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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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