⬇️⬇️English recipe follows⬇️⬇️ 最簡單蘿蔔糕 材料： 白蘿蔔2斤 臘腸4條 蝦米4湯匙 粘米粉200克 鹽一茶匙 糖一茶匙 胡椒粉一茶匙 油少許 處理： 1. 蝦米，清水浸5-10分鐘。 2. 大火在鑊內燒熱清水一升，放臘腸出水一分鐘，去除油脂，夾上碟，再放鑊內，大火蒸10分鐘，令其容易切開。 3. 預備玻璃盤。 4. 白蘿蔔，刨2次皮，洗乾淨，切去根部，半個刨絲，半個切粗條，放大碗內。 5. 臘腸，已蒸熟，一條打直切開6小條，切細粒，放碗內。 6. 蝦米，清水洗乾淨，擎乾水。 烹調（A）： 1. 白鑊，大火爆香臘腸，加入蝦米，直至聞到香味，熄火，擎乾油，放碗內。 2. 白蘿蔔，放鑊內，冚蓋，大火煮滾，轉中火，煮熟。 3. 粘米粉，加入2倍清水，即清水400毫升，攪勻。 4. 白蘿蔔，已煮至透明，加入鹽、糖及胡椒粉，轉大火，炒勻。 5. 加入一半份量得臘腸及蝦米，炒勻。 6. 粘米粉漿，一半份量，過濾入鑊內，攪勻至稠厚，再加入餘下的粉漿，熄火，攪勻，攤凍。 7. 預備年糕盤，掃上少許油。 8. 蘿蔔糕，倒入盤內，鋪平。 烹調（B）： 1. 大火煲滾一鑊水。 2. 大火蒸蘿蔔糕50分鐘，要注意定時加入大滾水。 3. 蒸好，鋪上餘下的臘腸及蝦米，壓一壓平。 4. 可享用。 5. 攤凍，放雪櫃8至12小時，第二天可煎香食用。 Turnip cake (the simplest version) Ingredients: White radish 2 catty Chinese sausages 4 Nos. Dried sea shrimps 4 tbsp Rice flour 200g Salt 1 tsp Sugar 1 tsp Pepper 1 tsp Oil little Preparation: 1. Dried sea shrimps, soak in tap water for 5-10 minutes. 2. Heat up 1L of water at high flame in wok. Boil the Chinese sausages for a minute, to remove grease. Put on a plate. Steam the sausages at high flame for 10 minutes to make them easily cut. 3. Get ready for a glass ware. 4. The radish, peel twice. Cut the root. Rinse with tap water. Half is to be shredded. Half is to be thickly slice, put in a big bowl. 5. Chinese sausages, have been steamed well, cut in 6 stripes vertically. Dice in small cubes. Put in a bowl. 6. Dried sea shrimps, rinse thoroughly. Drain. Steps (A): 1. Plain wok, fry the Chinese sausages well at high flame. Add in dried sea shrimps, until you feel the good smell. Turn off fire. Drain the oil. Put in a bowl. 2. White radish, put in the wok. Cover it up. Heat up at high flame. Turn to medium flame and cook it well. 3. Rice flour, add in 2 times of tap water, i.e. 400ml of water. Mix well. 4. The radish, has been cooked into transparent style. Add in salt, sugar and pepper. Turn to high flame, fry well. 5. Add in half of the Chinese sausages and dried sea shrimps, fry well. 6. Rice flour sauce, filter half into the wok. Stir until it becomes thick. Add in the remaining sauce. Turn off fire. Mix well. Wait for cooling down. 7. Get ready for turnip cake steaming rack. Brush little oil on it. 8. Radish mixture, pour into the steaming rack. Flatten it. Steps (B): 1. Heat up a wok of water at high flame. 2. Steam the turnip cake at high flame for 50 minutes. Add in boiled-up water if necessary. 3. Steam well. Put the remaining Chinese sausages and dried sea shrimps on top. Squash it. 4. Serve. 5. Wait for cooling down. Put in refrigerator for 8-12 hours. Fry well the turnip cake before consumption.
♥️片尾影片♥️蘿蔔排骨湯♥️ruclips.net/video/40FRIugZmy8/видео.htmlsi=bI-tR69rULPsVPlF
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🌈這系列全部影片都已有中英文翻譯
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Yum yum reddish cake.😊
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⬇️⬇️English recipe follows⬇️⬇️
最簡單蘿蔔糕
材料：
白蘿蔔2斤
臘腸4條
蝦米4湯匙
粘米粉200克
鹽一茶匙
糖一茶匙
胡椒粉一茶匙
油少許
處理：
1. 蝦米，清水浸5-10分鐘。
2. 大火在鑊內燒熱清水一升，放臘腸出水一分鐘，去除油脂，夾上碟，再放鑊內，大火蒸10分鐘，令其容易切開。
3. 預備玻璃盤。
4. 白蘿蔔，刨2次皮，洗乾淨，切去根部，半個刨絲，半個切粗條，放大碗內。
5. 臘腸，已蒸熟，一條打直切開6小條，切細粒，放碗內。
6. 蝦米，清水洗乾淨，擎乾水。
烹調（A）：
1. 白鑊，大火爆香臘腸，加入蝦米，直至聞到香味，熄火，擎乾油，放碗內。
2. 白蘿蔔，放鑊內，冚蓋，大火煮滾，轉中火，煮熟。
3. 粘米粉，加入2倍清水，即清水400毫升，攪勻。
4. 白蘿蔔，已煮至透明，加入鹽、糖及胡椒粉，轉大火，炒勻。
5. 加入一半份量得臘腸及蝦米，炒勻。
6. 粘米粉漿，一半份量，過濾入鑊內，攪勻至稠厚，再加入餘下的粉漿，熄火，攪勻，攤凍。
7. 預備年糕盤，掃上少許油。
8. 蘿蔔糕，倒入盤內，鋪平。
烹調（B）：
1. 大火煲滾一鑊水。
2. 大火蒸蘿蔔糕50分鐘，要注意定時加入大滾水。
3. 蒸好，鋪上餘下的臘腸及蝦米，壓一壓平。
4. 可享用。
5. 攤凍，放雪櫃8至12小時，第二天可煎香食用。
Turnip cake (the simplest version)
Ingredients:
White radish 2 catty
Chinese sausages 4 Nos.
Dried sea shrimps 4 tbsp
Rice flour 200g
Salt 1 tsp
Sugar 1 tsp
Pepper 1 tsp
Oil little
Preparation:
1. Dried sea shrimps, soak in tap water for 5-10 minutes.
2. Heat up 1L of water at high flame in wok. Boil the Chinese sausages for a minute, to remove grease. Put on a plate. Steam the sausages at high flame for 10 minutes to make them easily cut.
3. Get ready for a glass ware.
4. The radish, peel twice. Cut the root. Rinse with tap water. Half is to be shredded. Half is to be thickly slice, put in a big bowl.
5. Chinese sausages, have been steamed well, cut in 6 stripes vertically. Dice in small cubes. Put in a bowl.
6. Dried sea shrimps, rinse thoroughly. Drain.
Steps (A):
1. Plain wok, fry the Chinese sausages well at high flame. Add in dried sea shrimps, until you feel the good smell. Turn off fire. Drain the oil. Put in a bowl.
2. White radish, put in the wok. Cover it up. Heat up at high flame. Turn to medium flame and cook it well.
3. Rice flour, add in 2 times of tap water, i.e. 400ml of water. Mix well.
4. The radish, has been cooked into transparent style. Add in salt, sugar and pepper. Turn to high flame, fry well.
5. Add in half of the Chinese sausages and dried sea shrimps, fry well.
6. Rice flour sauce, filter half into the wok. Stir until it becomes thick. Add in the remaining sauce. Turn off fire. Mix well. Wait for cooling down.
7. Get ready for turnip cake steaming rack. Brush little oil on it.
8. Radish mixture, pour into the steaming rack. Flatten it.
Steps (B):
1. Heat up a wok of water at high flame.
2. Steam the turnip cake at high flame for 50 minutes. Add in boiled-up water if necessary.
3. Steam well. Put the remaining Chinese sausages and dried sea shrimps on top. Squash it.
4. Serve.
5. Wait for cooling down. Put in refrigerator for 8-12 hours. Fry well the turnip cake before consumption.
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簡易蘿蔔糕👍👍👍
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Turnip cake, use this method to make one, it is simple snd easy.
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最簡單蘿蔔糕
Turnip cake (the simplest version)
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非常好，我下次買到蘿蔔跟您呢個方法整。
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主持，你好，想知道你的玻璃盤尺寸，長X濶X高度。
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建議糕盆可上淘寶找古早蛋糕正方形模具，碳鋼製，易潔塗層，古銅色，6-8寸，售10-20元，又平又好用。
收到😊🙏
我是新手入廚，請問鹽，糖份量多少？
今年早d整啦。羅白又平又正。照蒸
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強力建意添加蒸煱爐來蒸糕。蒸超過一小時，不擔心沒水。它會發出聲音提你加水，以免火警發生，對嗎？
Chow 🙋🏻♂️多謝你分享😃家裏沒有蒸焗爐😅暫時都用返傳統方法😄煮食都係要自己注意安全❤️🙏🏻
下次會不會有簡易芋頭糕?
一定有🙏好快有片出😊
可唔可以教整馬蹄糕呀～
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我都想整呀
Ada🙋🏻♂️想整就去做😆😋重有第一步💪🏽😍👍🙏🏻
@ Alright
早晨，呀好，大家好，呀好，時間過得好快，下個月就到農曆新年，係時候學整蘿蔔糕喇。😋😋🌈🌈🌈
Yvonne好友 早晨啦🌺🌻🌈🌈😃😃
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早晨好師傅：籮筐糕，我每年都整幾底㗎😊
早晨Winnie🙋🏻♂️我都係呀😄易整又好味👍👍👍😋我都會做埋俾親戚朋友🥰🙏🏻
去年錫紙盒冇咁貴😅
@@winniechu-f5m所以我今次用玻璃盤都好實際👍🤗😃🙏🏻
1:34
🤗🙏🏻
係讀
「鄧」 麵
唔係晴麵😊
上面有人話讀程，其實呢個字都可以讀鄧，但係澄麵唔知係指定讀邊個音至啱？
@
好肯定係讀「鄧」麵
@@MrWc8250 是嗎？小時候我聽家長講都係讀鄧麵，反而大咗又聽到其他人讀程麵😂😂😂
@
因為而家 文盲多
多謝大家分享資訊😍唔該晒❤️🙏🏻
好師傅，你好！
想問下，刨蘿蔔的刨噐在那買啊？
謝謝！
轍朗嫲嫲
😊2024-12-22
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非常之正，要學吓整來食😋👏👍🙏
Connie🙋🏻♂️我剛剛已經煎咗嚟食好好味呀👍😋❤️😍🙏🏻