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2008年2月12日 星期二

繡球芋蝦做法

年初七了,在此祝大家人日快樂!恭喜恭喜!



芋蝦的做法來了!^_^







首先,買來兩個優質的荔蒲芋頭,用廣府話說就是「靚o既荔蒲芋」~

荔蒲芋即是這種大大個的芋頭,有時候酒樓(中式食店)會簡稱之為荔芋。









把芋頭洗淨,去皮。大家都說芋頭的皮或黏液會令雙手很癢,但我沒此問題。可能是我雙手做家務做得太多,皮都粗了,因此較遲鈍吧... T_T



只要在google搜尋一下 「芋頭  癢」,就會找到好多方法止癢。基本上大家都說是抹鹽巴,或抹醋,或在火爐上稍微烘一下雙手。大家不妨參考一下。



我不怕手癢,但芋頭濕水後很滑就是的,不好處理,大家要小心,以免切傷手。







把芋頭縱切成半,好處理一點。







縱切大薄片,再切成幼絲。縱切是因為想芋絲長一點。若短短碎碎的便賣相不佳,也不易成型了。







手切真的很累人呢,拿刀的右手很痛很痛,不過手切出來效果較幼細,而且不易出水。







這是手切的芋絲。







其餘大部分的我都用刨的。這是很久之前的投資,日本KAI的刨子,不便宜喔,不過忘了價錢。大約二百元港幣吧...  那刨刀可以替換,可刨皮、刨片、刨絲,甚至可刨成很幼的絲。我只買了原裝的及普通幼絲的刨刀,未買更幼細的那款。







刨刀很鋒利,黑色的是安全罩。







小心換上替換的刨刀。







就這樣拿著來刨,或放在砧板上刨。不能說很容易,因為芋頭很黏,而且要保持芋絲長長的,需要點技巧。不過,習慣了以後,比用刀的容易得多。



我自己的刀工不差,不過切又長又幼的芋絲,還要是很大量的,就太累人了。







這是用刨的芋絲。比起手切的,用刨的會比較濕,要較用心的將芋絲吹乾或抹乾,不過用刨的比較薄,效果不錯。









芋絲要晾乾一下,或抹乾一下,才可以用。否則太濕,效果不佳。



下調味。做芋蝦不可以一次過大量的調味,因為下調味料後芋絲會出更多的水(osmosis 滲透效應),一定要分批來做,不可貪快。



我都是每次做一大碗(做蛋糕用的 mixing bowl 的份量)。調味方面,用五香粉、鹽、紹興酒或玫瑰露酒。我這裡還加了我喜歡的混合胡椒及芝麻。



下調味後拌勻,隨即下糯米粉及粘米粉(即白米磨成的粉)各兩大匙,及發粉三分一小匙,迅速拌勻,之後便要拿去炸了。動作要快,慢了,會黏成一團,不好操作。











芋絲要保持疏鬆的狀態,炸出來的芋蝦才好吃。倘若一次過做太多的份量,後來剩下的便會變得很濕,那麼你便會再加糯米粉及粘米粉,那便不妙了,因為太多粉會使成品很硬,不酥脆了。







先用油熱了那吃火鍋時用的漏勺。







把一小團芋絲放進漏勺中,放之前可稍為揉成一團,但不可用力,不可使其變得緊實,一定要是鬆鬆的,裡面有空氣才好。份量也不可過多。







把另一個漏勺罩上。







放進熱油中炸。







油炸一會後,表面變硬了,便會脫出。











可以炸另一個了。









不要炸太久,保持白白的,因為要炸第二次,把油份逼出來,這樣才會酥脆而不油膩,並可保存得更久。 v(^_^)









炸第二遍後,變得金黃了。注意不可炸過久,否則太焦,不好看也不好吃了。



我都不明白為何買回來的芋蝦是那麼白白的,究竟他們用甚麼油呢?不過,經過自己親手製作之後,我想我再也沒需要買芋蝦了!自己做的好吃得多!









若炸時攙點芫荽(香菜),就變成香茜芋蝦 / 香荽芋蝦了!我覺得這個口味最好!帶點清香的,樣子又漂亮。







古早味的芋蝦,就是這樣用手拿一把,按一下,就下鍋炸了。







就像一隻隻小蝦小蟹的,所以叫芋蝦,也叫芋蟹。







這樣也很美味~







加點綠意就更好~







漂亮又好吃~







我這些芋蝦呢,一咬下去便會散掉了,這才是上品啊!



呵呵呵~ 容許我自大一會兒...







祝大家新年進步,笑口常開! ^o^





相關文章



吃過芋蝦,全家笑哈哈

http://www.wretch.cc/blog/DolphinRita&article_id=8962413



--

我是海豚公主 Rita ^_^~~*,正牌的。如果,我的作品與文章叫你期待,我的目標已達到了一半啦。(^_^)v



請尊重文字創作。請勿於未經本人同意的情況下轉載本人任何文章、作品或照片,否則定必予以追究謝謝體諒。



Copyright © 2008 Rita Ho.  All rights reserved.

海豚公主的早班火車The Morning Train of Princess Dolphin Rita

http://www.wretch.cc/blog/DolphinRita



芋蝦食譜  芋蝦做法  芋蝦  做法  食譜  炸芋虾 芋虾 新年 美食 烹飪 DIY 油器 油炸 做飯 做蔡 Deep Fried Taro Ball shrimp yu xia Chinese New Year Lunar new Year 芋頭  荔蒲芋 繡球芋蝦 五香芋蝦 綉球芋虾 芋頭食譜 芋蝦食譜 芋蝦點做  芋蝦點整  芋蝦製作  茶泡  茶刨  茶炮  做芋蝦的方法  炸芋蝦的方法  點炸芋蝦  芋蝦製法  芋蝦作法  芋蝦步驟  芋蝦照片  芋蝦圖片

15 則留言:

  1. Rita

    妳真的是大顯身手,

    我看了很過癮,

    妳的手真是好巧,

    真是好棒,

    佩服,

    香味噗鼻,

    口水滴不停.

    Jessica

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  2. 好好玩喔 原來是用小杓子做的啊 真有趣呢



    剩的油怎麼辦呢

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  3. rita,也再跟妳拜一次年囉!

    芋蝦就是芋頭丸嗎, 我沒看到蝦?

    芋頭丸子饅頭媽最愛!!

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  4. 哇,很棒!



    我也要找個時間自己試做了!

    (慢慢等啦!)



    您好,第一次來

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  5. 超精緻的一道菜

    小熊重複看了兩次

    不大容易呢

    可是好好吃唷!!

    嚕小熊

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  6. 你好啊

    小熊我是台灣的小熊啦!!

    香港小熊以前去過一次

    對於漂亮的甜品印象很深呢~

    這個是廣東點心啊

    就是我們喝港式飲茶的那種廣東點心嗎??

    嚕小熊

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  7. 我想問下香港邊個有得買kai牌既刨刀, 我好想要, 請回!thanks

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  8. Thank you Rita for posting this very detail recipe and procedure

    for making the Fried Taro Balls. I'm glad I was able to find

    your exhaustive description as this was my late mother's

    signature snack. She is now gone and making this item is

    something that will continue to link me to her. Again, thanks be

    to you.

    /s/ sinoyank

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  9. Hi Rita:

    I attempted to make 芋蝦 with your recipe during the weekend.

    Although I ended up using too much flour which caused the end

    products to burn easily, the project was largely successful.

    I stumbled upon your site during a search for 芋蝦 recipes

    around Chinese New Year. I had not read your articles before and

    am happy to learn about you and your work. I just checked out

    your stie and am impressed with what you have done. You deserve

    commendations on what you have contributed here.

    Isn't it amazing how we could stumble upon each other by way of

    technology nowadays and how like-minded people can find

    connections in these online communities? After reading your

    writings and looking through some of the images, I too found a

    familiarity in you as if I had known you long. In reality, I do

    not think our paths had crossed until now.

    I will continue to follow you at your various sites and drop you

    a line or two about my cooking attempts. I wish you happiness in

    your new marriage.

    Kenneth

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  10. Hi Rita:



    Strange you mentioned "connection" in your very first post. Has

    anyone ever told you that you possess ESP? It is uncanny how you

    felt a "connection" in just the very first post of mine.



    Guess what, I noticed that our Wisteria at home is in bloom. Ours

    had always been there and it always blooms this time of the year.

    How did you get the one on the masthead of your blog? What's the

    story behind it? 多巧妙.



    Kenneth

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  11. Enjoy reading your blogs. I never fail to learn something new,

    something fresh each time. Thanks for mentioning Genji’s Story

    when you talked about wisteria. Naturally, I have never heard of

    it and am glad that your brought it up. I just checked Wikpedia on

    the story; I may yet read it in the future. I also discovered many

    many cooking tips through reading your blogs. Rita, I am grateful

    to you for contributing so much toward enriching our lives.

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  12. Rita:



    Oh, you thought I was a little boy? I would take that as a

    compliment. Sadly, I am a youngster no more, but I'd like to

    think that in exchange for giving up my youth, I would hopefully

    be all the more wiser. Sigh! Mrs. Li (Beatrice) won't mind

    either. She's a kind lady. We just celebrated our 25th

    anniversary a couple of months ago. 25 years is a long long time

    if you don't enjoy it. Fortunately, we did. I, too, wish you a

    happy marriage.



    Thanks for the sharing of the tips on the taro. I'll be

    conscious next time I buy taro.



    Haha, the youtube video on 傑出港女 was so funny; it is pure

    comedy. Thanks.



    Kenneth

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  13. Hi Rita: Yeah, I am a very lucky guy. Both Beatrice and I were

    born and raised in HK. I left HK when I was 20.

    少小離家老大回,鄉音難改鬢毛衰。兒童相見不相識,笑問客從何處來。That’s how

    I have sometimes felt when I return to HK nowadays. Lately, I have

    been feeling a little melancholic, kind of 思家. With my mother

    having passed on a few years ago and my father is closely behind

    her and my children growing up and leaving home, all the more I

    have been thinking about my original home – Hong Kong. I now want

    to latch onto all things HK, whatever my memory allows me to: my

    mother’s Cantonese cooking, our old photos and even images I still

    have in my mind about the old days in HK when I was a child….

    Luckily, all of them were happy memories and I can say I have no

    regrets. My family came to HK for vacations 3 times in the last 4

    years and enjoyed each time tremendously. This past December, we

    even got re-issued our HK IDs. HK is still a place where I have my

    roots and have, surprisingly, regained a sense of belonging.

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  14. I don’t know much about HK boys and girls nowadays. In my time,

    our parents tried to bring us up in the images of 書院仔 and 書院

    女. I could feel that you too were brought up likewise. I left HK

    in order to further my studies. I couldn’t wait to leave back in

    the early 70s. HK people then were mostly rather rude and money-

    centric. These were two main reasons I was anxious to leave when I

    was not admitted into HKU.

    Young people in HK nowadays appear to be just like young people in

    the States. They have been educated not so much by a classical

    education but, rather, by popular culture. Sad, isn’t it? With

    most parents so busy making a living, children are brought up by

    the TV, in HK as well as in the US. In HK, it is HKTVB,

    unfortunately. I agree with you completely on how low I judge HK

    TV standard.

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  15. 海豚公主你好

    本人上星期已常試過做兩次芋蝦,不過都失敗了,不知為何那些芋蝦在勺罩上不能離

    開,至令那個芋蝦炸燶了!!!!可否教教本人如何做才對。

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