識煮食譜｜小董中醫博士教煮養生淮山杞子百合煎藕餅 陳皮提味
發佈時間：14:00 2022-10-08
明日（10月9日）隨《星島日報》附送的食譜書《小董 養生滋味1》，由小董中醫博士主理，她教大家炮製五道養生菜式，好像這味「淮山杞子百合煎藕餅」，加入陳皮水及杞子，味道添清香又養生，即睇片跟小董學煮。
淮山杞子百合煎藕餅
Pan-fried Lotus Root Cakes with Chinese Yam, Lily Bulbs and Goji
將傳統藕餅加入養生食材如杞子、陳皮水及百合，具有營養價值。
分量：4人份 需時：30分鐘
材料：
新鮮淮山 1 /2條
蓮藕 1個
杞子 12粒
百合 少許
免治豬肉
蝦膠
陳皮 1大片
芫荽碎 少許
喼汁 兩湯匙
水 半碗
油 適量
Ingredients:
Fresh Chinese yam 1/2 pc
Lotus root 1 pc
Goji 12 pcs
Lily bulb a little
Minced pork
Minced shrimp
Tangerine peel 1 pc
Chopped parsley a little
Worcestershire sauce 2 tbsp
Water 1/2bowl
Oil some
醃料：
魚露 半茶匙
鹽 半茶匙
天然蔗糖 1茶匙
生粉 1茶匙
胡椒粉 少許
油 1茶匙
陳皮水 1湯匙
Marinade:
Fish sauce 1/2 tsp
Salt 1/2 tsp
Natural raw sugar 1 tsp
Cornstarch 1 tsp
White pepper powder a little
Oil 1 tsp
Water of tangerine peel 1 tbsp
做法：
1. 新鮮淮山去皮及切粒，蓮藕及百合切粒。
Peel and dice the fresh Chinese Yam. Dice the lotus root and lily bulb.
2. 杞子泡軟。
Soak to soften the goji.
3. 浸軟陳皮，用半碗水滾12分鐘後隔渣。
Soak to soften the tangerine peel. Boil the tangerine peel with 1/2 bowl of water for 12 minutes, reserve the water.
4. 將所有材料放入大碗內，加醃料順時針拌勻備用。
Put all ingredients into a big bowl, then add the marinade and stir the mixture in clockwise and set aside.
5. 燒熱油鑊，將藕餅壓成厚圓餅狀。
Heat oil in a pan, press the lotus root cake into thick round cake.
6. 藕餅放入鑊中，以中細火煎香至金黃，反轉再煎，待藕餅熟透，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.
小貼士：近年紅杞子的產地多，質素參次，小董只用青藏或西藏高原的紅杞子，取其營養更加豐富、味道清甜。放入陳皮水可帶出藕餅不同層次的鮮味。
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.
