芋角.荔茸带子甫 .Taro dim sum.Taro Puff

{ENG SUB}如何煮芋角.荔茸带子甫.食譜. 簡單步驟.好吃易做.美味.港式. How to make Taro dim sum.Taro Puff. Recipe. Easy Step.
配方和做法
第一步: 芋頭2磅. 去皮並清洗. 切成半寸厚.蒸30分鐘.
第二步: 澄麵粉142克. 將滾水70克倒入澄麵粉碗中.不斷攪拌直到吸收所有水分.
第三步: 芋頭麵團-從蒸鍋中取出芋頭.
加黃油115克
鹽2茶匙
白胡椒½茶匙
5香料粉½茶匙
糖1茶匙
抓碎芋頭. 然後 將澄麵粉團加入芋頭泥中. 搓勻. 然後放入冰箱½小時
第四步: 荔茸带子甫餡料: 鮮带子和 炒肉碎.
带子飛水. 用廚房紙擦乾.
加調味料：鹽1/4茶匙。 白胡椒1/4茶匙。 芝麻油1/4茶匙。 澱粉1/2茶匙. 撈勻
第五步: 包荔茸带子甫-一粒带子和1茶匙肉碎用芋頭麵團包裹成圓形.
第六步: 將油加熱至350度油炸. 油炸時請留意著.
第七步: 芋角餡料- 肉碎. 蝦粒. 蝦米. 筍粒. 冬菇粒. 沙葛粒. 恙蔥蒜粒.
燒熱炒鍋.加些油.加肉碎. 炒開. 加蝦米. 炒香. 加恙蔥蒜. 炒香. 加蝦粒. 加筍粒.
冬菇粒. 沙葛粒.
加調味料: 五香粉1/2茶匙.鹽1茶匙.白胡椒粉1/2茶匙.蠔油2茶匙.水1/2杯.加高級生粉水勾芡.
加少許麻油. 上碟. 放入冰箱冷卻.
第八步: 包芋角. 2茶匙肉碎用芋頭麵團包裹成橢圓形.
第九步: 將油加熱至350度油炸. 油炸時請留意著.
Recipe & Instruction:
Step 1: Bring Taro 2 lbs. peeled & clean. Cut ½ inch thick. Steamed 30 minutes.
Step 2: Wheat starch dough-Wheat starch 142 g. Pour Boiling water 70 g into a wheat starch bowl. whisking constantly until absorb all water.
Step 3: Smashes Taro- remove taro from the steamer.
Add butter 115 g.
Salt 2 tsp
White Pepper ½ tsp
5 spice powder ½ tsp
Sugar 1 tsp
Hand Smashes the taro. Then add the Wheat starch mix into Taro smashes. Mix well until combined. Then put into the fridge for ½ hour.
Step 4: Scallop Taro Puff
Toss scallops in the boiling water. the dried with kitchen paper towel.
add seasoning: Salt 1/4 tsp. White Pepper 1/4 tsp. Sesame oil 1/4 tsp. starch 1/2 tsp
Step 5: Wrap the Taro scallops puff-one scallop and 1 teaspoon of minced meat are wrapped into a round shape with taro dough.
Step 6: Heat the oil to 350 degrees for frying. Please pay attention when frying. Watch!
Step 7: Taro Puff fillings-minced pork meat. Minced Shrimp. Dry Shrimp. Minced Bamboo shoots. Minced Mushroom. minced Jicama. minced green onion. garlic and ginger.
Heat up the wok. Add some oil. Add minced meat. Stir fry. Add dry shrimp. Stir fry. Add ginger. Green onion and garlic. Stir fragrant. Add shrimp. Add bamboo shoots.
Mushroom. Jicama
Add seasonings: 1/2 teaspoon five-spice powder. 1 teaspoon salt. 1/2 teaspoon white pepper. 2 teaspoons oyster sauce. 1/2 cup water. Add high-grade cornstarch water to thicken.
Add a little sesame oil. Serve the dish. Place in the refrigerator to cool.
Step 8: Wrap taro corners. 2 teaspoons of minced meat are wrapped into an oval shape with taro dough.
Step 9: Heat the oil to 350 degrees for deep frying. Please pay attention when frying.
Enjoy!!

Chef Choi has more than 30 years of experience in Gourmet making experience. Former executive chef at Camino Hotel. Head chef in Restaurant of Chinese Cuisine. Japanese Cuisine. Asian Cuisine. A wide range of culinary skills and outstanding. won multiple awards. The purpose of establishing this channel is to summarize and show my experience. dedicated to all food lovers to share. If you like, please subscribe. I will update every week.
Chef Michael Choi有30多年美食製作經驗.曾任職帝皇酒店 Camino Hotel 行政總廚. 和香港北美等地的中餐.日餐. 亞洲餐廳的大廚. 廚藝範圍廣泛而出色.多次獲獎.建立此頻道目的是想總結和展示自己經驗.獻給各美食愛好者分享.如果您喜歡,請訂閱.我會毎週更新

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