潮州古早光鏘

食材A：
芋头 330g
沙葛 300g
花生 380g
芹菜 4棵

食材B：
胡椒粉 1汤匙
五香粉 1汤匙
雞精粉 1湯匙
盐 1汤匙半
粘米粉 150g
薯粉 2汤匙
面粉 3汤匙
糖 半湯匙

水 100g
豆腐皮

做法：
1。芋頭，沙葛去皮冼淨刮絲
2。芹菜切碎
3。200g的花生用水煮熟
4。180g的花生炒香攪打成花生碎
5。把食材A倒入大盤，加入食材B
6。100g的水分次加入
7。攪拌均勻至粘性备用
8。豆腐皮用濕布抹過，包上餡料
9。蒸籠抹油
10。水煮沸之后，放進蒸一個小時
11。一個小時后出爐，可乘熱切塊吃
12。如果想吃炸的，也可以待冷后切块，熱鍋油炸至兩面金黃色享用

#潮州古早光鏘 #潮州人过年过節的美食
#潮州人傳统的糕点

Ingredients A：
Yam 330g
Jícama （Mexican yam bean) 300g
Peanut 380g
4 Celery

Ingredient B：
Pepper powder 1soup spoon
5 spices powder 1soup spoon
Chicken stock powder 1soup spoon
Salt 1 1/2soup spoon
Rice Flour 150g
Potato Flour 2soup spoon
Flour 3soup spoon
Sugar Half soup spoon

water 100g
Tofu skin

Recipe：
1。Remove Yam, Maxican yam bean skin and shred it
2。Minced the celery
3。Boil 200g peanut in water
4。Fried 180g peanut and powdered it
5。Pour ingredients A&B into a big bowl
6。Add 100g water portion by portion
7。Mix the batter well until it feels sticky
8。Clean the tofu skin using wet cloth, insert the batter and fold it
9。Put it on a tray that is applied with a thin layer of oil
10。Steam it in a steamer for 1 hour
11。Can directly eat after cool down
12。Can also cut it into smaller piece and fry it.