腊味荔茸饼 Cured Pork and Taro Patty
Posted: Sun May 11, 2025 7:01 am
腊味荔茸饼
材料：
腊肉40克，
芋头肉240克，
葱（切粒）1根，
鸡蛋1只，
冬菇（切碎粒）2只，
生油适量。
调料：
盐 1/3 茶匙，
鸡粉 1/3 茶匙，
生粉2茶匙，
糖 1/2 茶匙，
橄榄油1汤匙，
胡椒粉少许，
香炸蒜茸（见半成品材料和酱汁制法）1茶匙。
制法：
(1)腊肉汆水，再上笼蒸5分钟后切成粒。
(2)芋头肉蒸熟，用手搓成茸。
(3)葱粒、腊肉粒、冬菇粒、鸡蛋（打散）、芋头茸和调味料拌匀，做成圆饼形。
(4)锅烧热，下少许油用小火把芋饼煎香，即成。
心得：
煎饼时必须热锅凉油，芋饼才不容易煎熟。
大厨小记：
芋头产地来源甚多，诸如中国福建、泰国、越南和菲律宾等地，有槟榔芋、荔浦芋和红芽芋等品种，尤以初秋至春季前的芋头最合时宜。选购芋头，必须以轻身带粉、切开后水分少为上选，如果遇到“生水”的芋头，水分多，芋身重，可能会有烂身。每年春天因天气潮湿，芋头呈“生水”现象的机会比较大，因此经长时间烹煮，也不会软。一般家常食法是煲糖水，与腊味或肉类同煮。
**Cured Pork and Taro Patty**
**Ingredients:**
- 40g cured pork (Chinese cured pork belly)
- 240g taro flesh
- 1 spring onion (finely chopped)
- 1 egg
- 2 shiitake mushrooms (finely diced)
- Cooking oil (as needed)
**Seasonings:**
- 1/3 tsp salt
- 1/3 tsp chicken powder
- 2 tsp cornstarch
- 1/2 tsp sugar
- 1 tbsp olive oil
- A pinch of white pepper
- 1 tsp fried garlic (see pre-made ingredients and sauce methods)
**Instructions:**
1. Blanch the cured pork in boiling water, then steam for 5 minutes. Dice into small pieces.
2. Steam the taro flesh until tender, then mash it into a paste by hand.
3. Combine the chopped spring onion, diced cured pork, diced mushrooms, beaten egg, mashed taro, and seasonings. Mix well and shape into round patties.
4. Heat a pan, add a small amount of oil, and pan-fry the taro patties over low heat until golden and fragrant.
**Tip:**
Always preheat the pan and use cool oil to prevent the patties from sticking or burning.
**Chef’s Notes:**
Taro is sourced from regions like Fujian (China), Thailand, Vietnam, and the Philippines. Varieties include Binlang taro, Lipu taro, and red bud taro. Taro harvested from early autumn to early spring is the freshest. When selecting taro, choose lightweight, starchy ones with minimal moisture when cut. Avoid heavy, watery taro, as it may be spoiled. In spring, humid weather often causes taro to retain excess moisture, making it tough even after prolonged cooking. Common home recipes include taro sweet soup or braised with cured meats or other proteins.
材料：
腊肉40克，
芋头肉240克，
葱（切粒）1根，
鸡蛋1只，
冬菇（切碎粒）2只，
生油适量。
调料：
盐 1/3 茶匙，
鸡粉 1/3 茶匙，
生粉2茶匙，
糖 1/2 茶匙，
橄榄油1汤匙，
胡椒粉少许，
香炸蒜茸（见半成品材料和酱汁制法）1茶匙。
制法：
(1)腊肉汆水，再上笼蒸5分钟后切成粒。
(2)芋头肉蒸熟，用手搓成茸。
(3)葱粒、腊肉粒、冬菇粒、鸡蛋（打散）、芋头茸和调味料拌匀，做成圆饼形。
(4)锅烧热，下少许油用小火把芋饼煎香，即成。
心得：
煎饼时必须热锅凉油，芋饼才不容易煎熟。
大厨小记：
芋头产地来源甚多，诸如中国福建、泰国、越南和菲律宾等地，有槟榔芋、荔浦芋和红芽芋等品种，尤以初秋至春季前的芋头最合时宜。选购芋头，必须以轻身带粉、切开后水分少为上选，如果遇到“生水”的芋头，水分多，芋身重，可能会有烂身。每年春天因天气潮湿，芋头呈“生水”现象的机会比较大，因此经长时间烹煮，也不会软。一般家常食法是煲糖水，与腊味或肉类同煮。
**Cured Pork and Taro Patty**
**Ingredients:**
- 40g cured pork (Chinese cured pork belly)
- 240g taro flesh
- 1 spring onion (finely chopped)
- 1 egg
- 2 shiitake mushrooms (finely diced)
- Cooking oil (as needed)
**Seasonings:**
- 1/3 tsp salt
- 1/3 tsp chicken powder
- 2 tsp cornstarch
- 1/2 tsp sugar
- 1 tbsp olive oil
- A pinch of white pepper
- 1 tsp fried garlic (see pre-made ingredients and sauce methods)
**Instructions:**
1. Blanch the cured pork in boiling water, then steam for 5 minutes. Dice into small pieces.
2. Steam the taro flesh until tender, then mash it into a paste by hand.
3. Combine the chopped spring onion, diced cured pork, diced mushrooms, beaten egg, mashed taro, and seasonings. Mix well and shape into round patties.
4. Heat a pan, add a small amount of oil, and pan-fry the taro patties over low heat until golden and fragrant.
**Tip:**
Always preheat the pan and use cool oil to prevent the patties from sticking or burning.
**Chef’s Notes:**
Taro is sourced from regions like Fujian (China), Thailand, Vietnam, and the Philippines. Varieties include Binlang taro, Lipu taro, and red bud taro. Taro harvested from early autumn to early spring is the freshest. When selecting taro, choose lightweight, starchy ones with minimal moisture when cut. Avoid heavy, watery taro, as it may be spoiled. In spring, humid weather often causes taro to retain excess moisture, making it tough even after prolonged cooking. Common home recipes include taro sweet soup or braised with cured meats or other proteins.