Homemade Radish Cake: Comfort Food at Its Best | 自製蘿蔔糕：最暖心的家常美食

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#radishcake #ChineseRecipe #ComfortFood #Homemade #TraditionalDish #蘿蔔糕 #中式食譜 #家常美食 #自製美食 #傳統美味
Discover how to make the most delicious and comforting homemade radish cake! This traditional Chinese dish is perfect for any occasion, whether it’s for breakfast, dim sum, or a festive treat. Follow this easy step-by-step recipe and enjoy the authentic flavors of this classic dish. Don’t forget to like, share, and subscribe for more recipes!
*Ingredients:-*
1. Radish: 600g
2. Chinese sausage: 1 piece (diced)
3. Cured pork belly: 30g (diced)
4. Dried shrimp: 17g (soaked)
5. Rice flour: 107g
6. Cornstarch: 17g
7. Tomato corn soup (or chicken broth): 150ml
8. Water: 150ml
9. Salt: 3g
10. Sugar: 11g
11. White pepper powder: a pinch
12. Sesame oil: a drizzle
*Steps:-*
A) Prepare the ingredients:
Blanch Chinese sausage and cured pork belly, then dice. Soak dried shrimp until softened.
B) Cook the cured meat:
In a pan, stir-fry Chinese sausage, cured pork, and shrimp until fragrant. Set aside.
C) Mix the batter:
In a bowl, mix rice flour, cornstarch, water, and seasonings (salt, sugar, white pepper powder, sesame oil). Stir until smooth.
D) Prepare the radish:
Grate half of the radish and shred the other half. Cook the radish with tomato corn soup or chicken broth until translucent.
E) Combine:
Add the cooked cured meat and shrimp into the radish mixture. Slowly stir in the batter until well combined.
F) Steam:
Pour the mixture into a greased pan, smooth the top, and steam for 1 hour.
G) Cool and serve:
Let the radish cake cool, slice into pieces, and pan-fry until golden.
Enjoy your homemade radish cake with oyster sauce or chili oil!
探索如何製作最美味且充滿安慰感的自製蘿蔔糕！這道傳統的中式美食適合任何場合，無論是早餐、點心，還是節日的美味小吃。按照這個簡單的步驟食譜，享受這道經典美味的正宗風味。別忘了點讚、分享和訂閱以獲得更多食譜！
*材料：*
1. 蘿蔔：600克
2. 臘腸：1條
3. 臘肉：30克
4. 蝦米：17克（浸泡）
5. 粘米粉：107克
6. 鷹粟粉：17克
7. 蕃茄粟米湯（或清雞湯）：150毫升
8. 清水：150毫升
9. 鹽：3克
10. 糖：11克
11. 白胡椒粉：少許
12. 麻油：少許
*做法：*
A) *準備材料：*
將臘腸和臘肉汆水後切粒，蝦米浸泡至軟備用。
B) *炒香臘味：*
在鍋中將臘腸、臘肉和蝦米炒至香味四溢，盛起備用。
C) *調製粉漿：*
在碗中混合粘米粉、鷹粟粉、清水和調味料（鹽、糖、白胡椒粉、麻油），攪拌均勻，直至順滑。
D) *處理蘿蔔：*
將一半蘿蔔刨成茸，另一半蘿蔔切成絲，與蕃茄粟米湯（或清雞湯）一起煮至蘿蔔變透明。
E) *混合：*
將炒好的臘腸、臘肉和蝦米加入蘿蔔混合物中，慢慢倒入粉漿，攪拌均勻。
F) *蒸製：*
將混合物倒入已抹油的模具中，抹平表面，蒸約1小時。
G) *冷卻並食用：*
讓蘿蔔糕冷卻，切片後煎至兩面金黃即可。
別忘記搭配蠔油或辣椒油享用蘿蔔糕啊！

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