客家蘿蔔糕HakkaTurnipCake
描述
家人一直都喜歡吃媽媽做的比較硬的蘿蔔糕，某天看電視就聽說這是客家特色。每次都是媽媽做，今天終於有機會和阿平一起在媽媽和姑姑的指導下親自動手咯！傳統得以傳承，美味得以延續！
Grandma’s authentic recipe is now on my hand.
份量
時間
食材
-
3公斤
-
40克
-
40克g
-
2條pcs
-
200克g
-
100克g
-
20克g
-
2茶匙tsp
-
1茶匙tsp
-
2茶匙tsp
-
600克g
步驟
-
蘿蔔削皮、洗淨、刷絲； Peel, wash and shred the turnip.
-
先把冬菇和蝦米各自洗淨、浸水，軟化後切粒；芹菜、臘腸、豬肉也切成小粒； Dice the mushroom and shrimp meat after washing and soaking. Cut the celery, sausages, pork meat to tiny pieces.
-
刷好絲的白蘿蔔連其水一起煮，期間攪拌，滾起至熟，然後置於一旁，隨即開始炒其他材料； Cook the shredded turnip and stir constantly till tender, set aside. Then start the next steps.
-
熱鍋下少許油，依次序炒香臘腸、蝦米、豬肉粒、冬菇，加上浸泡冬菇和蝦米的水； Sauté one by one the sausage, shrimp meat, pork meat, mushroom, add the mushroom and shrimp meat water.
-
加入芹菜和魚露炒香，把蘿蔔倒進去，加粗鹽、胡椒粉和生抽撈勻，最後加粘米粉拌勻； Add celery and fish sauce, pour turnip into the wok with salt, pepper and soy sauce, stir well then add flour.
-
第五步驟注意：芹菜炒好了即熄火； Turn the heat off before pouring turnip into the wok.
-
以勺子再攪幾圈，分別倒入刷了油的盆中，開大火直接以冷水蒸10分鐘後轉中火蒸30分鐘； Stir again and again, pour them into greased pans, steam at high heat for 10 mins then 30 mins at medium.
-
鍋裡取出待涼，糕才會變硬，再置於冰箱，隔夜； The cake will only be set after total cooling by placing it in the fridge overnight.
-
切件鍋裡煎香或者微波爐加熱進食。（發現要分享照片時糕已吃清光，只能借阿平的一用。） Reheat by pan frying the cut pieces, better serve hot.
