识煮食谱｜小董中医博士教煮养生淮山杞子百合煎藕饼 陈皮提味
2022-10-08 00:00 
明日（10月9日）随《星岛日报》附送的食谱书《小董 养生滋味1》，由小董中医博士主理，她教大家炮制五道养生菜式，好像这味「淮山杞子百合煎藕饼」，加入陈皮水及杞子，味道添清香又养生，即睇片跟小董学煮。
淮山杞子百合煎藕饼
Pan-fried Lotus Root Cakes with Chinese Yam, Lily Bulbs and Goji
将传统藕饼加入养生食材如杞子、陈皮水及百合，具有营养价值。
分量：4人份 需时：30分钟
材料：
新鲜淮山 1 /2条
莲藕 1个
杞子 12粒
百合少许
免治猪肉
虾胶
陈皮1大片
芫荽碎 少许
喼汁 两汤匙
水半碗
油适量
Ingredients:
Fresh Chinese yam 1/2 pc
Lotus root1 pc
Goji 12 pcs
Lily bulba little
Minced pork
Minced shrimp
Tangerine peel 1 pc
Chopped parsleya little
Worcestershire sauce 2 tbsp
Water 1/2bowl
Oilsome
腌料：
鱼露半茶匙
盐 半茶匙
天然蔗糖1茶匙
生粉 1茶匙
胡椒粉 少许
油 1茶匙
陈皮水1汤匙
Marinade:
Fish sauce1/2 tsp
Salt 1/2 tsp
Natural raw sugar 1 tsp
Cornstarch 1 tsp
White pepper powder a little
Oil 1 tsp
Water of tangerine peel1 tbsp
做法：
1. 新鲜淮山去皮及切粒，莲藕及百合切粒。
Peel and dice the fresh Chinese Yam. Dice the lotus root and lily bulb.
2. 杞子泡软。
Soak to soften the goji.
3. 浸软陈皮，用半碗水滚12分钟后隔渣。
Soak to soften the tangerine peel. Boil the tangerine peel with 1/2 bowl of water for 12 minutes, reserve the water.
4. 将所有材料放入大碗内，加腌料顺时针拌匀备用。
Put all ingredients into a big bowl, then add the marinade and stir the mixture in clockwise and set aside.
5. 烧热油镬，将藕饼压成厚圆饼状。
Heat oil in a pan, press the lotus root cake into thick round cake.
6. 藕饼放入镬中，以中细火煎香至金黄，反转再煎，待藕饼熟透，切件上碟。
Pan-fry the cake into golden brown over medium heat. Flip and fry again. Cut the lotus root cake into pieces and serve in a plate.
小贴士：近年红杞子的产地多，质素参次，小董只用青藏或西藏高原的红杞子，取其营养更加丰富、味道清甜。放入陈皮水可带出藕饼不同层次的鲜味。
Tips: In recent years, there are many producing areas of goji, and the quality is different. SiuTung only selects the goji from Qinghai-Tibet or Tibetan Plateau, whichever is more nutritious and sweet in taste. Adding tangerine peel water can bring out the different levels of umami in lotus root cake.
最新回应