自上次回台灣已逾半年，帶來的在來米粉也面臨快過期的遭遇。秉持著不浪費食物的原則，尤其在原物料上漲的年代，決定來做個廣式蘿蔔糕。白蘿蔔當然是此次的主角，沒有刨絲的工具，利用果汁機打成泥也是種方法。加上蝦米、香菇等配料，少了油蔥酥的加持，第一次的蘿蔔糕雖不滿意，但還可以接受。不過這麼多的工，做出來只有一點點，還真是令人有點小小生氣呢!
Since last time went back to Taiwan has over half year, the rice flour I brought almost expired. For not wasting food, esp. the age all materials price raised a lot, I decided to make a Cantonese Carrot Cake. White carrot will be the leading role, although no tool for cutting it slicely, still can use juice maker instead. Add dried shrimp, dried mushrooms, not satisfied but still acceptable. However so much effort, the products only a small carrot cake, a little bit upset.
我原來參照的食譜出處已不知在哪裡了(也是從網上找的)，還是另外貼一下手寫版的
The original cookbook which I referenced I lost it(from Internet). Below is the hand written copy.
蘿蔔糕作法 Carrot Cake Cookbook
材料 Materials:
- 在來米粉 300g (Rice Flour 300g)
- 白蘿蔔 500g (1根) (White Carrot 500g)
- 蝦米 2~3匙 (Dried Shrimps 2~3 spoons)
- 油蔥酥 少許 (a little bit Fried Shallot)
- 香菇 3~4朵 (Dried mushrooms 3~4 pieces)
- 水 500~550g (Water 500~550g)
調味料 Seasoning:(適量 A little bit)
- 鹽 Salt
- 胡椒粉 Pepper
- 醬油 Soy Sauce
作法 How to make:
- 白蘿蔔刨絲，加水總重達850g，移入湯鍋用中火煮軟 (若無法刨絲，可以像我用果汁機打成泥)。
Cut white carrot slice, plus water weigh about 850g, then heat up with middle fire to soft. (If you can't cut slice, you can use juice maker to mix it)
- 在來米粉兌200~250g冷水，攪勻。
Rice flour mix 250~250g cold water, and blend well.
- 蝦米和香菇切細。
Mince dried shrimps and mushrooms.
- 步驟1煮好後，將步驟2在來米粉泥加入，並加上調味料、香菇、蝦米、油蔥酥攪勻 (應呈現乳白色糊狀，鹽需視狀況調味)。
When step 1 done, add Step 2, step3, and seasonings into it, and mix well. (It should become milk white sticky shape)
- 電鍋舖烤盤紙，將步驟4倒入蒸40~60分鐘。
Steam step 4 for 40 ~ 60 minutes.
- 拿筷子試，若插進去拿出來是半透明就OK了。
Use chopstick to stick into it, if it appears half transparent, it is OK.
- 放涼，等形狀固定就完成了。
Let it cold, when shape form, it finished.
下回打算來試試
http://www.wretch.cc/blog/CarrieC&article_id=9006168 這個作法。
