Turnip cake (easy version簡單易做蘿蔔糕

Chinese New Year is around the corner. Make a turnip cake to give you a prosperous year ahead.
⬇️⬇️English recipe follows⬇️⬇️
簡單易做蘿蔔糕
材料：
白蘿蔔2斤
臘肉4兩
臘腸2條
蝦米4湯匙
粘米粉200克
胡椒粉1茶匙
鹽2茶匙
油少許
處理：
1. 大火煲滾清水半升，放臘腸及臘肉出水1分鐘，去除塵埃，清水沖洗乾淨，放電飯煲內蒸熟。
2. 白蘿蔔，刨2次皮，切粗條，放大碗內。
3. 臘腸，已蒸熟，1條打直切開6小條，切細粒，放碗內。
4. 臘肉，去皮，切細粒，放在同一個碗內。
5. 白蘿蔔，加入清水400毫升，加入鹽，大火煲滾。
6. 蝦米，清水浸5-10分鐘。
7. 白蘿蔔，已煮至透明，蘿蔔水，倒入碗內，攤凍。
烹調：
1. 白鑊，大火爆香臘腸及臘肉，直至聞到香味，擎乾油，放碗內。
2. 臘腸臘肉油，大火爆香蝦米，放碗內。
3. 大火煲滾1鑊水。
4. 粘米粉，放碗內，加入：
a. 蘿蔔水，攪勻，過濾至粘米粉內，直至剩下1湯匙的粉漿備用。
b. 胡椒粉1茶匙，攪勻。
c. 臘腸臘肉粒
d. 蝦米(3成份量)
攪勻。
5. 在容器內掃一層油，放烹調（4）在容器內，鋪上錫紙。
5. 大火煲滾1鑊水，放蘿蔔糕，大火蒸1小時。
6. 另一邊，煲好1煲水，每20分鐘，加水繼續蒸。
7. 蘿蔔糕，蒸了45分鐘，打開錫紙，塗上蘿蔔漿粉水，鋪上蝦米，輕手壓實，再鋪好錫紙，大火再蒸15分鐘。
8. 蘿蔔糕已蒸了1小時，已蒸熟。
9. 打開錫紙，攤凍，放入雪櫃，冷藏24小時，以收乾水分。
10. 食用前，可煎熱或蒸熱。
11. 可享用。
Turnip cake (easy version)
Ingredients:
White radish 2 catty
Cured meat 4 taels
Chinese sausages 2 Nos.
Dried sea shrimps 4 tbsp
Rice our 200g
Pepper 1 tsp
Salt 2 tsp
Oil little
Preparation:
1. Boil up 1L of water in a pot at high flame. Put cured meat and Chinese sausages, boil for for a minute, to remove dirts on them. Rinse thoroughly. Put in a rice cooker until it has been cooked well.
2. The radish, peel twice. Thickly shred. Put in a big bowl.
3. Chinese sausages, have been boiled well. Each is to be divided into 6 shares vertically. Dice in small cubes. Put in a bowl.
4. Cured meat, get it peeled. Dice in small cubes. Put in the bowl.
5. The radish, add in 400ml of water. Add in salt, heat it up at high flame.
6. Dried sea shrimps, soak in tap water for 5-10 minutes.
7. The radish, has been boiled transparently. The syrup, is to be poured into a bowl. Wait for cooling down.
Steps:
1. Plain wok, Chinese sausages and cured meat, fry well at high flame until you feel the good smells. Drain the oil. Put in a bowl.
2. The oil, heat up at high flame, fry the dried sea shrimps well. Put in a bowl.
3. Heat up a wok of water at high flame.
4. Rice flour, put in a bowl, add in:
a. The radish syrup, mix well. Filter it into the rice flour until 1 tbsp is left in its bowl.
b. Pepper 1 tsp, mix well.
c. Chinese sausages and cured meat cubes
d. Dried sea shrimps (30%)
Mix well.
5. Brush some oil in a glass ware, put Step 4 in the ware. Wrap it up with aluminum foil.
5. Heat up a wok of water at high flame. Put the tirnip cake in the wok. Steam at high flame for an hour.
6. On the other side, heat up a wok of water at high flame. Add in boiled-up water for every 20 minutes in the wok and continue steaming.
7. The turnip cake, has been steamed for 45 minutes, take away the foil. Brush the radish syrup and put dried sea shrimps on top. Lightly squash them. Wrap up the foil again. Steam at high flame for another 15 minutes.
8. The turnip cake has been steamed for an hour, steam well.
9. Take away the foil, wait for cooling down. Put into refrigerator for 24 hours to make it dry.
10. Pan frying or steaming before consumption.
11. Serve.
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[@waiwailaw9439]

第一次就成功,謝謝好哥

[@nsng4639]

好哥哥早晨啦🌺😃蘿蔔糕多料鮮香好滋味呀👍🥩🥓🍲😃我最愛食多肥臘腸同多肥臘肉㗎👍🥓🍛🍤發達仔早晨啦👍👍🦊🦊🐚🥩🥓🍛🍄🍳😃😃🙋‍♀️

[@user-cv8df2hs5y]

多謝你.粉的知識.我要整糕啦.

[@mokingwong1343]

阿好哥,謝謝你詳細講解各种粉類的認識和用途，你的蘿蔔糕賣相漂亮，相信味道也是超級好味呢！

[@siewwai4767]

祝你们主恩满益。Greetings from Singapore. 我们在新加坡最喜欢捞生， 我初一，初二都再捞鱼生。 😅

[@jezaminetsui1993]

好師傅蒸的蘿蔔糕賣相簡直是專業出品👍💯😋😋😋 ,又三象牌有出米粉的，品質唔錯但香港唔見有得賣🤔

[@gigihung9015]

😃早晨👍👍你呢個蒸蘿蔔糕嘅方法真係好简单易學做，等我揾次都學下做一次先😜不知會成功否😂

[@rubyyanti140]

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[@VeryGood_VeryGood]

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[@user-vk3bn6zr5g]

你買三象牌粘米粉$7.5很抵買, 在那地方買? 我這裡街市賣$12呀!😅😅

[@johnhuang4716]

澄，有兩個音，一個讀鄧，一個讀晴，澄面讀鄧面是啱嘅

[@_angelique9267]

@johnhuang4716 澄麵粉是把麵粉裏的 麩質 澄(晴)去, 留下來的是澄麵粉-Wheat starch ;)

[@williamlikc88]

請問跟住你咁樣做蘿蔔糕，但係做出嚟呢比較黏性，好似蒸蘿蔔糕咁，係唔係粘米粉唔夠？定係可以加其他啲粉？點樣可以整到佢硬身啲？

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Like

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知道🙏😊

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[@miransze253]

邊個街市買？

[@VeryGood_VeryGood]

沙角邨街市🙏😊

[@miransze253]

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大家好❤早晨

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[@VeryGood_VeryGood]

Chinese New Year is around the corner. Make a turnip cake to give you a prosperous year ahead. ⬇️⬇️English recipe follows⬇️⬇️ 簡單易做蘿蔔糕 材料： 白蘿蔔2斤 臘肉4兩 臘腸2條 蝦米4湯匙 粘米粉200克 胡椒粉1茶匙 鹽2茶匙 油少許 處理： 1. 大火煲滾清水半升，放臘腸及臘肉出水1分鐘，去除塵埃，清水沖洗乾淨，放電飯煲內蒸熟。 2. 白蘿蔔，刨2次皮，切粗條，放大碗內。 3. 臘腸，已蒸熟，1條打直切開6小條，切細粒，放碗內。 4. 臘肉，去皮，切細粒，放在同一個碗內。 5. 白蘿蔔，加入清水400毫升，加入鹽，大火煲滾。 6. 蝦米，清水浸5-10分鐘。 7. 白蘿蔔，已煮至透明，蘿蔔水，倒入碗內，攤凍。 烹調： 1. 白鑊，大火爆香臘腸及臘肉，直至聞到香味，擎乾油，放碗內。 2. 臘腸臘肉油，大火爆香蝦米，放碗內。 3. 大火煲滾1鑊水。 4. 粘米粉，放碗內，加入： a. 蘿蔔水，攪勻，過濾至粘米粉內，直至剩下1湯匙的粉漿備用。 b. 胡椒粉1茶匙，攪勻。 c. 臘腸臘肉粒 d. 蝦米(3成份量) 攪勻。 5. 在容器內掃一層油，放烹調（4）在容器內，鋪上錫紙。 5. 大火煲滾1鑊水，放蘿蔔糕，大火蒸1小時。 6. 另一邊，煲好1煲水，每20分鐘，加水繼續蒸。 7. 蘿蔔糕，蒸了45分鐘，打開錫紙，塗上蘿蔔漿粉水，鋪上蝦米，輕手壓實，再鋪好錫紙，大火再蒸15分鐘。 8. 蘿蔔糕已蒸了1小時，已蒸熟。 9. 打開錫紙，攤凍，放入雪櫃，冷藏24小時，以收乾水分。 10. 食用前，可煎熱或蒸熱。 11. 可享用。 Turnip cake (easy version) Ingredients: White radish 2 catty Cured meat 4 taels Chinese sausages 2 Nos. Dried sea shrimps 4 tbsp Rice our 200g Pepper 1 tsp Salt 2 tsp Oil little Preparation: 1. Boil up 1L of water in a pot at high flame. Put cured meat and Chinese sausages, boil for for a minute, to remove dirts on them. Rinse thoroughly. Put in a rice cooker until it has been cooked well. 2. The radish, peel twice. Thickly shred. Put in a big bowl. 3. Chinese sausages, have been boiled well. Each is to be divided into 6 shares vertically. Dice in small cubes. Put in a bowl. 4. Cured meat, get it peeled. Dice in small cubes. Put in the bowl. 5. The radish, add in 400ml of water. Add in salt, heat it up at high flame. 6. Dried sea shrimps, soak in tap water for 5-10 minutes. 7. The radish, has been boiled transparently. The syrup, is to be poured into a bowl. Wait for cooling down. Steps: 1. Plain wok, Chinese sausages and cured meat, fry well at high flame until you feel the good smells. Drain the oil. Put in a bowl. 2. The oil, heat up at high flame, fry the dried sea shrimps well. Put in a bowl. 3. Heat up a wok of water at high flame. 4. Rice flour, put in a bowl, add in: a. The radish syrup, mix well. Filter it into the rice flour until 1 tbsp is left in its bowl. b. Pepper 1 tsp, mix well. c. Chinese sausages and cured meat cubes d. Dried sea shrimps (30%) Mix well. 5. Brush some oil in a glass ware, put Step 4 in the ware. Wrap it up with aluminum foil. 5. Heat up a wok of water at high flame. Put the tirnip cake in the wok. Steam at high flame for an hour. 6. On the other side, heat up a wok of water at high flame. Add in boiled-up water for every 20 minutes in the wok and continue steaming. 7. The turnip cake, has been steamed for 45 minutes, take away the foil. Brush the radish syrup and put dried sea shrimps on top. Lightly squash them. Wrap up the foil again. Steam at high flame for another 15 minutes. 8. The turnip cake has been steamed for an hour, steam well. 9. Take away the foil, wait for cooling down. Put into refrigerator for 24 hours to make it dry. 10. Pan frying or steaming before consumption. 11. Serve.

[@kwokyvonne1848]

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[@nsng4639]

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[@VeryGood_VeryGood]

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[@nsng4639]

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[@irenechang831]

​Ns早🌈週末快樂😁😁🎉🎉

[@dicklai]

請問兩斤蘿蔔係連皮計？定係批左皮之後兩斤呢？

[@lonelyuk8226]

傳統是讀鄧，澄清時讀情音