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[Eng Sub 中字] 芋頭圈(佛鉢) 食譜 Yam (Taro) Ring Recipe
#yam #芋头圈 #佛鉢
芋頭圈 （佛钵）
Yam Basket
Ingredients:
For the Yam Basket
* 150g yam
* 30g of wheat starch
* 40ml boiled water
* 0.5 tsp sugar
* 0.5 tsp five spice powder
* 0.5 tsp salt
* 0.5 tsp ground pepper
* 0.5 tsp sesame oil
* 30g shortening
Others
* One handful of vermicelli
Vegetarian Fillings
* Half carrot, slice thinly
* 1x Celery, cut diagonally
* 5x Sweet Peas, trim and clean
* 5x scallops
* 4x cloves garlic, minced
* 1 tbsp oyster sauce
* Appropriate chicken broth
Step 1: Yam Ring
1. Skin off the yam skin, cut into thin slices and steam on high heat until you can easily poke them with a fork, about 15 minutes. Mash the cooked yam while it is still hot. Knead into a dough.
2. Mix wheat starch with hot boiling water. Knead in the wheat starch mixture into the yam dough.
3. Add salt, sugar, ground pepper, sesame oil, five-spice powder, followed by shortening.
4. Knead into a dough until smooth and shiny.
5. Cover with plastic wrap and put into the refrigerator for at least 1 hour.
6. Shape the dough into a ring.
7. Preheat oil (Drop a piece of the yam dough into the oil. If it floats to the top, the oil is just right and you can begin to deep fry the yam ring), lower the yam basket into the oil and fry until golden brown.
Step 2 : Vermicelli
1. Deep fry the vermicelli. Once it starts to float upwards, drain and set aside.
Step 3 : Mix vegetables filling
1. Blanch scallops in boiling water for about 1 to 2 minutes. Set aside.
2. Heat 2 tbsp oil in a wok, sauté garlic until fragrant
3. On high flame, put in the veg (carrot, celery, sweet peas) stir fry
4. When veggie starts to soften, add scallops, add 1 tbsp oyster sauce and appropriate chicken broth. Stir-fry to combine well.
————-
材料:
芋頭圈
* 150g 芋頭
* 30g 澄粉
* 40ml 烧水
* 0.5 tsp 糖
* 0.5 tsp 五香粉
* 0.5 tsp 鹽
* 0.5 tsp 胡椒粉
* 0.5 tsp 麻油
* 30g 白油
其他
* 適量 米粉
西芹炒带子
* 半根紅蘿蔔
* 1x 西芹, 切斜刀
* 5x 甜碗豆
* 5x 带子
* 4x 蒜, 洗淨切末
* 1 tbsp 蠔油
* 適量 瑶柱上汤
Step 1: 芋頭圈
1. 将芋头切块。蒸15 – 20 分钟至柔软。乘热用叉子弄成泥状，搓匀。
2. 将澄面粉和少许热水混合成状。
3. 加入鹽、糖、胡椒粉、麻油、五香粉，白油
4. 搅拌均匀，轻揉成一团。
5. 冷冻芋泥团 1 小時。
6. 在盤上撒上一些澄面粉。将芋泥团揉成圈状。
7. 热油（油至少要盖到芋圈的一半），中大火炸至微黄，小心翻面炸至金黄色即可取出。
Step 2 : 油炸米粉
1. 烧热一锅油，丢一小把米粉进锅里，马上捞起即可
Step 3 : 炒杂菜
1. 将带子放入滚水煮 1-2分鐘。備用
2. 热 2 tbsp 油爆香薑片蒜末
3. 加入紅蘿蔔、西芹、甜碗豆，��
...
https://www.youtube.com/watch?v=iCVL0jblaww
芋頭圈 （佛钵）
Yam Basket
Ingredients:
For the Yam Basket
* 150g yam
* 30g of wheat starch
* 40ml boiled water
* 0.5 tsp sugar
* 0.5 tsp five spice powder
* 0.5 tsp salt
* 0.5 tsp ground pepper
* 0.5 tsp sesame oil
* 30g shortening
Others
* One handful of vermicelli
Vegetarian Fillings
* Half carrot, slice thinly
* 1x Celery, cut diagonally
* 5x Sweet Peas, trim and clean
* 5x scallops
* 4x cloves garlic, minced
* 1 tbsp oyster sauce
* Appropriate chicken broth
Step 1: Yam Ring
1. Skin off the yam skin, cut into thin slices and steam on high heat until you can easily poke them with a fork, about 15 minutes. Mash the cooked yam while it is still hot. Knead into a dough.
2. Mix wheat starch with hot boiling water. Knead in the wheat starch mixture into the yam dough.
3. Add salt, sugar, ground pepper, sesame oil, five-spice powder, followed by shortening.
4. Knead into a dough until smooth and shiny.
5. Cover with plastic wrap and put into the refrigerator for at least 1 hour.
6. Shape the dough into a ring.
7. Preheat oil (Drop a piece of the yam dough into the oil. If it floats to the top, the oil is just right and you can begin to deep fry the yam ring), lower the yam basket into the oil and fry until golden brown.
Step 2 : Vermicelli
1. Deep fry the vermicelli. Once it starts to float upwards, drain and set aside.
Step 3 : Mix vegetables filling
1. Blanch scallops in boiling water for about 1 to 2 minutes. Set aside.
2. Heat 2 tbsp oil in a wok, sauté garlic until fragrant
3. On high flame, put in the veg (carrot, celery, sweet peas) stir fry
4. When veggie starts to soften, add scallops, add 1 tbsp oyster sauce and appropriate chicken broth. Stir-fry to combine well.
————-
材料:
芋頭圈
* 150g 芋頭
* 30g 澄粉
* 40ml 烧水
* 0.5 tsp 糖
* 0.5 tsp 五香粉
* 0.5 tsp 鹽
* 0.5 tsp 胡椒粉
* 0.5 tsp 麻油
* 30g 白油
其他
* 適量 米粉
西芹炒带子
* 半根紅蘿蔔
* 1x 西芹, 切斜刀
* 5x 甜碗豆
* 5x 带子
* 4x 蒜, 洗淨切末
* 1 tbsp 蠔油
* 適量 瑶柱上汤
Step 1: 芋頭圈
1. 将芋头切块。蒸15 – 20 分钟至柔软。乘热用叉子弄成泥状，搓匀。
2. 将澄面粉和少许热水混合成状。
3. 加入鹽、糖、胡椒粉、麻油、五香粉，白油
4. 搅拌均匀，轻揉成一团。
5. 冷冻芋泥团 1 小時。
6. 在盤上撒上一些澄面粉。将芋泥团揉成圈状。
7. 热油（油至少要盖到芋圈的一半），中大火炸至微黄，小心翻面炸至金黄色即可取出。
Step 2 : 油炸米粉
1. 烧热一锅油，丢一小把米粉进锅里，马上捞起即可
Step 3 : 炒杂菜
1. 将带子放入滚水煮 1-2分鐘。備用
2. 热 2 tbsp 油爆香薑片蒜末
3. 加入紅蘿蔔、西芹、甜碗豆，��
...
https://www.youtube.com/watch?v=iCVL0jblaww
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[ENG
eng-sub-中字-芋頭糕簡易食譜
Yam cake：
1. Yam 0.5kg
2. Ground white pepper 1 tsp
3. Dried shrimps 50g, Soak dried in water for 5 minutes. Clean and chop finely
4. Garlic 4x, finely minced
5. Five spice powder 1 tsp
6. Salt 1.5 tsp
Batter ：
1. Rice Flour 250g
2. Tapioca Starch 50g
3. Water 1000ml
Sweet Bean sauce ：
1. Cooking oil 3 tbsp
2. Shallots 4x，finely minced
3. Garlic 5x，finely minced
4. Minced bean paste 3 tbsp
5. Oyster sauce 1.5 tbsp
6. Dark soy sauce 2 tbsp
7. Tapioca flour 1 tbsp
8. Water 500ml
9. Sugar 2 tbsp
Chili sauce：
1. Tomato sauce 2 tbsp
2. Sugar 1 tbsp
3. Vinegar 1.5 tbsp
4. Garlic 4x
5. Red chili 5x,cut in the middle to remove the seeds. Slice into smaller sizes.
6. Chili Padi 5x, slice into smaller sizes
Topping :
1. Spring onion
2. Fried shallot 6x
Preparation：
1. Prepare batter. Mix and stir until it forms a smooth paste (no lumps in the mixture).
2. Heat up oil in a wok, fry yam until fragrant. Set aside.
3. 4tbsp oil, sauté minced garlic and dried shrimps until aromatic. Add the fried yam, 1 tsp five spice powder， pour in the mixture, add the 1.5 tsp salt, 1 tsp ground white pepper.
4. Low heat stir until the everything forms a thick paste.
5. Heat up the wok with enough water for steaming. Wait for water to boil.
6. Pour the mixture into a plate and steam over high heat for 40 minutes. Allow to cool for 1 hour to firm up before cutting.
7. Sweet Bean sauce: Heat 3 tbsp oil in wok and sauté chopped garlic and shallots until aromatic. Add 1.5 tbsp oyster sauce, 3 tbsp minced bean paste. Low heat stir fry until fragrant, add 500ml water, 2 tbsp dark soy sauce, 2 tbsp sugar. Stir over low heat. Strain the sauce. Whisk 2 tbsp tapioca flour with 4 tbsp water and add to the sauce. Gradually stir boil until slightly thicken.
8. Chili sauce：Use a blender, blend until you get a smooth paste.
9. Garnish and serve with sweet bean sauce, fried onion, chopped spring onions.Some chilli sauce on the side.
芋頭糕：
1. 芋頭 0.5kg
2. 胡椒粉 1 tsp
3. 蝦米 50g, 浸水切幼
4. 蒜 4x, 洗净切碎
5. 五香粉 1 tsp
6. 鹽 1.5 tsp
米漿：
1. 粘米粉 250g
2. 木薯粉 50g
3. 水 1000ml
甜豆瓣醬：
1. 油 3 tbsp
2. 蒜 5x，洗净切碎
3. 紅蒜頭 4x，洗净切碎
4. 豆瓣醬 3 tbsp
5. 蠔油 1.5 tbsp
6. 黑醬油 2 tbsp
7. 茨粉水4 tbsp
8. 水 500ml
9. 糖 2 tbsp
辣椒醬：
1. 番茄醬 2 tbsp
2. 糖 1 tbsp
3. 醋 1.5 tbsp
4. 蒜 4x
5. 辣椒 5x，中間割1刀，去籽。
6. 小辣椒 5x
配料:
1. 青蔥
2. 炸蔥 6x
做法：
1. 把米漿材料预先用大碗混合，備用。
2. 燒熱適量的油， 將芋頭放入炸香。備用
3. 留下4tbsp 油， 蝦米蒜蓉拌炒到聞到香。 加入炸好的芋頭，1 tsp五香粉， 倒入米漿，1.5 tsp 鹽， 1 tsp 胡椒粉。
4. 小火不停拌匀，不要�
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https://www.youtube.com/watch?v=vyl7y3LdO4Q
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蒜
蒜炒烧肉-做法-roasted-pork-chinese
蒜炒烧肉 做法 Roasted Pork & Chinese Leek Stir Fry Easy Recipe
Full recipe : https://youtu.be/R2yznErnU7Q
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[ENG
eng-sub-recipe-of-three-stuffed
Ingredient A
1. Eggplant *1
2. Red chili *6
3. Toufu *2
Ingredient B
1. Minced pork 150g
2. Fish paste 150g
3. Salted fish 6cm
4. Shallots *5
Seasoning
1. Soy sauce 4 tbsp
2. Sesame oil 1 tbsp
3. Ground Pepper Appropriate
4. Cornflour – 1 tbsp
Preparation
1. Cut tofu into 3 pieces and leave a cut in the middle for paste later
2. Remove the head of eggplant, cut into pieces and leave a cut in the middle
3. Leave a cut in the middle of chili, remove the seeds
4. Clean and chop shallots finely
5. Heat 1 tsp of oil in pan and fry the salted fish till golden brown, and set aside.
6. Mix all the ingredients stated in Set B and seasoning above
7. Stuff the paste into the Tofu, eggplant and chili.
Pan Fry：
1. Heat the wok with oil
2. Add the stuffed vegetables (with paste facing the wok), fry until it turns golden brown, set them aside
3. You can serve with dipping sauce of good soy sauce or chili sauce. Enjoy your Three Treasures
材料A
1. 茄子 X1
2. 紅辣椒 X6
3.豆腐 X2
材料 B
1. 豬肉碎 150g
2. 魚胶肉 150g
3. 鹹魚 6cm
4. 紅葱頭 X5
調味料
1. 醬油 4 tbsp
2. 麻油 1 tbsp
3. 胡椒粉 適量
4. 粟粉 1 tbsp
准备功夫：
1. 豆腐切成三塊，每塊中间割1刀
2. 茄子去头，斜切大段，中间割1刀
3. 辣椒中間割1刀，去籽
4. 将紅蔥頭洗净切碎
5. 大火热锅下 1 tbsp 油后改中小火,随后放入咸鱼。然后慢火将咸鱼煎至两面金黄
6. 雙手洗凈, 把所有材料B和調味料撈拌均勻, 再順鍾攪拌直起膠即可!
7. 釀入已事先準備好的材料如茄子, 豆腐，和紅辣椒
煮法：
1. 烧热锅加油
2. 把酿好的材料放入锅 (馅料面向下)，煎至金黄色，上碟
3.在煎好的酿料放少許醬油即可
...
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[ENG
eng-sub-easy-recipe-of-stir-fried
清炒小芥蘭 Stir-Fried Chinese Vegetable (Baby Kai Lan) with Garlic
Ingredient:
1. 350g baby kailan
2. 30g ginger, slice
3. 4x garlic, finely minced
4. 1 tbsp light soy sauce
5. 1 tbsp Benedictine D.O.M
6. 2 tbsp water
Cooking:
1. Heat 2 tbsp oil in a wok, sauté garlic and ginger until fragrant
2. On high flame, put in the veg and stir fry
3. When veggie starts to soften, add 1 tbsp light soy sauce and 2 tbsp water. Stir-fry to combine well.
4. Add 1 tbsp Benedictine D.O.M in the last 1 minute.
材料：
1. 350g 小芥蘭
2. 30g 姜，洗淨切片
3. 4x 蒜, 洗淨切末
4. 1 tbsp 醬油
5. 1 tbsp 法國酒
6. 2 tbsp 水
煮法：
1. 热 2 tbsp 油爆香薑片蒜末
2. 加入芥兰同炒
3. 加入1 tbsp 醬油， 2 tbsp水翻炒
4. 起锅前淋入1 tbsp 法國廊酒即可
...
https://www.youtube.com/watch?v=qCjAzpdeLUA
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[ENG
eng-sub-中字-香煎魚超簡易食譜
Pan fried fish fillet s a dish commonly prepared by Chinese families.
1. 魚清洗乾淨後，兩邊抹上鹽 （共0.5 tsp)
2. 熱鍋（讓鍋子完全燒乾），再倒入冷油，就能避免魚皮黏鍋。
3. 熱油約30秒。當鍋熱、油熱後，鱼入锅，中火轻煎。
4. 不要急著翻面。外皮定型（待一面煎到金黃），再翻面。
5. 香煎魚就完成啦！将2tbsp 煎過魚的油，2 tbsp 酱油淋于鱼上即可。
1. Clean the fish. Sprinkle salt on both sides of both fish, use about 0.5 tsp in total. Set aside.
2. Heat your wok over medium-high heat (to prevent sticking) about 30 seconds. Then, heat up enough oil. Carefully place fish into the wok, pan fry in medium heat.
3. Do not move the fish after placement, to get a nice light crust on the skin. Flip when first side is golden brown.
4. Turn off the heat, and use your spatula to carefully transfer the fish to serving plates. Pour in 2 tbsp fried fish oil and 2 tbsp soy sauce evenly over the fish. Ready to serve.
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[ENG
eng-sub-recipe-of-hakka-yam-abacus-seeds
Hakka Yam Abacus Seeds/Beads is one of the notable dish of Hakka cuisines, made of dough formed from tapioca and yam, cut into abacus-bead shapes, which when cooked, are soft on the outside and chewy on the inside. Recipe as below:
Ingredients:
Yam 400g
Tapioca flour 300g
Minced Pork 250g
Mushroom 45g
Black fungus 30g
Dried cuttlefish x2
Dried shrimps 30g
Shallots x5
Seasoning:
Dark soy sauce 2 tbsp
Soy sauce 3 tbsp
Salt 0.5 tsp
Sugar 0.5 tsp
Ground white pepper 5 tsp
Water appropriate
Spring onions appropriate
Step 1: Preparation
1. Soak mushroom in water for 10 hours. Clean and cut into strips
2. Soak black fungus in water for 1 hour. Clean and cut into strips
3. Soak dried cuttlefish in water for 2 hours. Clean and cut into strips
4. Soak dried shrimps in water for 5 minutes. Clean and chop finely
5. Clean and chop shallots finely
6. Peel yam, clean and cut into thick slices
Step 2: Make Abacus seeds
1. Heat up 1 tbsp oil in wok and saute chopped shallots till aromatic. Add sliced yam, 1 tbsp soy sauce, 2 tsp ground white pepper, 0.5 tsp salt. Stir fry till fragrant.
2. Add enough water to cover the tops of the sliced yam. Simmer it for 10 minutes until the yam is fork-tender and can be mashed easily. Mash the cooked yam while it is still hot.
3. Add in tapioca flour, continue to mix till the dough comes together. (Slowly add more flour if it’s too sticky or more boiling water if it’s too dry). Knead until dough is smooth and of a nice soft consistency.
4. Roll dough into long logs and divide into small even pieces . Roll each piece in between your palms to form round balls. Use your index finger to press in the centre of the ball (make a slight depression) to form an abacus-like shape.
5. Boil water in wok. Add in Yam abacus seeds in batches. Once the seeds float, they are cooked. Scoop it out and immerse in cold water. This technique firms up the abacus seeds, and won't stick together.
Step 3 : Stir fry
1. Heat 1 tbsp oil in wok, add mushroom strips and fry for a short while with 0.5 tsp sugar. Set aside.
2. Heat 1 tbsp oil in wok, add dried cuttlefish strips and fry for a short while. Set aside.
3. Heat 1 tbsp oil in wok, add black fungus strips and fry for a short while. Set aside.
4. Heat 2 tbsp oil. Stir fry dried shrimps turns golden brown and fragrant. Add minced pork and fry for two minutes until minced pork is cooked. Add in 2 tbsp soy sauce, 3 tsp pepper to taste. Add in the yam abacus seeds, fried mushroom, fried black fungus, fried cuttlefish. Add 2 tbsp black soy sauce to color. Continue to fry and mix everything together until dries up.
5. Garnish spring onion. Serve hot.
材料：
芋头 400g
木薯粉 300g
豬肉碎 250g
鱿鱼干 2片
香菇 45g
黑木耳 30g
虾米 30g
紅葱头 5粒
�
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happy-new-year-2021-from-beyond-home
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[ENG
eng-sub-easy-recipe-of-braised-rice-with
Braised Rice with Long Beans
Instructions
1. Heat up 1 tbsp oil in a wok. Gently drop in garlic and reduce heat to medium. Add long bean followed by 0.5 tsp salt. Stir-fry and mix everything well.
2. Heat up 2 tbsp oil in a wok. Add dried shrimp and stir-fry for about 30 seconds.
Add pork followed by 2 tbsp light soy sauce. Use medium-low heat. Stir-fry briskly with a spatula till fragrant.
Add in the rice and 1 tbsp dark soy sauce. Stir-fry and mix everything well with low heat for about 3 minutes. Turn off heat.
3. Pour the stir-fried ingredients (dried shrimp, pork, rice) into the rice cooker and mix well. Pour the stir-fried ingredients (long bean, garlic) on top. Add water (2 cups). Turn on the rice cooker.
4. When the rice is ready, let it rest for about 10 minutes before serve.
Cooking Notes
Water should be lesser than what is the required amount as the vegetables will release some water as it cooks.
燜豆角飯，一道營養均衡的一餐！
煮法：
1. 燒熱鍋加1大匙油(中火) 。 下蒜頭, 豆角，半茶匙鹽，炒均至油亮色
2. 燒熱鍋加2大匙油（中火）。 蝦米炒香, 倒入三層肉, 加入2大匙醬油炒至變色。加入白米，1大匙黑醬油，小火炒均三分鐘。
3. 把炒好的食材倒入電飯鍋。加備用水， 按煮飯鍵
4. 飯煮好跳鍵後，待鍋自燜10分鐘收乾多餘水份
* 小提士：
1. 因為豆角會在炒的過程中出水，所以水量可比平時煮飯時的用水少10%
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