賀年Fusion蘿蔔糕 CNY Fusion Turnip Cake

FusionTurnipCake

材料 Ingredient A
粘米粉 Rice flour :100 克g
粟粉 Cornstarch :50 克g
水 Water:150 克g

材料 Ingredient B
蘿蔔肉 Shredded Chinese Radish :600 克 g(淨肉計)
水 (加浸牛肝菌水) 或雞湯 Chicken Stock: 250 克 g
黑糖 (或紅、白糖也可) Sugar:2 茶匙 teaspoon
海鹽 Salt:1茶匙 teaspoon
胡椒粉Ground White Pepper:1/2茶匙 teaspoon

配料 Other Ingredient C
牛肝菌乾片 Dried Porcini Mushroom:10 片 pieces (先用水略冲洗,再以熱水浸至菌身變軟。浸菌水加水用來煮蘿蔔)
巴馬火腿 Parma Ham:100克 g (愈陳年愈濃味/鹹,視乎個人口味,購買件裝回來切粒)

或傳統配料 or Traditional Ingredients :臘味 cured meat (如臘肉、臘腸 dried Chinese sausages、膶腸、蝦米 dried shrimp)、冬菇 Chinese dried black mushrooms

 

做法 Method 
1) 先把已切粒配料炒香,備用。
Stir-fry the chopped “Other Ingredient C” for later use.

2) 材料A攪拌撈勻成粉漿,備用。
Mixed “Ingredient A” until it looks like paste, set aside for later use.

3) 材料B:蘿蔔肉切粗條,加入水、糖、海鹽、胡椒一同以大火煮滾,轉細火煮約10分鐘或至蘿蔔條透明熟透,然後倒入盆中。再慢慢加入粉漿並攪拌均勻。最後加入其他配料、攪勻並倒入蒸盆(可放約兩個15cm闊蒸盆),蓋上保鮮紙,大火蒸約40分鐘,即成。可切片即食或存放雪櫃,食用時切片或切粒加熱(蒸、煎或加入蔬菜炒均可)。
Boiled “Ingredient B” for 10 minutes or until the Shredded Chinese Radish cooked well. Put the well-cooked radish into a big bowl then pour “Ingredient A” (the paste) slowly into the bowl then stir-well. Put “Other Ingredient C” into the mixture then mix well. Pour the well-mixed paste into a steamed pan and wrap it with cling wrap. Steamed it around 40 minutes. Let it cool down and store it in the refrigerator. Re-heat the sliced Turnip Cake by steaming, pan-fried or stir-fried with vegetables.

食譜及圖片提供:陳嘉惠 Recipe & Photo by Beatrice Chan

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