芋頭是價廉的平民食材，從前用芋頭入饌，大多是賣相粗糙的菜式。今次師傅用一雙巧手，將之變成一道精緻的美饌，讓芋頭菜登入大雅之堂。
當造芋頭 百搭食材
了冬天，芋頭特別肥美，人們愛吃芋頭，為取其高纖及夠飽肚，入饌煮餸又可炮製成不同食味的菜式，將之燜煮有粉糯口感；煎炒則爽脆滋味，甚至日常小吃，亦可見到芋頭多元化的一面。吃點心時可以將其製作鴨腳紮，切絲搓球油炸，即成為脆口的「芋蝦」。冬天最好將之與其他食材燜煮，荔芋臘鴨煲正是大眾喜愛的家常菜式。
今次示範的是較新派的芋頭菜，將芋頭切成薄片，然後包着石斑片、靈芝菇及金華火腿，製成小卷放到碟上蒸熟，賣相精緻小巧。
炮製這道菜最大技巧是要將芋頭切成厚薄如一，如刀功未到家，可先將芋頭切成長方形，再用刨刀工具慢慢刨出薄片，弄成厚薄均勻的香芋券。
霍錦輝
霍錦輝師傅現為香港日航酒店中菜部副總廚，有數十年中菜經驗，曾多次示範菜式。
香芋金華星斑卷 / Steamed Fillet of Spotted Garoupa Roll with Shimeji mushroom, Jinhua Ham and Taro
| 材料 | Ingredients |
| 芋頭 4片 | Taro 4 slices |
| 金華火腿 4片 | Jinhua ham 4 slices |
| 石斑肉 4片 | Spotted garoupa meat 4 slices |
| 靈芝菇 4片 | Shimeji mushroom 4 slices |
| 韭菜花 4條 | Chive flowers 4 stalks |
| 西蘭花（灼熟） 適量 | Broccoli ( blanched ) some |
| 芡汁 | Sauce |
| 雞湯 2湯匙 | Chicken stock 2 tbsp |
| 生粉水 3湯匙 | Cornstarch water 3 tbsp |
製法
1.先將芋頭去皮。
Peel the taro first.
Peel the taro first.
2.然後把芋頭切成薄長片。
Then slice the taro into thin and long pieces.
Then slice the taro into thin and long pieces.
3.將金華火腿切成長方小片。
Slice the Jinhua ham into rectangular small pieces.
Slice the Jinhua ham into rectangular small pieces.
4.靈芝菇切成長方小片。
Slive the Shimeiji mushroom into rectangular small pieces.
Slive the Shimeiji mushroom into rectangular small pieces.
5.石斑肉切成長方小片。
Slice the garoupa meat into rectangular small pieces.
Slice the garoupa meat into rectangular small pieces.
6.將金華火腿片、靈芝菇片，以及石斑片放芋頭片上。
Put the Jinhua ham, Shimeiji mushroom and garoupa slices onto the sliced taro.
Put the Jinhua ham, Shimeiji mushroom and garoupa slices onto the sliced taro.
7.小心將之捲成卷狀。
Roll in up as roll carefully.
Roll in up as roll carefully.
8.用韭菜花綁緊。
Tie up with the chive flower.
Tie up with the chive flower.
9.將之排在碟上蒸約五至六分鐘至熟，以西蘭花伴碟。
Arrange them on the plate and steam for 5-6 mins until done. Garnish with broccoli.
Arrange them on the plate and steam for 5-6 mins until done. Garnish with broccoli.
10.卷面淋上已拌勻的芡汁，即成。
Pour over the mixed sauce on top of the roll. Serve.
Pour over the mixed sauce on top of the roll. Serve.
小貼士 Tips
將靈芝菇、金華火腿及石斑切片前，可先將之切成大小合適的長方形，以便切片。
Before slicing the Shimeiji mushroom, Jinhua ham and garoupa, cut them into the appropriate size in rectangular shape so can be easier to slice as pieces.
Before slicing the Shimeiji mushroom, Jinhua ham and garoupa, cut them into the appropriate size in rectangular shape so can be easier to slice as pieces.
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