[ENG SUB] (素)蘿蔔糕 (國語版) TURNIP CAKE

Turnip cake is commonly served as Cantonese "dim sum", usually cut into rectangular slices and sometimes pan-fried before serving. Each pan-fried cake has a thin crunchy layer on the outside from frying, and is soft on the inside. The non-fried version is soft all over. It is one of the standard dishes found in the dim sum cuisine of China as well as overseas Chinatown restaurants. It is also commonly eaten during Chinese New Year, since the word for diakon is a homophone for "good fortune" in the Hokkien language. In Taiwan, turnip cake is also commonly eaten as part of a breakfast in Chinese speaking areas.
蘿蔔糕是一種廣東食品，除了作為粵式茶樓的點心外，在廣東和香港更作為賀年食品，寓意步步高升。蘿蔔糕在臺灣、新加坡及馬來西亞也甚為普遍。當地華人以閩南、潮汕語稱之為菜頭粿，客家語稱之為蘿蔔粄或菜頭粄。福建泉州人称之为“菜粿”，是泉州特色名小吃。
(1) Mix 130 g of rice flour with 130 g of corn starch, add 400 g of water, mix well and sit for 10 min.
(2) Slice and shred Daikon; dice Shiitake mushrooms, carrots and vegetarian chicken nuggets.
(3) Stir-frying ingredients: sauté ginger and shallot with oil in a wok, stir-fry Shiitake mushrooms, carrots, vegetarian chicken nuggets; add 1.5 tbsp of salt, 1 tbsp of sugar, 120 g of water, Cover and simmer for 3 - 5 min (until Daikon becomes soft), turn off the heat, add pepper, mix well, cool for 5 min.
(4) Stir rice flour/corn starch slurry, pour it into the wok and mix well with vegetables. The vegetable-slurry mixture should be in a semi-solidified state. If the mixture is runny, heat in low heat for 1-2 min, stirring constantly until all is solidified.
(5) Grease pan with oil and put in the vegetable mixture, steam for 40 - 50 min. Sprinkle white sesame while the cake is hot. Cool for 6 hours or overnight.
(6) Cut into pieces and fry until golden brown, serve.
1) 粘米粉(130克)和鷹粟粉(130克)混合, 加入清水400克拌勻成濃漿, 浸10分鐘.
2) 蘿蔔刨皮切絲; 冬菇浸軟切粒; 鹽酥雞切丁; 紅蘿蔔切細粒; 乾蔥頭切碎; 薑切米.
3) 熱鍋下油爆薑蔥, 下冬菇炒片刻, 紅蘿蔔炒片刻, 下鹽酥雞, 下蘿蔔絲炒片刻, 下鹽1.5茶匙, 糖1茶匙, 清水120克, 加蓋大火煮滾, 轉中小火煮3-5分鐘(蘿白絲變軟即可), 熄火, 加胡椒粉少許, 拌勻, 涼5分鐘.
4) 把粉漿攪拌後, 倒入鍋內與蘿蔔絲拌勻, 成為半生熟漿, 粉漿呈半凝固狀態為好, 如果粉漿有點流動, 則開小火1-2分鐘, 不斷攪拌直至全部成半凝固即可.
5) 把生熟漿鏟入巳掃油的糕盤漿撥平, 蒸40-50分鐘. 出鍋灑白芝麻. 涼6小時或過夜.
6) 切件煎至呈金黃色, 上碟.
提示 TIPS:
(1)蘿蔔糕特色, 蘿蔔多, 粉少, 有濃濃的蘿蔔味, 所以蘿蔔以切絲為好, 可令蘿蔔多粉少. 如果蘿 蔔是刨絲或磨蓉, 產生太多水分, 要使用更多的 粉, 效果略差.
(1) This cake uses a lot of Daikon and not so much flour/starch and Daikon needs to be cut as shown. If Daikon is shredded or grounded, it will produce a lot of water; this requires more flour/starch to hold the cake together; rendering the taste less than ideal.
(2) 如果要吃葷的蘿蔔糕很容易, 只需用臘肉臘腸取 代素鹽酥雞和冬菇就好, 其它材料和流程不變.
(2) To make a non-vegetarian version of this cake, just replace Shiitake mushrooms and vegetarian chicken nuggets with Chinese sausages and cured pork; all other materials and procedures remain the same.

[@SaiMalaysianCooking]

我來听你讲国语啦。😜

[@平民百姓-x7g]

上次你教做臘肉，已經試著做，很好吃，可否教做廣式臘腸？

[@dennychan9184]

百姓 你的成功我非常高興.廣式臘腸也在我的計劃之中.會遲些時候推出. 謝謝!

[@user-vb6tq6bn6t]

点赞第一个！

[@dennychan9184]

S 多謝你的欣賞,請繼續关注我的其他視頻,記得訂閱,再按下小鈴鐺.