田園時光美食
分享美食經驗，真誠交流廚藝
中文解說版
英文解說（English）
大芋頭 250克（250 g taro）
廣式臘肉 25克（Cantonese-style cured meat 25g）
蝦幹5克（5 g dried shrimp）
蔥花10克（10 g chopped green onion）
紅蔥酥1湯匙（Fried red onion 1 tbsp）
雞湯3/4杯約200mi（3/4 cup chicken broth）
鹽1/4茶匙（1/4 teaspoon salt）
醬油1/2湯匙（1/2 tbsp soy sauce）
李錦記蠔油1茶匙Lee Kum Kee oyster sauce 1 tsp
糖1/2茶匙（1/2 tsp sugar）
粘米粉1/2杯約70克（1/2 cup rice flour about 70 g）
澄粉1/2杯約70克（1/2 cup wheat starch about 70 g）
水1.5杯約375ml（1.5 cups water ）
1、首先，我們要選屏幕顯示的大芋頭，去皮取出250克左右，切成小丁。備用
2、同時準備廣式臘肉 25克 切小粒，也可以用廣式臘腸。
3、把5克蝦幹 泡軟後 切小粒，再把一根蔥切碎 備用。
4、炒鍋燒熱， 放1.5湯匙油 ，先把臘肉粒 入鍋 炒至出油，再放入前麵準備的蝦幹粒和蔥花，炒出香味。即可關火，把它們取出一邊備用。
5、留下鍋裏的油，把切好的芋頭丁放入，用中高火 翻炒2-3分鍾。然後加入200毫升左右的雞湯。再加入屏幕顯示的調味料，加蓋用中偏小火煮至芋頭熟透後 關火。
6、如果你喜歡做出的芋頭糕能吃到芋頭顆粒，這時你可以留下2-3湯匙熟透的芋頭顆粒備用。鍋裏的芋頭用 壓土豆泥的工具 把芋頭壓成泥狀，備用。
7、現在我們做粉漿，把屏幕顯示的 粘米粉 、澄粉 和水 放到一個大碗裏，攪拌均勻。 這粉漿裏有一半的量我用了澄粉，是為了口感更細膩，你也可以全部都用粘米粉。
8、把裝有粉漿的碗，放入滾水的鍋裏，邊煮邊隔水攪拌，直到碗裏的漿液開始輕微的變稠，但仍然可以流動，即可關火 。隨即把剛才準備好的芋頭泥拌入，盡量攪勻，再把之前留下的芋頭顆粒和炒過的材料 一起拌入。芋頭糕的漿就做好了。
9、準備合適的容器，在裏麵抹油，把芋頭漿倒入，抹平表麵，如果你喜歡可以在麵上撒一些臘肉、蝦幹或蔥花。放入滾水鍋裏去蒸。用中高火 蒸30-40分鍾，可以拿筷子測試，取出時沒有生的漿液帶出就說明熟透了。
10、取出脫模，一定要放涼以後再切片，否則會很粘。芋頭糕可以直接吃也可以煎著吃。
Cantonese style savoury taro cake is a popular dim sum dish and today I will show you guys how to make it at home
First we will select this type of large taros, peel them and dice them into cubes, set aside about 250grams
Dice up 25 grams of cantonese style cured meat, you can use cantonese sausage as well
Soak 5 grams of dried prawns and mince 1 scallion and set asideHeat a pan until it's hot and add in 1.5 tablespoon of oil place the meat dice and stir around until the oil from the meat seeps through. add in the dry prawns and minced scallion and stir around until it's fragrant. turn off the heat and set it aside
Use the remaining oil in the pan, add in the diced taro and stir fry on 2-3 minutes on medium high heat and add in 200 ml of chicken stock, season with the ingredients shown and add on a cover and steam on medium low heat until the taro is totally cooked through, turn off the heat
Mash the taro up with a potato masher, if you prefer a more texture style, save 2-3 tablespoon of whole taro pieces to add back in later
Add the rice flour the wheat starch and water into a bowl and mix well, the reason for why we use wheat starch is to give the cake a very smooth texture, but if you can use just rice flour if you'd like
Place this bowl it to a pot of boiling water and stir while the water is boiling until the paste becomes thicker in texture but still remaining a liquid, turn off the heat and add in the mashed taro, mix well. if you had saved some taro chunks, add them in here too
Find a suitable container and oil the sides, pour the taro paste in and smooth off the top, if you like you can decorate the top with some cured meat, prawn or scallion, steam in a boiling steamer on medium high heat for 30-40 minutes, test with a chopstick if you can insert it in with no wet paste coming out it's ready
Remove the container and let it chill, make sure you slice it after it's cooled or else it will be sticky, you can eat it the way it is or panfry the slices
?我用的粘米粉圖片：（不同的米粉可能吸水性不同，要酌情調整水量）
田園園的手藝超讚超讚！