黃金比例！有彈性易切，唔會煎到散開，軟硬適中！好多人跟住整過都鍾意！今次拍埋片等大家更易follow!
要整得好食，材料選擇好重要🙂↕️非廣告，推介用日本大根/本地白蘿蔔、北海道元貝、李祥和沾米粉/澄麵、泮塘牌馬蹄粉、萬利隆臘腸臘肉、源興胡椒粉同埋樓上櫻花蝦！包裝用布面木盒，加埋真空包裝，乾淨又保鮮！
🌟最後分享黃金比例🌟
蘿蔔：1000g
粉：粘米粉120g + 馬蹄粉25g + 澄麵35g
水：270g
P.S. 今次去咗上水農場拔蘿蔔🇭🇰即日整蘿蔔糕再煎，超級新鮮🥹
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
🧧足料蘿蔔糕📝食譜
烹調時間⏱2小時
🔸材料🔸(6個500ml容量膠盒)
日本大根 3條約3140g (去皮後重量)
粘米粉 380g
澄麵 115g
馬蹄粉 76g
水(包括浸瑤柱水和蘿蔔水) 855ml
🔸配料🔸
瑤柱 150g (前一晚放雪櫃浸軟)
臘腸 6條約290g
臘肉 250g
櫻花蝦 45g
🔸調味料🔸
紹興花雕酒 2茶匙
胡椒粉 半茶匙
雞粉 2茶匙
鹽 1-2茶匙
砂糖 2茶匙
🔹做法🔹
- ▪️處理蘿蔔▪️大根去皮，削兩次避免有澀味；一半切條，一半切絲
- ▪️預備配料▪️瑤柱撕成幼絲，浸瑤柱水盛起備用
- 臘腸和臘肉放入沸水煮30秒，蒸15分鐘，切粒；櫻花蝦白鑊烘香，切碎
- 大鍋炒香臘腸和臘肉粒，加入瑤柱絲和櫻花蝦炒勻，濽入紹興花雕酒，盛起備用(預留部份鋪面裝飾)
- ▪️炒蘿蔔▪️同一個鍋放入蘿蔔條和蘿蔔絲，加入砂糖，炒勻後合蓋小火煮10分鐘；此時蘿蔔會變軟身半透明，過篩；盛起蘿蔔水放涼
- ▪️製作蘿蔔糕粉漿▪️大碗下沾米粉、澄麵和馬蹄粉，倒入合共855ml的浸瑤柱水和蘿蔔水(如不夠水可自行加清水或雞湯)，攪勻至無顆粒
- ▪️製作蘿蔔糕▪️大鍋中火炒蘿蔔條和蘿蔔絲至冒煙，加入配料炒勻，逐少下調味料試味
- 轉小火，分2次倒入粉漿快手混合炒勻(倒之前攪勻避免粉沉底)，炒至均勻半黏杰身
- ▪️蒸蘿蔔糕▪️模具掃油，倒入粉漿，壓實掃平，鋪上配料裝飾；用微波爐保鮮紙/ 錫紙包好，蒸1小時，筷子插入無粉即代表全熟
- 室溫放涼，放入雪櫃一晚定型，切片煎香享用
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Japanese daikon radish: approx. 3 pieces, 3140g (weight after peeling)
Rice flour: 380g
Wheat starch: 115g
Water chestnut flour: 76g
Water (including dried scallop & radish liquid): 855ml
Dried scallops: 150g (soaked overnight in fridge)
Chinese sausages: approx. 6 pieces, 290g
Chinese preserved pork: 250g
Sakura shrimp: 45g
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Shaoxing wine: 2 tsp
Ground white pepper: 1/2 tsp
Chicken powder: 2 tsp
Salt: 1-2 tsp
Sugar: 2 tsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Peel daikon twice, cut half into strips and half into shreds.
- Shred soaked scallops and keep the liquid.
- Blanch and steam sausages and preserved pork, then dice. Toast sakura shrimp and chop.
- Sauté fillings until fragrant, add wine, then set aside some for topping.
- Cook radish with sugar, simmer until soft. Drain and keep radish liquid.
- Mix all flours with scallop and radish liquid until smooth.
- Stir-fry radish, add fillings and season to taste.
- Add batter in 2 batches, stir until thick and sticky.
- Pour into greased mold, decorate, cover and steam for 1 hour.
- Cool, refrigerate overnight. Slice and pan-fry before serving.
✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨
🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨
🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922
👩🏻🍳 #istidiningtable
🔖 #istidiningtable_節日限定
https://www.facebook.com/share/r/17zTvEVLmi/?mibextid=wwXIfr