♡腊味萝卜糕 Radish Cakes♡

今日糕点 *腊味萝卜糕*，
蒸好的萝卜糕，再拿去煎，外脆内软,
自己动手做可吃到浓浓的萝卜香味，
加上腊肠和香菇的香气，
幸福就是那么简单！

食谱参考于Dato Lee Wing Kong 的腊味萝卜糕

材料：
(A) 粘米粉 240克
      澄面粉（菜粿粉）25克，
      清水 390克

(B) 白萝卜 600克，刨丝
      虾米 35克，浸软后切碎
      腊肠 80克，切小粒
      香菇 50克，切小粒
      清水 780克

调味料：
麻油 4大匙
胡椒粉1茶匙
鸡粉 2茶匙
盐 2~3茶匙
糖 1茶匙
味精 少许
（调味料依个人口味自行调整）

做法：
1.将材料(A)混合均匀，备用。
2.热锅，倒入少许油，爆香虾米、腊肠和香菇粒。
3.加入清水和调味料，大火让它煮滚5分钟，转至小火。
4.慢慢地加入混合好的材料(A)粉浆，不断地翻炒至粉浆变浓稠。
（直到粉浆浓稠度是可以令叉子插在粉团中站立）
5.将粉团倒入已涂上一层油的蒸盘里，装7分满就可以了，因为待会粉团会膨胀。然后，盖上保鲜纸以免在蒸的过程中，水份会滴到表面。
6.待蒸锅里的水沸了，将它放入蒸锅里，大火蒸约80分钟。
7.蒸好后，将萝卜糕取出，待凉或各一晚上后，切成片。
8.将萝卜糕两面沾上薄薄的粉，用少许油，煎至两面金黄色即可趁热享用。

Ingredients：
(A) 240g rice flour
      25g wheat starch
      390g water

(B) 600g radish, shreded
      35g dried shrimps, chopped
‘     80g chinese sausage, diced into small size
      50g mushroom, diced into small size
      780g water

Seasoning：
4 tablespoon of sesame oil
1 teaspoon of pepper
2 teaspoon of chicken powder
2~3 teaspoon of salt
1 teaspoon of sugar
1/4 teaspoon ajinomoto
（Seasoning depend on your taste to adjust）

Method：
1.Mix all the ingredients (A) well & set aside.
2.Preheat the wok with some cooking oil, saute dried shrimps, chinese sausage & muhsroom until fragrant.
3.Add in water & seasoning, bring it to cook for 5 minutes under high heat. After 5 minutes turn into low heat.
4.Pour in the (A) mixture slowly into it, keep stirring until the mixture thicken, off the heat.
(Put a spoon in the middle of the mixture, if it can stand in the mixture means the mixture is enough thicken)
5.Transfer the half cooked mixture into a greased steam tray, cover with cling wrap to prevent the water drop on the surface of the mixture.
6.After the water in the steam pot in boiling, put it in and steam under high heat for about 80 minutes.
7.Bring it to cool down, cut into pieces after it cool down.
(Or you may keep the steamed radish cake into refrigerator for few hours or over night in advance. It is more easier to cut after chilled.)
8.Preheat the pan with some oil, coated the radish cake with frying flour, fry it until golden color & it is delicious to serve with chilli sauce.                                                                                                                                                               
*Recipe adapted from Dato Lee Wing Kong