芋頭魚 （精華教學）

Описание: 芋頭魚 （精華教學）

🌟特別鳴謝義工團的食譜🌟

魚材料
📌芋頭300g (揀粉和輕身的芋頭)
📌澄麵50g
📌固體菜油2湯匙
📌五香粉1湯匙
📌鹽1茶匙
📌糖1茶匙

芡汁材料
📌紅椒，青椒，黃椒，葱段，車厘茄適量
📌糖，鹽，醋，茄汁，麻油，菇粉適量。
📌生粉，水，適量。

魚做法
1. 芋頭切薄片，隔水蒸15-20分鐘，直到軟身。
2. 芋頭蒸好，放入大湯碗內，用鐵义壓爛成芋頭茸。趁熱加入固體菜油，攬均。再加入五香粉，糖，鹽，攪均。
3. 澄麵落熱滾水開粉（大約7成水），水逐少逐少加入粉內，分幾次，直到粉變成漿。(如果水落多了，就加多少少粉；如果粉落多了，就加多少少水。）
4. 把粉漿倒入芋頭茸內，用手搓成一個芋頭麵團。把芋頭麵團放在牛油紙上，繼而造成魚形狀。（可以用匙羹邊做魚鱗狀，刀仔背做魚尾紋狀。）之後放入冰箱雪10-15分鐘。
5. 鑊落油，開中火，油滾至起泡, 之後把已雪硬的芋頭魚落鑊炸。大約7-8分鐘後，要檢查魚底有沒有燶，同時間可以用湯勺把炸緊的油淋在魚面，造成金黃色。
6. 把魚反轉身，重覆步驟5，直到魚兩邊炸成金黃色。上碟，備用。

芡汁做法
7. 紅椒，青椒，黃椒切件。葱切段。
8. 鑊落油，放入紅椒，青椒，黃椒，走油，再加入少許葱段，兜均，備用。
9. 用碗或量杯放入涷水加少許鹽，糖，醋，茄汁，撈均，備用。
10. 鑊落油，加入步驟8已走油的材料再炒均，再加入步驟9的芡汁，兜均，再加入餘下葱段，車厘茄，少許麻油，菇粉，再兜均。
11. 生粉用水開成生粉芡汁。逐少逐少加入步驟10內，杰度按自己喜歡。
12. 最後把已煮好的芡汁倒入已上碟的芋頭魚，即成。

English Version
Vegetarian Taro Fish
Ingredients:
Taro - 300g (pick light weight instead of heavy ones)
Wheat starch - 50 g (“teng mein”)
Boiling water - about 70%
Salt - to taste
Sugar - to taste
Vegetable shortening - 2 tbsp
Five spice powder - 1 tbsp

Sweet and Sour Sauce ingredients:
Tri-color sweet peppers - (cut into chunks)
Green onion - (cut into chunks)
Water
Salt
Sugar or brown sugar
White vinegar
Ketchup
Corn starch and water mixture to thicken sauce
Sesame oil
Mushroom seasoning powder

Methods:
1. Slice taro into thin slices and steam until soft about 25 minutes and mash in a bowl. Add in vegetable shortening while it is still warm and mash and mix well. Add in five-spice power, sugar, salt, and mix well.

2. In a mixing bowl, add in 50g of wheat starch, make a hole in the center and slowing add in boiling water and keep mixing until you get a honey-like consistency. Add to Step 1 and mix well into a soft dough-like texture.

3. On a parchment paper, shape the dough into shapes of fish. Add in details of fish eyes by poking with a chopstick, and scales, gills with a spoon, and adding lines on the tails.

4. Refrigerate to set until hard about 20 minutes to avoid taro fish from coming apart when deep frying. Best to put in freezer.

5. Heat up a cooking wok, add in oil and sweet pepper, and green onion chunks and briefly stir fried them. This will make the sauce more fragrant. Set aside.

6. Heat up a wok, add enough oil for deep frying. When oil starts to bubble from the chopstick, switch to MEDIUM heat and add in taro fish and deep fry until crispy and golden brown. Transfer to serving plate. Set aside,

7. In a mixing bowl, add in water, salt, sugar, white vinegar, and ketchup. Adjust these amounts to your taste. Mix well and set aside.

8. In a cooking wok, return the fried tri-color sweet pepper and green onion chunks, and add in the sweet and sour sauce from Step 7 and bring to a boil and add corn starch and water to thicken sauce. Drizzle in sesame oil and sprinkle in mushroom seasoning powder. Pour sweet and sour sauce over fried taro fish. Serve.