星期二, 2月 01, 2011

[賀年食品]臘味蘿蔔糕 (Steamed Radish Cake)


通少好介紹: 臘味蘿蔔糕 (Steamed Radish Cake)
最快新年了,
大家準備好新年食品了嗎?  我前一年挑戰了芋頭糕, 出來結果十分之好, 有blog友試過都回來說很容易就做到, 令我都覺得很高興呢
本來今年自己挑戰蘿蔔糕, 然後寫一個食譜給大家的, 但是billy師傅於點心班中教了蘿蔔糕, 我覺得效果很好,
所以沒有自創, 只有跟他的方法做, 多謝billy師傅提供

講明先,
別問我1磅水等於多少杯水或100克即是多少湯匙等等轉換問題, 不是我不想答, 是因為磅數轉為杯或湯匙是不能作出適當的換算的, 如果我勉強答你, 只會令你失敗, 所以別問我, 請大家買一個磅回家去做, 安全又放心
onion2063.gif 
image by tonytsang_emotion如果大家要其他賀年食譜的話, 可以去:
紅紅的蘿蔔糕: http://hk.myblog.yahoo.com/waiabbey/article?mid=8918
何師傅的蘿蔔糕: http://hk.myblog.yahoo.com/KellyandRuby-mami/article?mid=41341
還有我的黃金糕呢: http://hk.myblog.yahoo.com/tony-karen/article?mid=23132

我的五香芋頭糕:  http://hk.myblog.yahoo.com/tony-karen/article?mid=42615


和我的通少椰汁年糕: 
http://hk.myblog.yahoo.com/tony-karen/article?mid=42672


print_icon-over.gif image by tonytsang_emotion
(password: tonytsang)Prep 準備: 40 minutes | Cook 烹調: 45 minutes | For 份量: 5-6 Lbs | Calories 熱量: N/A (Estimated/ 估計)

材料 Ingredients
1- 白蘿蔔 1400克/3 磅, 去皮 (1400g of 3 lbs of radish, peeled)tonytsang and kareny recipy
2- 粘米粉20安士/565克 (565g of rice flour)
tonytsang and kareny recipy
3- 澄麵8安士/226克 (226g of whole wheat flour)
tonytsang and kareny recipy
4-
粟粉2安士/57g (57g of corn starch)
tonytsang and kareny recipy

5- 臘味, 臘肉各180克, 切細粒 (Chinese preserved meats, sausage, diced, 180g each)
tonytsang and kareny recipy

6- 水6磅  (6 lbs of water)

7- 蝦米已浸軟40克, 切粒 (Dried Shrimps, soaked, diced, 40g)

tonytsang and kareny recipy


調味料 Seasoning

1- 麻油2湯匙 (sesame oil, 2 tbsp)tonytsang and kareny recipy
2- 白胡椒粉1茶匙 (white pepper, 1 tsp)
tonytsang and kareny recipy
3- 雞粉3湯匙 (chicken powder, 3 tbsp)
tonytsang and kareny recipy
4- 鹽3茶匙 (salt, 3 tsp)
tonytsang and kareny recipy

5- 4湯匙 ( sugar, 4 tbsp)
6- 油 2湯匙 (oil, 2 tbsp)
tonytsang and kareny recipy


做法 Steps

1- 白蘿蔔先切成4mm厚片, 再將每片切成4mm的蘿蔔絲備用, 於大器皿內, 將粘米粉, 澄麵, 粟粉連同所有調味料攪勻, 逐少加入2磅水至所有粉漿混合無粉粒為止, 大煲注入4磅水煲滾, 加入白蘿蔔煮10分鐘或至白蘿蔔腍透 
tonytsang and kareny recipy
2- 煮蘿蔔時, 用易潔鑊快火無油起鑊, 將所有臘味, 蝦米等等炒香, 放入粉漿內, 當白蘿蔔煮好, 就連煲內的白蘿蔔和所有水撞入粉漿內, 輕手攪勻至完全混合為止, 將混合物放入容器, 用大火蒸40-50分鐘, 倒去倒汗水, 待涼即成
tonytsang and kareny recipy
1- Slice the radish into 4mm thickness.  Cut each radish slice into small piece with 4mm thickness again.  Put it aside  Mix all the flours, corn starch in a large mix bowl.  Add 2 lbs of water and stir the flour mixture until it is dissolved completely.   In a large pot, boil the 4 lbs of water.  Add the radish and cook for 10 minutes or until soft.tonytsang and kareny recipy
2-  While cooking the radish, Heat the non-sticky pan with no oil over high heat again.  Stir fry preserved meat and shrimps until fragrant.  Add it to the flour mixture.  Once the radish is cooked.  Pour radish and all the water from the pot into the flour mixture.  Mix it gentle until it mixes well.  Pour the mixture into a contain.  Cover and steam over high heat for 40-50 minutes.  Dish it up and let it cool down.
tonytsang and kareny recipy

貼士 Tips
tonytsang and kareny recipy
1- 用蘿蔔和熱水去撞粉漿, 比用鑊去煮好, 因為水的份量能較準確, 不會入鑊煮時揮發, 出來的品質較穩定和有保證, 但記得要好好攪勻
tonytsang and kareny recipy
2- 不需理會蘿蔔會否出水, 總知用4磅水去煮, 煮完有多少水就用多少水就可以了, 如果不放心, 可以將蘿蔔水再量度一次, 約4磅就可以了
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recip
tonytsang and kareny recipy

1- It is better to pour the water into flour mixture than cooking it in a wok.  This way, the portion of water will not evaporate.  The outcome will be more consistence and reliable.  
tonytsang and kareny recipy
2- Do not care radish release its juice which increase the volume of the water.  If you are worry, you can always measure it before pour it into the flour mixture.
tonytsang and kareny recipy
3- Click here to understand what is the cooking terms in this recipe

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