Radish and Sausage Filling
繁體中文

Ingredients

Scallion (diced) 6 stalk Chinese sausage (diced) 4 link Small dried shrimp (soaked/chopped) 2 Tbs Daikon radish (peeled/shredded) 2-1/2 lb (1125g) Carrot (peeled/shredded) 1/3 lb (150g) Salt 1 tsp Oyster sauce 1 Tbs Sugar 1 tsp Sesame oil 1 tsp Ground white pepper 1/4 tsp Five spices powder 1/4 tsp

Instructions

1.	Boil a 2/3 full pot of water; also prepare a big bowl of cold water. Blanch the daikon radish and carrot in the boiling water for 1 minute; transfer them into the cold water. Once the radish and carrot cool down, squeeze them dry with your hands.
2.	Add the diced sausage and chopped dried shrimps to a heated pan; sauté over medium-low heat until both are done. Turn off the heat and set the pan aside to cool down.
3.	Place all the ingredients in a big bowl and mix well. This recipe makes approx. 2 lb. (900p) of filling.

臘腸蘿蔔絲餡
ENGLISH

材料

青蔥 (切蔥花) 6 支 臘腸 (切小丁) 4 根 小蝦米 (泡軟/切碎) 2 大匙 白蘿蔔 (削皮/刨絲) 2-1/2 磅 (1125克) 胡蘿蔔 (削皮/刨絲) 1/3 磅 (150克) 鹽 1 小匙 蠔油 1 大匙 糖 1 小匙 麻油 1 小匙 白胡椒粉 1/4 小匙 五香粉 1/4 小匙

做法

1.	燒開2/3鍋水，另準備一盆冷水。放進白蘿蔔和胡蘿蔔絲燙1分鐘後隨即撈出放到冷水裡。待蘿蔔絲涼透後用手擠乾。
2.	平底鍋燒熱後放進臘腸丁和蝦米粒用中小火炒熟。熄火，放到一邊待涼。
3.	將所有材料放進攪拌盆裡拌勻即可。做好的餡料大約是2磅(900克)。

最後更新 (Last Update): 01/18/2021
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