Chinese Turnip Cake

蘿蔔糕

 

文章日期：02/05/2011 03:34 am

Ingredients:

2,000g or about 4 1/2lb Chinese turnip or daikon, shredded or grated, I used a
food processor to finely shred the turnip;
300g rice flour,  30g wheat starch,  mix or sift together;
8 dried Chinese mushrooms, soaked overnight and diced;
4 Chinese sausages, diced;  4 dried scallops, soaked overnight and pull apart;
2 Tbsp dried shrimps, soaked and chopped; 1 shallot, chopped;
2 green onion, chopped, toasted sesame seeds for garnish
Seasoning:
1 1/2 tsp sea salt,  2 tsp sugar,  1 tsp ground white pepper,  1 tsp chicken powder

材料:

白蘿蔔 2000 g  大約4磅半, 去皮磨成幼條或茸;
粘米粉300g,  澄麵30g, 同拌勻;
冬菇8個, 浸軟切粒;  臘腸4條切粒;  江瑤拄4粒, 浸軟撕開;  蝦米2湯匙,
浸軟切碎;  乾蔥頭一粒切茸;  蔥兩條切粒及已炒過芝麻作裝飾

調味:  1 1/2 小匙海鹽;  2 小匙糖;  1小匙白胡椒粉;  1小匙雞粉

Directions:

In a big pan, fry the shallot for a minute, add the diced Chinese sausage, Chinese
mushrooms, shredded dried scallops and the chopped dried shrimps, stir fry for
about 3 mins. Remove and put aside. In the same pan, add the shredded turnip
and the seasoning, cook on high heat for about 10 minutes, add the Chinese
sausage mixture, stir and mix well. Remove from heat, wait for a few minutes,
then stir in the flour mixture, a little at a time, mix well. Pour into oiled cake pans
and steam on high heat for 40 - 50 minutes, depending on the size of the pan.
Garnish with toasted sesame seeds and the chopped green onion. Can be served
hot, or better, cool completely, then cut into thick slices and fry with some oil on
both sides until golden brown and crispy.

做法:

鑊中下油少許略炒乾蔥茸, 加入臘腸粒, 瑤柱絲, 冬菇粒及蝦米碎同炒約
3分鐘盛起. 同一個鑊倒入蘿蔔茸, 加調味料猛火炒約10分鐘至熟, 將臘
腸等倒回鑊中與蘿蔔拌勻,熄火待涼約數分鐘, 然後慢慢將粉分數次加入,
攪拌好後倒入已掃油的糕盆內, 隔水大火蒸40 至50 分鐘, 熟後灑上芝麻及
蔥粒即可趁熱食, 或待完全冷卻後切件, 下油鑊煎至兩面金黃上碟.

This is all I made with this recipe.
以下是這食譜做出來的份量.