白蘿蔔糕 Plain Daikon Rice Cake

材料 Ingredients

白蘿蔔 Daikon 2-1/4 磅 lb (1kg) 粘米粉 (再來米粉) Rice flour 1 磅 lb (450g) 水 Water 1+2-1/4 杯 cup 14盎司雞湯罐頭 Canned chicken broth 1 罐 can 食用油 Cooking oil 3 大匙 Tbs 鹽 Salt 2 小匙 tsp 糖 Sugar 1-1/3 大匙 Tbs 白胡椒 White pepper 1/3 小匙 tsp 烤盤 Baking pan 1 8"x8"

註：蘿蔔的重量是削皮後的淨重。
Note: The weight of the daikon on the recipe is the net weight after peeling the skin.


做法

1.	將蘿蔔洗乾淨削皮後刨成絲。
2.	炒鍋燒熱後加入2大匙油，蘿蔔絲，鹽﹐糖和白胡椒後拌炒數下。
3.	加入一罐雞湯和1杯水﹐蓋上鍋蓋用大火燒滾後轉中小火繼續煮到蘿蔔變軟。
4.	粘米粉和2-1/4杯水攪拌均勻。
5.	將黏米糊倒進鍋裡與蘿蔔拌勻並嘗試味道。火轉成中火﹐然後不停地攪拌一直到攪不動的程度。
6.	8"x8"烤盆抹上薄薄一層油。
7.	將蘿蔔米糊倒進烤盆內﹐用刮刀將表面抹平，然後放進蒸籠用大火蒸40分鐘即可。蘿蔔糕等放置數小時後再食用口感會更好。
8.	食用時可切片後用一點油煎到金黃，再沾大蒜醬油。

Procedure

1.	Wash and peel the daikon. Shred it with a mandoline or grater.
2.	Add 2 tbs of oil and the shredded daikon in a heated wok and sauté for 1 minute. Add the salt, sugar and white pepper and mix.
3.	Add the chicken broth and 1 cup of water in the wok. Cover and cook until the daikon is tender.
4.	Mix the rice flour with 2-1/4 cups of water.
5.	Add the rice flour batter to the wok and mix it with the daikon mixture. Vigorously stir the batter until it becomes very hard to stir.
6.	Grease a 8"x8" baking pan.
7.	Place the batter in the baking pan. Use a spatula to smooth the surface. Bring the water in a steamer to a boil. Place the baking pan in the steamer and steam over high heat for 40 minutes. For better taste, let the rice cakes sit for several hours before serve.
8.	Slice the daikon rice cake and pan-fry with little oil until golden brown. Serve with garlic soy sauce (minced garlic in soy sauce).

最後更新 (Last Update): 12/04/2015
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