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蘿蔔糕 Turnip Cake

更新日期:2月 16

材料

蘿蔔絲 450克

蝦米 38克

臘腸 57克

臘肉 57克

瑤柱 2粒

蘿蔔水 + 水 450毫升

粘米粉 150克

澄麵 38克

粟粉 1/2茶匙

調味料

糖 3茶匙

鹽 1茶匙(視乎臘肉咸度而定)

胡椒粉 1茶匙

麻油 少許

做法
  1. 把白蘿蔔分別切成幼絲及粗絲,隔起蘿蔔水備用

  2. 之後將一半水(蘿蔔水計算在內)和粘米粉、澄麵、粟粉拌勻備用

  3. 起鑊,炒香蝦米、臘腸、臘肉、瑤柱

  4. 再放入蘿蔔絲,加入調味料,再加入餘下的一半水炒至軟身

  5. 加1湯匙粉漿入蘿蔔絲中拌勻

  6. 熄火,將所有蘿蔔絲倒入粉漿中攪勻,倒入已塗上油的蒸盤,上面再放些許瑤柱、臘肉、臘腸,用猛火蒸30分鐘便成


Ingredients

450g Shredded Radish

38g Dried Shrimp

57g Chinese Sausage

57g Chinese Dried Ham/Jinhua Ham

2 Conpoy

450ml Radish Water + Water

150g Rice Flour

38g Wheat Starch

1/2 tsp Corn Flour

Seasoning

3 tsp Sugar

1 tsp Salt (depending on the salinity of dried ham)

1 tsp White Pepper Powder

Pinch Sesame Oil

Steps
  1. Shred the white radish into thin and thick shreds, and separate the radish water for later use

  2. Then mix half of the water (including the radish water) with rice flour, wheat starch and corn flour

  3. Fry the dried shrimp, Chinese sausage, dried ham and conpoy

  4. Add the radish shreds, the seasoning, and the remaining half of the water and fry until softened

  5. Add 1 tbsp flour mix to the radish shreds and mix well

  6. Turn off the stove, pour all the radish shreds into the flour mix slurry and mix well. Pour everything into the steamer dish that has been coated with oil. Add some conpoy, dried ham and Chinese sausage on the top. Steam with high heat for 30 minutes

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