佛钵飘香
材料A ：
300g 芋头（ 蒸熟 ，压烂 ）
60g 澄面粉
60g 白奶油
1/2 茶匙 发粉
80ml 滚水
1/2 茶匙 盐
1/2 茶匙 糖
1/2 茶匙 五香粉
材料B ：
150g 去骨鸡腿肉（ 切丁, 泡热油 ）1/2 茶匙蒜茸
40g 洋葱 ( 切丁 )
1/2个 青/红灯笼椒 （ 切丁 ）
3条辣椒干（切小段 ）
材料C ：
适量烤香腰豆 适量米粉 （ 炸酥 ）
调味料：
1/2大匙 蚝油1小匙 酱油
1小匙 黑酱油
1小匙 糖
2大匙 清水
1大匙绍兴酒
适量粟粉水（ 勾芡水）
做法 ：
1． 将澄面粉先用滚水拌匀成熟团，加入芋泥中。再将白奶油和其余的材料A一起轻轻搓均匀成芋团。把芋团做成环圆形,放在冰箱冷藏1小时。
2．芋团放在铁或网上，轻轻放入预热油里以大火炸至呈金黄酥脆，盛起。沥干油份备用。
3．锅里烧热1大匙麻油，爆香蒜茸. 加入所有材料B , 稍微炒一下。然后加入调味料和清水，以大火炒至香浓。
4．用少许粟粉水勾芡，撒上绍兴酒，盛起。放入芋环中，加入腰豆和米粉酥，即可上桌。
Golden
Yam Ring
Ingredients A :
300g yam ( steamed
& mashed )60g wheat starch
60g shortening
1/2 tsp baking powder
80ml boiling water
1/2 tsp salt
1/2 tsp sugar
1/2 tsp five spice powder
Ingredients B :
150g deboned chicken thigh
meat ( cut into cubed and pan-fry until
half –cooked )1/2 tsp chopped garlic
40g onion ( diced )
1/2 red/green capsicum ( cut into pieces )
3 pieces dry chillies ( cut into section )
Ingredients C :
some toasted cashew nuts
some rice vermicelli ( meehoon ) ( deep fried in hot oil until lightly brown )
Seasoning :
1/2 tbsp oyster sauce1tsp soy sauce
1tsp dark soy sauce
1tsp sugar
2tbsp water
2tbsp Shao Xing wine / Chinese cooking wine
cornstarch solution ( for thickening )
Method :
1. Mix together wheat starch
and boiling water until well combined . Add in mashed yam , then add in others
ingredient A 。Knead gently until it become a smooth , soft dough and make into a ring
shape . Keep in the refrigerator for 1 hour .
2. Heat up oil ,
deep-fry yam ring at high heat until golden brown . Dish and drain .
3. Heat wok with 1tbsp
sesame oil , sauté chopped garlic . Then add in all ingredients B , stir-fry
until fragrant . Add in seasoning and water , stir until well combined .
4. Add in cornstarch
solution and Shao Xing wine .Dish up ,
sprinkle some toasted cashew nuts and fried meehoon . Serve .
