臘味芋頭糕 Taro Cake with Chinese Cured Meat

🟢材料 ：
芋頭４００克（去皮淨重)，
粘米粉１３０克，
澄麵３０克，
臘腸６０克，
臘肉３５克，
冬菇３隻，
瑤柱１０克，
蝦米３５克，
五香粉１茶匙，
清雞湯１２０毫升，
另浸瑤柱蝦米水１３０毫升（連雞湯共２５０毫升開粉用)，
水３７０毫升（煮芋頭用)。

🟢步驟：
1️⃣ 冬菇、瑤柱、蝦米洗淨浸軟切幼粒。
2️⃣ 臘腸臘肉熱水洗淨蒸１０分鐘，切幼粒。
3️⃣ 芋頭切粗粒。
4️⃣ 用清雞湯加浸瑤柱蝦米水共２５０毫升，把粘米粉澄麵開成粉漿備用。
5️⃣ 爆香蝦米、臘味、冬菇、瑤柱盛出。
6️⃣ 芋頭炒至微黃下１茶匙五香粉炒香，加入３７０毫升水大火煮４～５分鐘，把部份芋頭粒用鑊鏟戳碎，下１茶匙鹽、１／４茶匙糖、少許芝麻油，加回炒過的臘味，關火，加入粉漿拌勻。
7️⃣ 糕盤掃油，把芋頭粉漿放入糕盤，大火蒸１小時。

🟢 Ingredients:
Taro 400g (peeled),
Rice flour 130g,
Wheat starch 30g,
Chinese sausage (or Chinese Preserved sausage) 60g ,
Chinese cured pork belly (Preserved pork) 35g ,
Soaked-to-soft shiitake mushrooms 3,
Dried scallop 10g,
Dried shrimps 35g,
Chinese five spice powder 1 tsp,
Chicken broth 120ml,
Soaked scallop/shrimps water 130ml (plus 120 chicken broth totaling 250ml for flour mixing ),
Water 370ml (cooking taro use ).

🟢 Steps:
1️⃣ Wash and soak the dried mushrooms, dried scallops, and dried shrimps, then finely chop them.
2️⃣ Rinse the Chinese sausages and Chinese cured pork belly with hot water, then steam them for 10 minutes and finely chop them.
3️⃣ Cut the taro into coarse chunks.
4️⃣ Mix Chicken broth with the water used to soak the dried scallops and shrimp total 250ml , use it to make a slurry with rice flour and wheat starch.
5️⃣ Sauté the dried shrimps, Chinese sausages, Chinese cured pork belly, shiitake mushrooms, and dried scallops until fragrant, then set aside.
6️⃣ Stir-fry the taro until slightly golden, add 1 teaspoon of Chinese five-spice powder, and stir-fry until fragrant. Add 370ml of water and cook on high heat for 4-5 minutes. Use a spatula to crush some of the taro chunks, then add 1 teaspoon of salt, 1/4 teaspoon of sugar, a little sesame oil, add back the sautéed dices of step 5. Turn off the heat and mix in the slurry.
7️⃣ Grease a cake pan, pour the taro mixture into the pan, and steam on high heat for 1 hour.

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