酥香芋頭粿
描述
自製的芋頭粿內可以吃到飽嘴的香芋絲
煎過的芋頭粿表面酥香
要趁熱吃唷
份量
10
人份
食材
步驟
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![[預先準備]取兩個12兩吐司模,內墊入不沾烘培紙 & 新鮮芋頭備成絲狀](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
[預先準備]取兩個12兩吐司模,內墊入不沾烘培紙 & 新鮮芋頭備成絲狀
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[炒香主食材]熱鍋內置少許油,先將絞肉炒至外表看不到生紅色後加入油蔥酥拌勻後再加入全部的調味料後炒香
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[炒香主食材]倒入芋頭絲及主食材水1000g後混合均勻
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[糊化]將粉漿水調好後邊攪拌邊倒入,加熱攪拌至糊化的狀態即關火,將糊化的材料填至吐司模內後表面抹平
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[蒸至熟化]將超出的不沾烘培紙蓋住表面,用大同電鍋3杯水or瓦斯中火上放蒸爐蒸40分鐘,電鍋跳起或蒸爐時間到時將芋頭粿放內悶至少10分鐘
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[油煎香酥粿]放涼的粿切片後入煎鍋內少油煎香,即可食用囉
![[預先準備]取兩個12兩吐司模,內墊入不沾烘培紙 & 新鮮芋頭備成絲狀](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/385570/49e04ef009c8d51d.jpg)
![[炒香主食材]熱鍋內置少許油,先將絞肉炒至外表看不到生紅色後加入油蔥酥拌勻後再加入全部的[調味料]後炒香](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/385571/25a92987703024d4.jpg)
![[炒香主食材]倒入芋頭絲及[主食材]水1000g後混合均勻](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/385573/6654fadbbb96d98b.jpg)
![[糊化]將[粉漿水]調好後邊攪拌邊倒入,加熱攪拌至糊化的狀態即關火,將糊化的材料填至吐司模內後表面抹平](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/385575/b34d2da78d524b57.jpg)
![[蒸至熟化]將超出的不沾烘培紙蓋住表面,用大同電鍋3杯水or瓦斯中火上放蒸爐蒸40分鐘,電鍋跳起或蒸爐時間到時將芋頭粿放內悶至少10分鐘](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/385576/526a4b135204a11d.jpg)
![[油煎香酥粿]放涼的粿切片後入煎鍋內少油煎香,即可食用囉](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/385577/750d357b026265a1.jpg)
小撇步
1. 沒有吐司模可以直接在電鍋內鍋墊不沾烘培紙(白色拋棄式那種),但用大同電鍋蒸的時間就要再加1杯水
2. 小蜜酥的親娘事先幫忙炸好了油蔥酥,如無油蔥酥,可先用較多油爆香紅蔥頭再炒香絞肉後放調味即可
3. 以筷子插入粿中間再抽出,如無粉漿沾黏即可知粿有熟透
