raddish cake

新年來臨了﹐弄了點蘿蔔糕吃.

希望﹐大家都準備好了囉!

蝦米 40g
粘米粉 640g
蘿蔔 2560g
臘腸 80g
蔥 適量﹐切粒
冬菇 40g
水 3杯﹐約750cc
紅蔥頭 一顆

先說份量﹐其實是可以看個人喜歡吃什麼﹐也可以加臘肉.
因為我兩年前做過這個食譜﹐所有我這次知道我想要什麼軟度的了﹐所以水你要自己調多少.
還有﹐一提是﹐這次我只用了大概1300g蘿蔔而已﹐所以自己我都要算一算.

蝦米﹐泡水。 冬菇﹐泡軟﹐切丁。 臘腸﹐切丁。
蘿蔔﹐切絲﹐ 請不要刨絲﹐這樣會流失很多水份的﹐糕出來的口感就會沒那麼好了。
熱鍋﹐下油﹐先炒紅蔥頭﹐炒到香氣都出來了﹐就可以拿出來。然後﹐再加入臘腸﹐蝦米﹐冬菇﹐炒一炒. 加入味﹐鹽﹐味精﹐砂糖﹐胡椒粉﹐酒﹐多炒一炒﹐再加入蔥粒﹐炒一炒就可以盛起來。(調味﹐請自己調﹐各人口味不同呢)
蘿蔔先炒一炒﹐再加入少許水一起煮軟。軟就可以盛起﹐倒出那些水﹐去量一下是否足夠。
粉倒入盤裡﹐倒入之前煮起的水﹐拌勻﹐成粉漿。

蘿蔔回鍋﹐倒入之前炒好的料﹐再倒入粉漿。一起拌勻﹐你會發覺可能會乾了點﹐就要加點水。不過一定要加熱水哦… 熱水才可以讓整體稠稠的.  我弄到的程度是整體稠﹐但是濕濕的﹐很難解釋﹐但拿起來也會滴下來的﹐漿糊似的.
這樣就可以倒進已抹了油的盤﹐拿去蒸1個小時﹐就行了.

如果﹐要放進冰箱﹐記得一定要完全涼了可以放進去喔~~

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3 thoughts on “raddish cake

  1. Janet Ching says:

    Hi there, I have also made radish cake or turnip cake this year, I have realized just to remember the ratio 5:1 of radish : rice flour, then it should be fine. I did not use Lap Yuk because it’s rather fatty and I can’t find it in Switzerland.

  2. Suzie says:

    Janet,
    how was your visit to London? went well??
    Ah…. maybe i should get some more and try it, also i saw ‘ah so’ from HK tvb, teaching how to make raddish cake, and she add oyster sauce to season it too… i might try that, i didnt add no lap yuk either, only the lap cheung.. its nice enough! = )
    hope you had a great CNY.

  3. Janet Ching says:

    Hi Suzie, the trip to LDN was good. Met my old pharmacists friends, the chinese restaurant’s dim sum was nice, we arrived at 12 pm and when we left, we saw ppl queuing already. Cheers

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