Turnip Carrot Rice Cake / 萝卜糕

许久发布新食谱了。乘着假期，做了这个孩子们爱吃的蘿蔔糕做早餐，顺便拍了照片，在此与大家分享，喜望你也会喜欢。

Ingredients / 材料:

Rice Floor  粘米粉 330 gm Water 水 450ml Turnip can mix with some carrot 白萝卜 650 gm Vegetable oil 菜油 4 tbsp  4大勺 Onion fritters 葱酥 4 tbsp  4大勺 Mushroom 香菇 10 nos 10朵 Seasoning 调料 3 tsp   3小勺 Dried Shrimp 虾米 1 small bowl Dried Scallop 干贝 1 small bowl Salt 盐 1 tsp   1小勺 Soya Sauce 酱油 1 tbsp 1大勺 White Pepper 白胡椒 1 tsp   1小勺

Method / 做法:

1. Shred turnip and carrots. Soak both dried shrimps and dried mushrooms until soften. Cut mushrooms into small cubes.

2. Place the rice flour in a middle-sized bowl. Pour water into flour and stir well. Line a steamer with the tin foil and grease.
3. Heat up the oil in a wok. Add in turnip, carrots, and mushroom fry until the turnip transparent. Add in onion fritters and season with the salt and pepper.

4. Pour the rice flour mixture into the turnips and cook until the mixture thickens. Pour the thick batter into the prepared steamer and cook at high fire for 40-60 minutes.

5. Set aside. Slice when turnip cake is cool. Heat some oil in a wok and pan-fry the cake until the both sides turn golden. Serve with chili sauce.

1. 把红白萝卜刨成细丝。香菇泡水后切成细丝。
2. 把粘米粉和水调成米浆。在蒸笼上铺上层锡纸，刷上一层菜油。

3. 烧热炒锅，入菜油炒萝卜和香菇丝一块放进去炒，炒到萝卜透明，放入葱酥，胡椒粉和盐炒匀。

4. 把米浆倒入萝卜中，拌炒至粘稠。把米糊倒入备好的蒸笼旺火蒸50分钟。
5. 晾凉萝卜糕，然后切成片状。加热煎锅，放入少许油，把萝卜糕煎至两面金黄即可。