_2K0
簡易浸發魚肚https://youtu.be/VFZPb2a30ec
豉油雞(玫瑰露)
https://youtu.be/mLNKRT-zsGs
電飯煲叉燒 ?十大youtube熱爆影片?https://youtu.be/nIGTd3uAgOc
爆汁叉燒(氣炸鍋)
https://youtu.be/DHbRgzLyJGQ
大家入呢個網址 ?我幾佰多條片?全部可以睇曬?
https://goo.gl/cuyAZa hip
![post-title](https://i.ytimg.com/vi/vmW7c46tsHs/hqdefault.jpg)
chinese steamed rice bowl cake 在 The Burning Kitchen, profile picture - Facebook 的推薦與評價
Steamed Rice Cake (白糖糕 Bái Táng Gāo) is a traditional sweet Chinese steamed rice cake made with rice flour and white sugar. This delicious sweet cake... ... <看更多>
chinese steamed rice bowl cake 在 Taiwanese Steamed Rice Bowl Cake Recipe | 碗糕 Wǎn gāo 的推薦與評價
... <看更多>
相關內容