瑤柱蘿蔔糕 Turnip Cake ❨可做2底8吋圓錫紙盤❩
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
- 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
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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.
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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.
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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.
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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.
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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.
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6
倒入蒸盤中蒸45-50分鐘即可。 Pour in mold. Steam for 45-50mins.
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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.
