Tuesday, 21 April 2015

潮州光煎 ~ Teochew Traditional Kwong Chian


食谱取自 Cass  / 厨房角落

潮州光煎

材料(A):
300g 沙葛(芒光)(切丝)
300g 芋头 (切丝)
2 罐头花生(滤干水分)

材料(B):
130g 粘米粉
3汤匙 太白粉 / 粟粉

材料(C):
1 腐皮

调味料:
1 白糖
1汤匙 胡椒粉
1/4茶匙  或适量

1大匙面粉,加入2大匙水调匀 (做成浆糊封口)

做法:
1. 把材料(A)和调味料一起拌均后,再加入材料(B)拌均即成(如太干可加入少许水)。

2.把腐皮剪成 4片 , 1份馅料放在腐皮上,紧紧的卷起,涂抹上面糊封口。

3. 最后把卷好的光煎放入蒸笼里,中火蒸约半小时,取出待冷切成厚块片。

4. 烧热炸油,放入光煎炸至浅金黄色便可捞起再放入热油中炸至金黄色。

小记录:
罐头花生有点咸,所以盐的分量请自行调整。



Recipe source : Cass / 厨房角落
 
Teochew Traditional Kwang Chian
 
Ingredients A :
300g sengkuang ( shredded )
300g yam ( shredded ) 2 tins braised peanuts  ( drain excess water )

Ingredients B  :
130g rice flour
3tbsp corn flour  

Ingredients C :
1 piece beancurd sheet

Seasoning :
1tbsp sugar
1tbsp pepper
1/4tsp salt  ( to taste )

1tbsp flour , mixed with 2tbsp water ( use as glue )

Method :
1.  Mix ingredient A and seasoning together , then add in ingredient B and taste ( if too dry , can add in some water )

2. Cut the beancurd sheet into 4 , put 1 portion of filling on 1 piece of bean curd skin  , wrap up tightly and roll into a baton .Use a little glue to stick up the end .
 
3. Put onto a steaming plate and steam for 30 minutes till firm and cooked . Remove from heat  and leave to cool . Cut slantingly into thick slices .
 
4. Heat up oil for deep-frying  , deep-fry slices till golden brown . Dish and drain . Serve hot  .