37 食譜 24 粉絲

蘿蔔糕 Turnip Cake

Name: 蘿蔔糕 Turnip Cake by 小食多滋味
Ingredients: 蘿蔔 Turnip 4~ 磅lbs; 粘米粉 Rice Flour 1 磅lbs; 乾木耳 Wood Ears 1 杯cup; 乾香菇 Mushroom 1 杯 cup; 紅蘿蔔 Carrot 1 杯cup; 鹽 Salt 4 湯匙 tbsp; 糖 Sugar 2 湯匙tbsp; 白胡椒WhitePepper 1.5 湯匙tbsp; 油 Oil 2 杯 cups; 水 water 5 杯 cups

8 說讚

食材

蘿蔔 Turnip

4~ 磅lbs
粘米粉 Rice Flour

1 磅lbs
乾木耳 Wood Ears

1 杯cup
乾香菇 Mushroom

1 杯 cup
紅蘿蔔 Carrot

1 杯cup
鹽 Salt

4 湯匙 tbsp
糖 Sugar

2 湯匙tbsp
白胡椒WhitePepper

1.5 湯匙tbsp
油 Oil

2 杯 cups
水 water

5 杯 cups

步驟

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.
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.
其餘油炒輭熟白蘿蔔，加4~5杯水蓋過白蘿蔔，煮3~5分鐘至透明。加入鹽、糖、白胡椒粉，拌勻。
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.
用一個大型器皿，一層白蘿蔔連水，灑一層粉，一層炒料混合，重複直至所有粉及白蘿蔔連水變成糊狀。
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.
糕糊倒入蒸糕盤。 pour the mix in square bake pan, spread evenly, make sure no stick out Turnip.
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。
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.
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.
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.
可沾辣酱、𧐢油。慢用。 serving with hot sauce or oyster sauce or any salty sauce you like.