![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKdHqc_MQNPiMw7l_u0FCNrKlYZx2rrpJsKs1E79uUfjYqxdtIPevOGicMM63CT848jyizD0O2a23MdisqESoImnxc1D2il-_8UVXXvAZ0_YJAY8nfMnSanc5Z3ivQIyHKhiUT1qoiBsk/s200/1.jpg)
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簡介
利用大同電鍋就可以做好一大個的蘿蔔糕~很適合小家庭的量~不管是香煎或是煮成湯~都是餐桌上不敗的料理喔~
原料
白蘿蔔 2條 , 蘿蔔糕粉(在來米粉一包600克) 1包 , 太白粉 1大匙 , 乾蝦仁 1小把 , 絞肉 4兩 , 油蔥酥 1小碗 , 鹽 2匙 , 雞粉 1匙 , 胡椒粉 2匙
步驟
1.食材們 ~ 乾蝦仁先用米酒泡軟~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTpvZEM7uzVfD-VwTM2mgW2MhtdK9I7Gpw90lVWU4quhyphenhyphenF8Seji_bmy_zFiHtl4Iey_5Bim8Kkctem2twNNSSEoWvfSLz0ZCH8pV7kSB0_TKZNrQ3EihlS_4RGdgd5S1ewub0u95XkOYJ/s1600/02.jpg)
2.白蘿蔔去皮刨絲~( 我用二條白蘿蔔約二斤~去皮後約剩一斤多,皮我削比較厚掉~怕有苦味~小朋友不愛)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqhqEUeFH7jbyz-5Gq8Cl4DW_OmSG6zJV0-zExvd0zjo7HCHKn-7f1OJXkvs3cwbH8aWGSZ_oSUtU0bwK8f2w1ISwwD_NPY1wMd72YcN34b0P0qGK8ciBrFxsD24R7q3j-lFkWtwqcau6/s1600/03.jpg)
3.鍋中下一小匙油先爆香乾蝦仁~香味出來以後加入絞肉炒至全部變白炒出香味~再放入油蔥酥~加入鹽~雞粉和胡椒調味~(這裡調味調得比較淡~考慮至會沾醬~所以可以依個人口味再調整喔)~拌勻後盛起備用~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhubJNRiVsExSgCZwqyBRQZqRVF3-1MZe3X_-jwba4M9GpcvM4_re6zZ-nzVb673kryp1oxvVc1UcxWYgIeMEoPuToQZknRAptilEL9-iu4v7feMIx8lDIm7UZbCuFEb35oySUDJJwKVqyK/s1600/04.jpg)
4.原鍋將蘿蔔絲加入700CC的水(量米杯 5杯) 蓋上鍋蓋將蘿蔔絲悶軟~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmDlJGxFjCuSJ9sj8c4h22XfAnK7_i3NpvtwtEmBsxpxAYe8ua5dysuP4i0q1U0r6Ve-O61lKMplgVDw_zaEumxSWRwN-N3PKPPWbVor0fgDeXO06NfGbKRwV8-a0Cp3fwELWt3ljBZU7-/s1600/05.jpg)
5.趁悶蘿蔔絲的時候將蘿蔔糕粉(在來米粉)和太白粉一匙,用 500CC的水(量米杯 3.5杯)拌勻
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglDe3oViHlU6SvsPVpW8oPh9CAEdPP5kFnBAcF6fHuTSDEG4fFiOtMIbLNc21lAxNqmakHn_SZB9bqaJGmS4j2R_2oNcqqzBypW4GezCUjbJ1F6_92qBSNJ6v588nVQTH7f9UHNM_isizC/s1600/06.jpg)
6.我使用的是大同電鍋的十人份~將內鍋先塗上一層薄薄的油~蒸才好脫模~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgirfOGg76LEmyxGMwq52CRJ0LWi0GB9xOHsDx69aSzb89NHK06y1gzGI0ronZknIFng_Rn83D6ZH-Oo-nJejknpCFI2YR8XAhSfgMdkP0bD7IfIsjDN9HTDs7Jmwxk3RTMd3UUYT032RA5/s1600/07.jpg)
7.蘿蔔絲悶軟成半透明狀~火轉成最小小火~(指大圈的最小火力)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicYoqUA83PjQypghuryO_hJVY5O6J53fh9G1SH2HLNPb92rW_LOfJ7kFSYwg6ggGA-EyGFJ9XjHeH3WMp__iuHjDu3LztxACLR3KWmztqXux0uNMZwTiICdXl9qSdpdhKCdh4_7_B_7lAe/s1600/08.jpg)
8.加入炒好的料~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRKN2lDLWmcfr9iDeBLfjvhvraNrWpWyJ9RNqPPpvR_H_vuanKL1I8AVALRWi2coXoX6Ano8zY3fCvzM9S9vBoqzjSQZ_iRyIkiydmEEV6IZV8_iuUlITwthdmMtFmlpNcC0C_SYU-QdNC/s1600/09.jpg)
9.加入拌勻的蘿蔔粉~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWOUE5rMQq0pEHvpgBYcnU2BiHamZqFoo-z6Q3RxIVJXxc_OAB8lNKlFiBsBDfcWsPA_VdAvi9HxlR0EPHyiecr3EI2lZYTZU4JsuK8Yk0iiVMiXR8nO3m8nC1Aea2g9rJEo5N_hztByi/s1600/10.jpg)
10.快速的攪拌至濃綢狀~( 注意不要成透明狀~那表示太綢了喔~)
11.將其裝至內鍋中~將鍋子敲一下~讓空氣跑出來~
12.放到大同電鍋中~外鍋 2杯水~蒸熟後悶 10分鐘~
13.蒸熟後悶 10分鐘~取出放涼~脫模時邊緣可以用水果刀畫一下~先扣在大盤子上~敲底部~讓整個可以掉下來~再用另一個盤子裝起來就可以了~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJvKA6lO8C_GWJncpR0cHWBikfiYHMe73XKukqqMfENKTA0pETLO5_K9C5nprJm6z0UOT0rXCpkkawctVdSXXiyk5cikebSeedEzuHhqinIVe5AiAGhdbxFzYPpfVDqbxMyK_-QrT7Oy2T/s1600/11.jpg)
14.蒸好的蘿蔔糕~就很好吃~最受歡迎就是煎一煎沾喜愛的佐料~用來煮燙也很好吃喔~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WPTjAvCEtUsVZ7G-lbguu4ZcRm1jCpfZqm1nAbKmMiq2EgLPvaS5C_cYZ5FL0aZDM8LhKg5AIdiMkvHu9AGhF-a8Bc6iJ-6ZEY4pPbUrtL7BPsbHesd68zsr5YX-VMRvLWD8etOsw2_H/s1600/12.jpg)
小技巧
白蘿蔔的量可以增加到 2斤(刨絲後) 蘿蔔味會更濃!! 下次再試看看~
加一匙太白粉會比較 Q一點~可加可不加!!
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