【  慈  悲  素  香  】
金玉满堂·勤耕福田
摄影 · 普普



·双色番薯饼·

材料

A)

黄色或紫色番薯 1斤

木薯粉 600克


B)调味料:

盐 2茶匙

发粉 2茶匙

水 适量

冬菇调味粉 2茶匙

五香粉 ½茶匙

 

做法:

1. 先将番薯去皮洗净、切薄片,然后用蒸炉蒸熟。

2. 把蒸熟的番薯放进容器里,加入薯粉和调味料一起搓均匀。

3. 搓至条状滑面团后,用玻璃纸包着。

4. 把番薯粉团放在蒸炉里,用中火蒸大约1小时。待冷后,放入冰箱2天。

5. 将番薯粉团取出,切成薄片,然后铺放在太阳底下晒至干透。

6. 最后,把锅烧热,加入½锅油,用温油,慢火炸成金黄色即可。

7. 沥干油,待冷后,放进密封的大罐子里。随时可享用。


· Twin Color Sweet Potato Chips ·

Ingredients:

A) 

600 g sweet potatoes/ purple yam potatoes (remove skin, clean and slice)

600 g tapioca flour


B) Seasoning : 

2 tsp salt

2 tsp baking powder

Water moderate measurement

2 tsp mushroom stock granule

½ tsp five spice powder


Method:

1. Steam sliced potatoes till cook.

2. Pour cooked potatoes into mixing bowl, add in seasoning Ingredients and tapioca flour knead evenly.

3. Knead method 2 till form a smooth dough then make a strips shape, then wrap with heat resistant cling wrap paper.

4. Steam method 3 wrapped dough in steamer about 1 hours. Dish out let’s cool down and keep in refrigerator for 2days.

5. Bring out the dough from refrigerator, slice into thin slices and dry under the sun.

6. Heat up ½pot of cooking oil, deep frying potatoes chips under medium heat till golden brown.

7. Dish out and drain up, keep into container while cool. Enjoy it any time.

食谱提供 /
八打灵观音亭香积厨组
撰文 /
明彤法师、李慧明、饶金英

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