外酥內嫩的港式蘿蔔糕｜臘味蘿蔔糕｜Hong Kong Style Radish Cake｜Eng Sub

港式蘿蔔糕外酥內嫩口感綿密，這是特色。切和煎的時候一定要非常小心，才不會破損。
步驟一：
先調好粉漿
步驟二：
蘿蔔切絲加水煮滾
步驟三：
炒香所有配料
步驟四：
炒好的配料放入粉漿中融合，再將煮滾的蘿蔔水倒進來攪拌至糊化
步驟五：
裝入容器大火蒸30分鐘
Hong Kong-style radish cake is crispy on the outside and tender on the inside, which is feature . Be very careful when cutting and frying so as not to break.
step 1
Adjust the powder first
Step 2
Shredded radish and boiled
Step 3
Fried ingredients
Step 4
Put the fried ingredients into the flour and mix, then pour the boiled radish water and stir until gelatinized
Step 5
Put in a container and steam for 30 minutes

1.粉漿：
再來米粉500g
太白粉20g
糖15g
鹽15g
雞粉5g
胡椒粉2g
香油10g
水600g
1.Powder:
500g of rice flour
20g of potato flour
15g sugar
15g of salt
5g chicken powder
2g pepper
Sesame oil 10g
600g of water

2.炒料：
臘肉 55g
乾香菇15g
蝦米25g
油蔥酥20g
2.Stir-fry:
Bacon 55g
dried mushrooms 15g
dried shrimp 25g
Onion crispy 20g

3.白蘿蔔1000g
水1300g
3.Radish
1000g white radish
1300g of water

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