金沙素香芋金磚
Taro Chunks with Salty Egg Yolk




材料:
好素素香芋金磚(對切)- 150克
咸蛋黃 – 5粒
調味:
牛油 – 5克
天婦羅粉 – 60克
水 – 適量
生粉 – 適量
生粉 – 適量
Ingredients:
Soo Good Taro Chunks (halved) – 150g
Salty egg yolk – 5 pcs
Seasoning:
Butter – 5g
Tempura powder – 60g
Water
Cornstarch
Water
Cornstarch
做法:
- 咸蛋黃蒸20分鐘,壓碎成粉狀備用。
- 天婦羅粉加水攪拌成糊狀,再下少許油攪勻。
- 素香芋燒沾生粉後再沾上天婦羅粉漿。
- 素香芋燒放入170度油中炸至金黃色備用。
- 將牛油用慢火煮溶化,加入咸蛋黃攪拌至起泡關火。
- 加入素香芋燒炒至均勻後上碟即可。
Steps:
- Steam salty egg yolks for 20 minutes, mash and set aside.
- Add water to the tempura powder, stir to combine. Then add some oil and stir.
- Coat Taro Chunks with cornstarch, then with tempura mixture.
- Deep-fry Taro Chunks in 170 ºC oil until golden brown, drain and set aside.
- Heat butter in a pan with low heat, stir-fry mashed salty egg yolk until bubbled. Turn off the heat.
- Add Taro Chunks and stir to combine. Ready to serve

