教你揀香甜番薯，炒軟糯甘香番薯飯
[img]https://static.appledaily.hk/images/apple-photos/apple_sub/20180124/large/sub75401.jpg[/img]軟糯甘香：番薯飯。
小時候，祖母談到戰亂時期糧食短缺，每以番薯及薯苗混入白飯中，求她弄來一嚐，出奇好味，對祖母說不如以後每餐都煮這飯，還記得那天祖母沒有吃，日後也沒再煮。
[img]https://static.appledaily.hk/images/apple-photos/apple_sub/20180124/large/sub75402.jpg[/img]
要做出美味番薯飯，必揀黃或橙心番薯。
[img]https://static.appledaily.hk/images/apple-photos/apple_sub/20180124/large/sub75403.jpg[/img]
師傅建議用新鮮飯炒，口感更軟糯。
[img]https://static.appledaily.hk/images/apple-photos/apple_sub/20180124/large/sub75404.jpg[/img]
吳永皓師傅，資深粵菜大廚，有逾二十年入廚經驗，對菜式的源流典故，乃至各類知識也有涉獵。
[img]https://static.appledaily.hk/images/apple-photos/apple_sub/20180124/large/sub75405.jpg[/img]
採訪：梁潔群
攝影：鄭明川、鄧鴻欣
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