大芋头 250克（250 g taro）

广式腊肉 25克（Cantonese-style cured meat 25g）

虾干5克（5 g dried shrimp）

葱花10克（10 g chopped green onion）

红葱酥1汤匙（Fried red onion 1 tbsp）

鸡汤3/4杯约200mi（3/4 cup chicken broth）

盐1/4茶匙（1/4 teaspoon salt）

酱油1/2汤匙（1/2 tbsp soy sauce）

李锦记蚝油1茶匙Lee Kum Kee oyster sauce 1 tsp

糖1/2茶匙（1/2 tsp sugar）

粘米粉1/2杯约70克（1/2 cup rice flour about 70 g）

澄粉1/2杯约70克（1/2 cup wheat starch about 70 g）

水1.5杯约375ml（1.5 cups water ）

 

 

 

 

芋头糕是广式茶点中非常受欢迎的点心之一，今天要和大家分享怎样在家里做出好吃的芋头糕

 

1、首先，我们要选这样大的芋头，去皮取出250克左右，切成小丁。备用

2、同时准备广式腊肉  25克 切小粒，也可以用广式腊肠。

3、把5克虾干 泡软后 切小粒，再把一根葱切碎 备用。

4、炒锅烧热， 放1.5汤匙油 ，先把腊肉粒 入锅 炒至出油，再放入前面准备的虾干粒和葱花，炒出香味。即可关火，把它们取出一边备用。

5、留下锅里的油，把切好的芋头丁放入，用中高火 翻炒2-3分钟。然后加入200毫升左右的鸡汤。再加入屏幕显示的调味料，加盖用中偏小火煮至芋头熟透后  关火。

6、如果你喜欢做出的芋头糕能吃到芋头颗粒，这时你可以留下2-3汤匙熟透的芋头颗粒备用。锅里的芋头用 压土豆泥的工具 把芋头压成泥状，备用。

 

7、现在我们做粉浆，把屏幕显示的 粘米粉  、澄粉 和水 放到一个大碗里，搅拌均匀。 这粉浆里有一半的量我用了澄粉，是为了口感更细腻，你也可以全部都用粘米粉。

 

8、把装有粉浆的碗，放入滚水的锅里，边煮边隔水搅拌，直到碗里的浆液开始轻微的变稠，但仍然可以流动，即可关火 。随即把刚才准备好的芋头泥拌入，尽量搅匀，再把之前留下的芋头颗粒和炒过的材料 一起拌入。芋头糕的浆就做好了。

 

9、准备合适的容器，在里面抹油，把芋头浆倒入，抹平表面，如果你喜欢可以在面上撒一些腊肉、虾干或葱花。放入滚水锅里去蒸。用中高火 蒸30-40分钟，可以拿筷子测试，取出时没有生的浆液带出就说明熟透了。

 

10、取出脱模，一定要放凉以后再切片，否则会很粘。芋头糕可以直接吃也可以煎着吃。

 

 

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 aside

 

Heat 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 

now we will make the starch mixture, 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 

 

Now 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