做法:
- 瑤柱及蝦米預先用水過面浸軟。
- 再分別切成細絲。
- 臘腸蒸20分鐘切粒。
- 蘿蔔去皮,一半刨絲,一半切粗條。
- 蘿蔔以大火蒸20分鐘,隔出蘿蔔水備用。
- 用蘿蔔水、蝦米水及瑤柱水(共1200克)開粉漿。
- 瑤柱絲、蝦米及臘腸粒分別用中小火爆香備用。
蘿蔔糕煮法﹕
- 中小火輕輕炒蘿蔔條及絲。
- 加入調味料,拌勻。
- 在鑊中分數次加入粉漿,不停用鑊鏟令糕漿至杰身。
- 加入臘腸、瑤柱、蝦米。
- 用油抹糕盤,倒入糕漿。
- 用臘腸、瑤柱及蝦米鋪面。
- 用中大火蒸一小時至熟透。
- 放涼在5-6小時回到室溫,再放雪櫃儲存
Steps:
- Soak the dried scallops and dried shrimps in water
- Cut the dried scallops and dried shrimps
- Steam chinese sausage for 20 minutes and cut into cubes
- Peeled radish, shred half of the radish, cut another half into thick strips
- Steam the radish over high heat for 20 minutes, separate out the radish water and set aside
- Use radish water, dried shrimp water and dried scallops water (total 1200g) to make the paste
- Saute the shredded dried scallops, dried shrimps and chinese sausages over medium-low heat for later use
How to cook Turnip cake:
- Stir fry radish strips and shreds over medium-low heat
- Add seasoning and mix well
- Add the batter into the wok in batches, keep using the shovel to make the batter thick
- Add 1/2 of chinese sausages, dried scallops, dried shrimps
- Grease the pan with oil and pour in the batter
- Top with the other half of Chinese sausage, dried scallops and dried shrimp
- Steam over medium-high heat for an hour until cooked
- Wait 5-6 hours for the turnip cake to come down to room temperature, then store in the refrigerator
- Ibabad ang dried scallops at dried shrimp sa tubig (huwag itapon ang tubig pagkatapos ibabad)
- Hiwahin ang dried scallops at dried shrimp.
- I- steam ang chinese sausage for 20minutes at hiwain ng pacubes.
- Balatan ang radish , hatiin sa dalawa, ang kalahati ay i shred , at ang
kalahati ay hiwain ng pahaba.
- I-steam and nashred na radish for 20minutes sa malakas na apoy. Itabi ang
tubig na natira sa pagsteam(for later use)
- Gumawa ng paste gamit ang radish water, at ang pinagbabaran ng dried shrimp and
dried scallop. (total 1200g)
- Igisa ang dried scallops, dried shrimps at ang chinese sausage sa medium-low heat at itabi.
Pano lutuin ang Turnip Cake;
- Haluin ang radish strips at ang nashred na radish sa medium – low na apoy.
- I-add na ang mga seasoning at haluin maigi.
- Ilagay na ang batter / paste ng paonti – onti , at haluin maigi hanggang sa maging malagkit
at makapal ang batter.
- Ilagay na ang chinese sausage, dried scallops at ang dried shrimp at patayin na ang apoy.
- I-grease ang pan ng oil, at ilagay na ang nagawang batter.
- Ilagay sa ibabaw ang chinese sausage, dried scallops at ang dried shrimp.
- I-steam ulet over medium-high na apoy at mag antay ng isang oras or hanggang sa maluto na.
- Palamigin ito pagkatapos sa loob ng 5-6 na oras at itabi, ilagay sa refrigerator pag ito’y malamig na.
langkah
• Kerang dan udang kering direndam dalam air terlebih dahulu, kemudian dicincang dan diparut (sisakan air yang digunakan untuk merendam kerang dan udang kering).
• Potong sosis dan bacon dari air selagi masih panas.
• Kupas lobak, potong setengahnya, dan potong setengahnya menjadi strip setebal 1 cm.
• Buat pasta dengan air lobak, air udang kering dan air kerang (total 1200g).
• Tumis kerang, udang kering, dan sosis cina yang dipotong dadu secara terpisah dengan api sedang-rendah hingga harum, sisihkan.
• Cara memasak kue wortel:
• Bilas wajan Cina, goreng potongan dan parutan lobak dengan api sedang-rendah, sisihkan air lobak untuk digunakan nanti.
• Tambahkan bumbu ke wajan dan aduk rata.
• Masukkan adonan ke dalam wajan secara bertahap, tetap gunakan spatula wajan untuk menopang adonan, dengan kekuatan dan kerataan. Tambahkan sosis Cina, kerang dan udang dan aduk secara merata.
• Olesi loyang dan tuang adonan.
• Taburi dengan sosis Cina, kerang, dan udang kering di atasnya.
• Kukus dalam kukusan atau wajan dengan api besar selama satu jam, tusuk kue dengan tusuk sate bambu, jika tidak ada bubur putih berarti sudah matang.
• Biarkan dingin selama 5-6 jam untuk kembali ke suhu ruangan, lalu simpan di lemari es.