10/07/2026
芋粿巧
成分：
芋頭、糯米粉、在來米粉、絞肉、油蔥酥、蝦米、香菇、醬油、糖、雞粉、鹽、白胡椒粉、五香粉。
加熱方式：
平底鍋香煎（推薦）
請先將芋粿巧完全退冰。使用不沾鍋，以小火慢煎至兩面呈金黃酥香即可享用。
升級版吃法：可加入雞蛋與蔥花一起香煎，最後淋上喜愛的醬料，風味更佳。
氣炸鍋
退冰後放入氣炸鍋，以 170°C 加熱 8～12 分鐘，依個人喜愛調整酥脆程度。
油炸
退冰後切成粗條，放入油鍋炸 3～5 分鐘 至表面金黃酥脆。起鍋後可撒上蔥花、蒜末及白胡椒粉，香氣更加提升。
貼心提醒：
加熱時間會因設備功率及食材厚度略有不同，請依實際狀況適度調整。
Taro Rice Cake
Ingredients:
Taro, glutinous rice flour, rice flour, minced pork, fried shallots, dried shrimp, shiitake mushrooms, soy sauce, sugar, chicken seasoning, salt, white pepper and five-spice powder.
Cooking Instructions
Pan-Frying (Recommended)
Defrost thoroughly before cooking. Heat a non-stick frying pan over a low heat and cook until both sides are golden brown and crispy.
For an extra tasty serving suggestion:
Add a beaten egg and chopped spring onions while pan-frying, then drizzle with your favourite sauce before serving.
Air Fryer
Once defrosted, cook at 170°C for 8–12 minutes, adjusting the cooking time to achieve your preferred level of crispiness.
Deep-Frying
Once defrosted, cut into thick strips and deep-fry for 3–5 minutes, or until golden and crispy. Sprinkle with chopped spring onions, minced garlic and a little white pepper before serving.
Please Note:
Cooking times may vary depending on your appliance and the thickness of the rice cakes. Adjust the cooking time accordingly.
