足料蘿蔔糕

足料蘿蔔糕

| EN
| EN
難度
2/5
需時 (分鐘)
60
份量 (人)
2-4
難度
需時 (分鐘)
份量 (人)
2/5

60

2-4

材料

  • 蘿蔔絲 450克
  • 蝦米 38克
  • 臘腸 57克
  • 臘肉 57克
  • 瑤柱 2粒
  • 蘿蔔水+水 450毫升
  • 粘米粉 150克
  • 澄麵 38克
  • 粟粉 半茶匙
  • 450g Shredded Radish
  • 38g Dried Shrimp
  • 57g Chinese Sausage
  • 57g Chinese Dried Ham/Jinhua Ham
  • 2 Conpoy
  • 450ml Radish Water + Water
  • 150g Rice Flour
  • 38g Wheat Starch
  • 1/2 tsp Corn Flour

調味料

  • 3茶匙
  • 1茶匙
  • 胡椒粉 1茶匙
  • 麻油 少許
  • 3 tsp Sugar
  • 1 tsp Salt
  • 1 tsp White Pepper Powder 
  • Some Sesame Oil

烹調步驟

1

把白蘿蔔分別切成幼絲及粗絲,隔起蘿蔔水備用

Shred the white radish into thin and thick shreds, and separate the radish water for later use

2

之後將一半水(蘿蔔水計算在內)和粘米粉、澄麵、粟粉拌勻備用

Then mix half of the water (including the radish water) with rice flour, wheat starch and corn flour

3

起鑊,炒香蝦米、臘腸、臘肉、瑤柱 

Fry the dried shrimp, Chinese sausage, dried ham and conpoy

4

再放入蘿蔔絲,加入調味料,再加入餘下的一半水炒至軟身

Add the radish shreds, the seasoning, and the remaining half of the water and fry until softened

5

加1湯匙粉漿入蘿蔔絲中拌勻

Add 1 tbsp flour mix to the radish shreds and mix well

6

熄火,將所有蘿蔔絲倒入粉漿中攪勻,倒入已塗上油的蒸盤,上面再放些許瑤柱、臘肉、臘腸,用猛火蒸30分鐘便成

Turn off the stove, pour all the radish shreds into the flour mix slurry and mix well. Pour everything into the steamer dish that has been coated with oil. Add some conpoy, dried ham and Chinese sausage on the top. Steam with high heat for 30 minutes

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