Radish Cake 萝卜糕

萝卜糕(或称菜头糕) 的制作方法和蒸芋头糕相似的，都是用粘米粉混合澄面粉或薯粉来制作。

萝卜糕吃法有好多种，蒸好后待凉后可直接切块吃，或冷却切片后油煎，或也可以切成小块，用XO酱和鸡蛋炒。 

The method of making radish cake is similar to steamed taro cake, both of which are made with rice flour mixed with wheat starch flourf or tapioca flour.

There are many ways to eat  radish cake. After steaming, it can be eaten directly, or cooled and sliced ​​and fried, or cut into small pieces and fried with XO sauce and egg.

萝卜糕

材料A：

10粒 红葱头 （去皮切片）

30克 虾米 （泡软）

30克 干贝 （泡软压烂）（这个可省略*）

1条 腊肠 （去皮切丁）

4朵 香菇 （泡软切丁）

1棵 葱 （切葱白和葱花）

4瓣 蒜头 (剁碎)

适量 油

材料B：（这个可省略）若有腊肉可加入*

100g 猪肉碎

少许胡椒粉

少许油

少许薯粉 

材料C:

600克 白萝卜（去皮切丝）

½ 茶匙 白砂糖

½ 茶匙 盐

½ 茶匙 胡椒粉

材料D（粉浆）：

350克 粘米粉

80克 澄粉

½ 茶匙 胡椒粉

1 茶匙 食盐

580克 清水（香菇水+干贝水+虾米水+清水*）

准备：

1. 把材料C混合，搅拌均匀，待用

2. 把材料D混合，搅拌均匀，待用

做法：

1. 热锅，红葱头爆至金黄色，沥油待用。

2. 利用刚才爆红葱头的油，爆香腊肠和虾米，部分的炒料盛起待用。

3. 再加入香菇，蒜头，肉碎和干贝，炒匀爆香。这里可以再加一些油拌炒。

4. 加入萝卜丝和葱白，炒匀至软。再加入一些葱酥拌炒均匀。

5. 下材料D （粉浆），慢火拌炒煮至浓稠。

6. 熄火，把炒过的米浆移入1个·8寸模内。

7. 把萝卜米浆放入蒸笼里，中火蒸50分钟。

8. 熄火，静置10分钟后，取出萝卜糕，待凉脱模。

9. 晒上爆香过材料A，葱酥和葱花，完成。

提示：

• 干贝不放也没影响口感。
• 如果有腊肉可以加入一些。口感会更加香。我觉得猪肉碎可以不用加会更好吃！
• 浸泡香菇、干贝和虾米的水留着加进清水备用。

Radish Cake 

Ingredients A:

10 shallots (peeled and sliced)

30g dried shrimp (soaked until soft)

30g dried scallops (soaked and crushed) (this one can be omitted*)

1 sausage (peeled and diced)

4 shiitake mushrooms (soaked and diced)

1 scallion (sliced ​​white and chopped)

4 cloves garlic (minced)

Appropriate amount of oil

Ingredients B: (this can be omitted*) 

100g minced pork

a little pepper

a little oil

a little tapioca flour

Ingredients C:

600g white radish (peeled and shredded)

½ tsp caster sugar

½ tsp salt

½ tsp pepper

Ingredients D :

350g sticky rice flour

80g wheat starch flour

½ tsp pepper

1 tsp table salt

580g water (shiitake mushroom water + scallop water + dried shrimp water + water*)

Preparations:

1. Mix ingredients C, stir well, set aside

2. Mix ingredients D, stir well, set aside

Method:

1. In a hot pan, fry shallots until golden brown, drain and set aside.

2. Using the oil from the shallots, saute the Chinese sausage and dried shrimp until fragrant. Set aside some of the stir-frying ingredients for later use.

3. Add in mushrooms, garlic, minced pork and scallops, stir well and saute until fragrant. You can add some oil to stir fry here.

4. Add shredded radish and spring onion, stir well until soft. Add some green onions and stir to combine.

5. Add Ingredient D (powder), stir fry over low heat until thickened.

6. Turn off the heat and transfer the fried rice milk into a 1.8-inch mold.

7. Put the radish rice milk into the steamer and steam for 50 minutes on medium heat.

8. Turn off the heat, let it stand for 10 minutes, take out the carrot cake, let it cool and unmold.

9. Sun and saute ingredients A, crispy green onion and chopped green onion, done.

Notes:

• Dried scallopscan be omitted, without it doesn't affect the taste .
• Add some preserved meat/ bacon if you have it. The taste will be more fragran . I think taste better without the minced pork .
• Reserve the water from soaking mushrooms, scallops and dried shrimps and add them to water for later use.

Happy Making!