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🔹 芋 泥
小時候 常跟著父親去吃宴席
滑順的熱芋泥 是最常見的甜點料理
現在 常見的甜點已換成了冰淇淋
美好的古早味 只能靠你我來共同追尋
芋泥可以是甜的，也可以是鹹的（例如「芋泥鴨」）；可以是冷的，也可以是熱的；可以當作餡料，也可以直接吃。稱之為「萬用芋泥」實在當之無愧。芋泥要採用檳榔心芋頭來製作，才能達到最好吃的境界。臺灣最有名的大甲芋頭，產期是每年的八月到三月，屏東高樹的芋頭產期則是三月到八月。買當季生產的芋頭，最好還帶有一些濕濕的土在表皮上，這種芋頭做出來的芋泥會最好吃。我們這裡示範的芋泥餡配方，可直接用做月餅、麵包、包子等等點心的餡，如果再加一些鮮奶稀釋均勻，也可用來做為蛋糕或吐司（三明治）的餡。至於熱芋泥，則可不加油蔥酥，改加一些椰子奶及西谷米，變成南洋風的冷飲哦。（文末附影片）
🔹 Taro Paste
Used to go to banquets with Dad when I was little.
Smooth hot taro paste was the most common dessert.
Alas, it has usually been replaced by ice cream.
Good old-time flavours can only be retrieved by you and me.
Taro paste (orh nee), used as filling or eaten directly, can be served sweet or savoury (such as the fried duck with taro stuffing), hot or cold. That's why it is called the "handy taro paste". In order to attain its highest level of deliciousness, a certain kind of taro (Colocasia esculenta var. antiquorum) has to be used. Taiwan's most famous Dajia taros are harvested between August and March. Pingtung's Gaoshu taros are harvested between March and August. It's best to buy taros in season, especially with some wet soil on the skins, in order to make delicious taro paste. The taro paste filling introduced here can be used to make buns, mooncakes, and steamed stuffed buns (baozi). If you add some milk to this filling and mix them well, the filling can be used to make cake and sandwiches too. The taro paste without fried shallots can also be mixed with coconut milk and small sago pearls to become cold drinks. (See the video tutorial at the end.)
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材 料（Ingredients）：
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| 製作芋泥餡與熱芋泥的食材一覽。圖片來源：cooking23s.blogspot.com |
步 驟（Steps）：
(1)
手抹些醋，將一至兩顆的檳榔心芋頭去皮。挖除不好的部分。戴手套後將其洗淨，晾乾，切成約一公分的薄片（切好後共 400 公克）。
Smear some vinegar on your hands. Peel 1 or 2 taros. Remove the bad parts. Wash them with gloves on. Let them dry. Slice 400g of them (about 1cm thick).
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| 此時芋頭不用先洗過，否則如果碰到水，手會因過敏而變得很癢。圖片來源：cooking23s.blogspot.com |
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| 切薄一點，待會比較容易蒸透。圖片來源：cooking23s.blogspot.com |
(2)
將它們放置濕布上，用蒸籠蒸約二十分鐘。
Put the them on a piece of wet cloth and steam them over high heat for about 20 minutes.
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| 將它們平舖放置，盡量不要重疊，這樣較蒸得透。圖片來源：cooking23s.blogspot.com |
(3)
取兩百公克蒸好的芋頭片，與糖、無鹽奶油或豬油、鹽一起搗壓拌勻成泥狀。
Put 200g of them into a bowl and press them into paste with sugar, unsalted butter or lard, and salt. Mix them well.
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| 可挑選較白、較鬆軟的部分來製作芋泥餡。圖片來源：cooking23s.blogspot.com |
(4)
把芋頭餡分開搓圓（每個約三十公克），下回用來包月餅或是包子時會較方便。
Divide the paste (30g each) and round them, so that it would be more convenient to make mooncakes or steamed stuffed buns (baozi) next time.
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| 共搓八顆，可用來製作八個月餅或包子。圖片來源：cooking23s.blogspot.com |
(5)
將其餘的兩百公克芋頭放入果汁機或食物調理機中，與糖、水、鹽一起打成泥狀。
Use a food processor to process another 200g of the steamed taro pieces into paste with sugar, water, and salt.
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| 用機器打過的芋泥口感會比較細緻滑順。圖片來源：cooking23s.blogspot.com |
(6)
把打好的芋泥倒入陶瓷鍍層不沾鍋，加入無鹽奶油或豬油，用中火煮至沸騰。
Pour the paste into a ceramic-coated non-stick pan. Add the unsalted butter or lard. Heat and stir them over medium heat. Bring them to the boil.
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| 此時要邊煮邊攪拌，鍋底的芋泥才不會燒焦。圖片來源：cooking23s.blogspot.com |
(7)
加一些油蔥酥在上頭（依個人喜好選用或省略），熱芋泥即大功告成。
Add some fried shallots (optional) over the hot taro paste. Then, voila!
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| 加些炸得酥酥脆脆的油蔥酥一起吃，可讓熱芋泥的口感與味道的層次更加豐富。圖片來源：cooking23s.blogspot.com |
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| 做好的芋泥可密封冷藏保存三天，或冷凍保存一個月。圖片來源：cooking23s.blogspot.com |
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| 冷凍過的芋泥要再次蒸軟後才能食用或使用哦。圖片來源：cooking23s.blogspot.com |
旁白配樂版影片（請開字幕） Video Tutorial With Talking & Music:
原音重現版影片（請開字幕） Video Without Talking or Music (ASMR):
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(1)
削芋頭時，如果沾到水，手又沒抹醋，手就會因為過敏，變得很癢，要小心。
If you touch water without smearing some vinegar while peeling taros, your hands will be itching due to allergy. Be careful.
(2)
好吃的芋頭，紫色的地方會較明顯，流出來的汁也會較白、較黏稠。
The purple parts of delicious taros are very obvious, and the liquid coming out is whiter and thicker.
(3)
先把布沾濕，再放芋頭去蒸，蒸好的芋頭才不會黏在布上面。
Wet the piece of cloth before leaving taro pieces on it, so that the taro pieces won't stick on it after being steamed.
(4)
加一點鹽，可以讓芋泥吃起來更加香甜。
Adding a pinch of salt can make the taro paste more delicious.
(5)
如果喜歡較細的口感，製作芋泥餡之前，可以先把蒸好的芋頭過篩。
If you prefer smoother texture, the taro paste can be sifted after being steamed to make the taro paste filling.
(6)
這種熱芋泥是新竹河佬人（閩南人）較常做的版本，沒加油蔥也沒關係哦。
This kind of hot taro paste is of the traditional version of the Hokkien (Hoklo/Holo) people in Hsinchu city. It's okay to leave out the fried shallots if you like.
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