保哥煮場 農曆新年必做《瑤柱蘿蔔糕》| Chef Paul Wong "Radish Cake" Recipe скачать в хорошем качестве

保哥煮場 農曆新年必做《瑤柱蘿蔔糕》| Chef Paul Wong "Radish Cake" Recipe

大家好，又係我黃亞保。 下個星期就過農曆新年，今日就分享一個新年必做食譜蘿蔔糕俾大家，等大家過年嘅時候都可以喺屋企整，同屋企人一齊食。 蘿蔔糕食譜: ⚠️食譜更新, 大家按照呢個做法去做。 白蘿蔔條600克 臘肉半條 臘腸2條 瑤柱（已浸濕）40克 蝦米40克 沾米粉100克 澄麵40克 馬蹄粉70克 麻油 24克 胡椒粉 適量 鹽 5克 糖 15克 清水500克 雞粉20克 瑤柱浸水一晚, 然後蒸40分鐘備用。 蝦米浸水15-20分鐘，泡軟之後瀝乾水備用。 想睇咩菜式，記得留言俾我知道，話唔定下條片就係做你依個菜式啦！ --------------------------------- Hello everyone, it's me again, Wong Ah-bao. Chinese New Year is next week, so today I'm sharing a must-make recipe for radish cake. You can make it at home during the holidays and enjoy it with your family. Radish Cake Recipe: 600g shredded white radish (daikon / Chinese turnip), cut into strips ½ piece Chinese cured bacon / lap yuk (Chinese bacon) 2 Chinese sausages / lap cheong 40g dried scallops (conpoy), soaked until softened 40g dried shrimp 100g Glutinous Rice Flour 40g wheat starch (澄麵 / cheng mein) 70g water chestnut starch / water chestnut flour (馬蹄粉) 24g sesame oil White pepper powder, to taste 5g salt 15g sugar 500g / 500ml water (or adjust based on radish moisture) 20g chicken bouillon powder / chicken stock powder Soak dried scallops in water overnight, then steam for 40 minutes and set aside. Soak dried shrimp in water for 15-20 minutes, drain after softening and set aside. #黃亞保 #家庭菜 #粵菜 #香港美食 #烹飪教學 #蘿蔔糕