瑤柱蘿蔔糕 Turnip Cake ❨可做2底8吋圓錫紙盤❩

Name: 瑤柱蘿蔔糕 Turnip Cake ❨可做2底8吋圓錫紙盤❩
Yield: 9人以上
Ingredients: 材料 Ingredients:; 1.8-2.1kg 白蘿蔔 Turnip ❨3-3.5斤❩; 3條❨pcs❩ 臘腸 Lap Chang; 4朵❨pcs❩ 冬菇 Mushroom; 2湯匙❨tbsp❩ 蝦米 Dried Sea Shrimps; 4粒❨pcs❩ 乾瑤柱 Dried Scallop; 半斤❨300g❩ 粘米粉 Rice Flour; 70克❨g❩ 鷹粟粉 Corn Starch; 250-300ml 水 Water; 調味料 Seasonings:; 1粒❨cube❩ 雞湯粒 Chicken Cube; 2-3茶匙❨tsp❩ 鹽 Salt; 2-3茶匙❨tsp❩ 糖 Sugar; 適量 Some 胡椒粉 Pepper

2015 年 03 月 01 日發佈列印

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每年新年，蘿蔔糕都必定是我家的搶手貨。婚後首年已向奶奶請教了做法，希望盡得她的真傳來迎合相公的口味。經過多年的改良，這份食譜已是我家四口子的至愛，不知道你們喜歡不？

食材（9人以上） 1小時以上

- 食材
- 材料 Ingredients:
- 白蘿蔔 Turnip ❨3-3.5斤❩ 1.8-2.1kg
- 臘腸 Lap Chang 3條❨pcs❩
- 冬菇 Mushroom 4朵❨pcs❩
- 蝦米 Dried Sea Shrimps 2湯匙❨tbsp❩
- 乾瑤柱 Dried Scallop 4粒❨pcs❩
- 粘米粉 Rice Flour 半斤❨300g❩
- 鷹粟粉 Corn Starch 70克❨g❩
- 水 Water 250-300ml
- 調味料 Seasonings:
- 雞湯粒 Chicken Cube 1粒❨cube❩
- 鹽 Salt 2-3茶匙❨tsp❩
- 糖 Sugar 2-3茶匙❨tsp❩
- 胡椒粉 Pepper 適量 Some

1白蘿蔔去皮洗淨，一半切條，一半刨絲備用。 Peel off turnip skin, 1/2 cut into stripes and 1/2 shred.
2臘腸切粒，冬菇、蝦米、乾瑤柱浸軟後切粒或拆絲，用少許油爆香備用。 Lap Chang, mushroom, dried sea shrimps, dried scallop cut into dice after soaking in water to be soften. Stir-fry them by using a little oil.
3先炒白蘿蔔條至微軟，再把蘿蔔絲連汁放入鍋煮至微滾，加入臘味、配料及調味料煮至大滾熄火。 Stir-fry turnip first, then put the turnip shred with juice into the wok & boil. Add all ingredients & seasonings & boil again.
4將水逐少加入粘米粉及鷹粟粉內，順一方向攪拌混合成漿。為確保無粉粒，可用手搓揉。 Adding water into rice flour and corn starch little by little, stir in one direction.
5把粉漿漸次倒進蘿蔔料內，邊倒邊攪勻。 Slowly pour batter into turnip mix, stir well at the same time.
6倒入蒸盤中蒸45-50分鐘即可。 Pour in mold. Steam for 45-50mins.
7剛蒸好的蘿蔔糕比較軟，我家孩子會急不及待用匙馬上享用。其實待涼後，切件煎香吃味道更佳！ Turnip cake is quite soft when just leaving the steam oven/wok. Cut into pieces while it is cooled, pan-fry to serve is better.

TIPS

1. 以上配料及調味料份量可依個人口味調節。
The above ingredients & seasonings can be adjusted according to personal favour.
2. 水的份量需按蘿蔔汁量調節。
How much water should be use depends on how much juice the turnip release.
3. 如用6-7斤白蘿蔔，只用一個模具一底蒸熟，則需蒸約1-1.25小時。
If 3.6-4.2kg of turnips are steamed in one mold, the steaming time should be 1-1.25hrs.
4. 此食譜做的蘿蔔糕比較軟身。如想硬一點方便切割及煎香，可減少白蘿蔔的份量，以白蘿蔔：粘米粉不少於5:1的比例為佳。
The turnip cake in this recipe is comparitively soft. Less turnip can be used for harder cake. The minimum proportion of turnip to rice flour is 5:1.

Youtube:
瑤柱蘿蔔糕 Turnip Cake： http://youtu.be/xvNxms7L_l0

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