港式蘿蔔糕 Radish Cake
份量
時間
食材
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4杯 cups
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500g
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750ml
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3條pcs
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8~10朵pcs.
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875ml
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2小匙 tsp.
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4大匙tbsp.
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1大匙tbsp.
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1小匙tsp.
步驟
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準備材料: 白蘿蔔切絲, 臘腸和冬菇切碎. Prepare all ingredients: Shred radish, dice sausages and Shitake mushroom.
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將在來米粉和水(2 ½ cup / 750ml)攪拌均勻, 先放旁邊. Mix rice flour and water (2 ½ cup / 750ml), set aside.
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炒鍋中加入臘腸, 冬菇, 和所有調味料, 炒至有香味. Add oil to frying pan, add sausages, Shitake mushroom and all seasonings, mix until fragrant.
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將白蘿蔔稍微炒一下後加入步驟3. 再加入水(3 ½ 杯/875ml). 煮約5分鐘. Pan-fry shredded radish for a few minus, add step 3. Add the last water (3 ½ cup / 875ml). Cook for 5 mins
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將在來米粉水加入鍋中攪拌均勻. Add rice flour mix (step 2) into the pan and mix well.
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蒸蘿蔔糕: 將容器上油. 加入粉漿糊. 蒸30-50分鐘. Steam: Oil your container. Use either rice cooker or regular bowl to steam your radish cake. . Steam for 30-50 minutes.
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切片後中小火煎至稍微焦黃. Cut into slices and pan-fry until slightly browned over medium-low heat.
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完成！請享用！ 所有的食譜示範都在我的YouTube頻道! 歡迎訂閱! 請幫我按個讚! https://www.youtube.com/channel/UC7Fgle9gk5Jh7lB1lq8XOMw
