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臘味蘿蔔糕

材 料 :
20 克瑤柱
150 克臘肉
20 克蝦米
1-2 條臘腸
1500 克蘿蔔
300 克粘米粉
3 杯清水
1 條荵(切粒)
1 湯匙白芝麻(炒香)

調味料 :
1 湯匙鹽
1/2 片片糖
胡椒粉適量

做 法 :
(1) 蘿蔔去皮洗淨，刨絲或切絲。
(2) 將蝦米洗淨浸透後切粒；瑤柱浸軟，撕成妯絲；臘腸切粒；起鑊下油爆香各種臘味材料，下調味兜勻炒透，盛起。
(3) 原鑊用一杯水同煮至蘿蔔軟身，盛起。
(4) 把 3/2 杯的煮蘿蔔水抽出，與粘米粉開勻，拌入所有材料及調味料，趁熱攪成稠狀。
(5) 糕盆塗油，倒入蘿蔔漿料，以大火蒸一小時即成。

Steamed Turnip Cake

Ingredients:
20g Dried scallop
150g pcs preserved dried pork
20g Dried shrimps
1-2 Chinese preserved sausage
1500g Turnip
300g Rice flour
3 cups water
1 stalk spring onion (chopped)
1 tsp five spice powder

Seasonings:
1 tbsp salt
1/2 pcs cane sugar
A pinch of pepper

Method:
(1) Wash, peel & shred (or chop) turnp. Set aside.
(2) Soak dried shrimps & dried scallops until tender. Chop dried shrimps slightly & slice dried scallops. Cut sausages into small cubes. Stir-fry all these ingredients in a hot wok. Season.
(3) Put shred turnip & 1 cup of water to the wok & cook until the turnip soften.
(4) Place rice flour in a mixing bowl. Pour 3/2 cups turnip soup into flours & stirwell. Add all ingredients & solution into the hot turnip soup in the wok, stir until thick.
(5) Pour the cake mixture into a greased cake tin. Steam at high heat for 1 hour.