蘿蔔糕 Turnip Cake
食材
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4~ 磅lbs
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1 磅lbs
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1 杯cup
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1 杯 cup
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1 杯cup
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4 湯匙 tbsp
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2 湯匙tbsp
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1.5 湯匙tbsp
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2 杯 cups
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5 杯 cups
步驟
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蘿蔔刨或切絲。冬菇，木耳，紅蘿蔔切小丁。 Turnip shredded or cut in small stripe. Mushrooms, Wood Ears, Carrots cut in dice.
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先用半杯油炒熟冬菇，木耳，紅蘿蔔。備用。 heat up 1/2 cup of Oil to stir fry Mushrooms, Wood Ears, Carrots until softened.
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heat up 1.5 cup oil,stirring Turnip stripe with 4~cups of water until softened and transparent, let it cook 3~5 min, Add Salt,Sugar and White Pepper.
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a big mix bowl, lay a cup of cooked Turnip,1/4 of cooked ingredients and 1/4 bag of flour, mix it, repeat the same step until ingredients mix well.
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糕糊倒入蒸糕盤。 pour the mix in square bake pan, spread evenly, make sure no stick out Turnip.
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大火水滾後、蒸60分鐘。中途不能打開，以免走氣中間難熟。每隔，20分鐘加熱水，以防水乾。
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pan on top of heated hot water with rack, cover and steam at least 60 min, add hot water (DO NOT OPEN cover) every 20 min, in case water boil out.
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用筷子插入糕心，沒有粉䊢附著，表示糕已成。 after 60 minutes steam, stick test at center of cake to make sure it cooked through.
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糕放涼至少四小時，切半吋厚。用油煎香兩面。 Cool about 4 hours or refrigerator over night. Then cut in 1/2" x 2" thickness and pan fired with oil until both side brown.
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可沾辣酱、𧐢油。慢用。 serving with hot sauce or oyster sauce or any salty sauce you like.
