蘿蔔糕｜7斤蘿蔔1斤粉黃金比例 Turnip Cake | Perfect Radish to Rice Flour Ratio #賀年糕品 **字幕CC Eng. Sub**

蘿蔔（去皮淨重）-１公斤
粘米粉 -１４２克（１/７蘿蔔的重量）
澄麵 -３５克
瑤柱 -３０克
蝦米 -３０克
臘腸 -６０克
臘肉 -１２０克
紅蔥頭 -１個
水（浸瑤柱的）-１４２毫升（粘米粉的重量）

🟢做法：
1️⃣ 瑤柱、蝦米浸軟身，瑶柱撕碎，蝦米切碎，浸過的水留開粉用。
2️⃣ 臘腸、臘肉用熱水洗淨蒸１０分鐘，切粒備用。
3️⃣ 蘿蔔洗淨， 部份切幼絲，部份切粗絲。
4️⃣ 爆香紅蔥頭，下蝦米爆香，下臘味炒香，下瑶柱絲炒勻盛出。
5️⃣ 蘿蔔炒至軟身，不用加水，蓋鍋蓋煮１０分鐘，加入炒過的蝦米、臘味、瑶柱絲，下１湯匙糖、２湯匙蠔油（或適量雞粉)、少許胡椒粉、適量鹽翻炒均勻後關火。
6️⃣ 用１４２毫升的浸瑤柱水把粘米粉和澄麵調和，把粘米漿倒入蘿蔔中拌勻。蒸盤掃油，米漿倒入蒸盤，大火蒸４５～６０分鐘， 視乎糕底厚薄，其間加入熱水以免蒸乾，最好是不開鍋蓋從鍋邊加入熱水。
7️⃣ 出鍋灑上炒芝麻及蔥花，放雪櫃，第二天取出切件煎香上桌。

🟢Ingredients:
Peeled white radish (net weight) – 1 kg
Rice flour – 142 g (1/7 of the weight of the radish)
Wheat starch – 35 g
Dried scallops – 30 g
Dried shrimps – 30 g
Chinese sausage – 60 g
Chinese cured pork belly – 120 g
Shallot – 1
Soaked dried scallop water – 142 ml (same weight as the rice flour)

🟢Cooking Directions:
1️⃣ Soak the dried scallops and dried shrimps until softened. Tear the dried scallops into shreds and chop the dried shrimps. Reserve the soaking water from the dried scallops for mixing with the flour.
2️⃣ Rinse the Chinese sausage and Chinese cured pork belly with hot water. Steam for 10 minutes, then cut into small cubes.
3️⃣ Wash the radish and cut part of it into fine shreds and part into thicker shreds.
4️⃣ Sauté the shallot until fragrant. Add the dried shrimps and stir-fry until fragrant. Add the Chinese sausage, Chinese cured pork belly, and dried scallop shreds. Stir-fry well and set aside.
5️⃣ Stir-fry the radish shreds until softened without adding water. Cover and cook for 10 minutes. Add the stir-fried dried shrimps, Chinese sausage, Chinese cured pork belly, and dried scallop shreds. Add 1 tbsp sugar, 2 tbsp oyster sauce (or an appropriate amount of chicken powder), a little white pepper powder, and salt to taste. Mix well and turn off the heat.
6️⃣ Mix the rice flour and wheat starch with 142 ml of soaked dried scallop water. Pour the flour mixture into the radish mixture and mix well. Grease a steaming tray with oil and pour in the mixture. Steam over high heat for 45–60 minutes, depending on the thickness of the cake. Add hot water from the side of the pot during steaming if needed to prevent the water from drying out.
7️⃣ Sprinkle with toasted sesame seeds and chopped spring onions after steaming. Refrigerate overnight, then cut into pieces and pan-fry until golden before serving.

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