Snack
by CookWhatHK0 saved
Potato and raw rice cheung fun blends soaked fragrant rice with potato pulp into a batter, steamed thin then cut into silky rice noodle rolls.
Soak the fragrant rice for 4 hours and drain. Peel the potato, cut into small pieces and place in a blender with 70 ml water. Blend into a liquid, let settle until the pulp sinks, then strain and squeeze dry through muslin cloth.
將香米浸泡四個小時，再瀝乾水分。把薯仔去皮並切成小塊，放入一個專用容器中，倒入70毫升的水，攪打成漿狀。讓其靜置一段時間，直到澱粉沉澱到底部。隨後，用紗布將其過濾，並將薯仔渣擰乾。
Put the soaked rice together with the potato pulp into the blender, add 120 ml water and blend again into a smooth batter.
將泡好的香米與之前擰乾的薯仔渣一同放入另一個專用容器裡，倒入120毫升的水，再次攪打均勻，使其成為細滑的漿狀。
Set up a steamer, lay a wet muslin cloth over the upper tray, and bring the water in the lower pot to a boil. Pour the batter onto the upper tray, fit over the lower pot and steam on medium heat for 3 minutes until cooked through.
準備一個蒸鍋。在蒸鍋的上層鋪上一塊濕紗布，同時在下層鍋中燒開水。待水滾後，將調好的米漿倒入鋪有濕紗布的上層蒸盤中，再將其放到下層鍋上。用中火蒸約3分鐘，直到米漿完全熟透。
Lift the muslin cloth and use a plastic scraper to release and set in iced water, then cut into strips and mix with your preferred sauce.
將蒸好的腸粉連同紗布一同取出。使用塑膠刮刀將腸粉刮入冰水中，幫助其定型。待其冷卻並定型後，切成條狀，再淋上自己喜歡的醬汁，拌勻即可。 贴士 這個食譜的靈感來自於葛根粉的製作方法，我們用薯仔來代替。透過將全部薯仔渣與香米結合製作腸粉，不僅能保留足夠的米香，還能達到恰到好處的Q彈口感，完全不會軟爛。此外，它還富含膳食纖維，是一款既健康又選擇。
