簡單美味黃金比例蘿蔔糕| 新年食品|Turnip cake| Chinese Recipe | Chinese New year food | Eng Subtitle

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白蘿蔔 3斤，淨肉 2斤至2斤半
可製作三3底8寸
30克瑤柱碎
30克蝦米
1 條臘腸
1 條膶腸
60克臘肉

上湯
用浸瑤柱和蝦米水再加水或雞湯總共800毫升

粉漿
125克沾米粉
40克澄粉
40克生粉
60克鷹粟粉

調味1
2 茶匙Maldon 海鹽
2 茶匙 冰糖
2 茶匙 雞粉
½ 茶匙 胡椒粉

裝飾
1 湯匙 炒過芝麻
少許蔥花

Make 3 x 8" aluminium container

1600克Turnip radish
(peeled net weight 1200 to 1400g)
30g Dried scallop
30g Dry shrimp
1 Chinese Pork Sausage
1 Pork liver sausage
60g Chinese preserved pork belly
STOCK
From shrimp & scallop water. Top up to 800ml with water or chicken stock

125g Rice flour
40g Wheat starch
40g Corn flour
60g Corn starch

2 tsp Maldon sea salt
2 tsp Rock sugar
2 tsp Chicken bouillion powder
½ tsp Gound white pepper

Optional
1 tbsp Toasted sesame seed
1 Spring onion

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