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    蘿卜糕做法

    放大字體  縮小字體 發(fā)布日期:2008-02-29
    核心提示:Really more like a bread than a cake, this recipe is traditionally made during the Chinese New Year season. It can also be found in dim sum restaurants throughout the year. Serves 4 - 6 Ingredients: 2 1/2 pounds lo bak (Chinese white radish), or sub


        Really more like a bread than a cake, this recipe is traditionally made during the Chinese New Year season. It can also be found in dim sum restaurants throughout the year.

        Serves 4 - 6

        Ingredients:

        2 1/2 pounds lo bak (Chinese white radish), or substitute turnips

        1 cup water

        2 cups long-grain rice flour

        5 tablespoons oil

        1 tablespoon scallion, chopped fine

        4 dried black mushrooms

        1/4 cup dried shrimp, chopped fine, soaked in 1 tablespoon sherry

        4 Chinese sausages, chopped fine

        2 teaspoons salt

        1/2 teaspoon sugar

        1/2 teaspoon pepper

        1 tablespoon Chinese parsley (cilantro) chopped fine

        1 tablespoon sesame seeds, toasted

        Preparation:

        Peel and grate turnips. Simmer in 1 cup water for about 1 hour, or until tender.

        Mix rice flour and turnips in bowl until consistency of thick oatmeal. Add 2 tablespoons of oil. Mix well. Set aside.

        Heat 2 tablespoons oil in wok. Stir-fry scallion, mushrooms, shrimps and sausages and add to turnip mixture.

        Add salt, sugar, and pepper. Mix thoroughly

        Grease a 6 inch by 9 inch cake pan. Pour mixture into it. Sprinkle with parsley and sesame seeds. Place on rack in steamer. Steam over briskly boiling water 1 hour.

        When cold, refrigerate overnight.

        To serve, slice 1/4 inch thick, 2 inches wide, and 3 inches long. Fry slices in 1 tablespoon oil until golden brown. Serve hot.

     

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    關(guān)鍵詞: 蘿卜糕 做法
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