![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg5zElpkvF3lJtaeRdqRpcUWw1ej-Jn969J5_aYnDn5tU24UEFRrd7KJuvlj5QbtfNz4LiOfitG8xokd9g6nElIMe5V3TFqHVAgUaZ796agSwx9UbkX9tJ1yBFcg0HnSpBgX33aLdXzpM/s1600/1.jpg)
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/AVvXsEhTgl4QOSBnSPhpzYUXmIVZ-smT1gv_XVCugK25sAM6PnjxK3KeU3Bp5pbyPJDv9pcdWWxSsmKVpZfFxNdzxU_1pyUxPODBhaxwLHDSyvlCy8uzIh9SPocUnV0RtBhzT10Nc156vLlx9e4/s1600/01.jpeg)
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/AVvXsEgP_Oh3mLS2Bu7dBg4jyllmIhyphenhyphenLHXoRwU37AwQwWET0hnE1jT-54t27lgwIHyqX590Fdtic-Ik-c-3ZUPM7lXGT2EeSXax0c9kFGtMAtiu3mTWCWOkO-uDGgKQus2449Cgq1Pc_V2-IXus/s1600/02.jpeg)
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/AVvXsEjkUCEoy5qWE26RgBdyDZH-HpH1tCF_xkBao_hypPWYrkz_FOrkN_rtkNuJ0gERj-JydoClwYxcAjRfRd_15b_Qpo8lD2zRdULDsTqYlR7xJ1U6pVwqpolN-HX5cb1lv48y8avcNbFlvt0/s1600/03.jpeg)
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/AVvXsEifTnTEarXYmrhoBFMsWjdayTcbsULvHK0JeLDy6QKxcN-I39FDn3VJ3-QvdZTzTUk1r6evc0PjOGpfpJh9XlTnmjPoI4v_DKG3xOKpocaYIwXfPdu6SdzsWhT6r1UsFfKw9urdhkVarYQ/s1600/1.jpeg)
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/AVvXsEhI0lP09xDqs9yGWMzXEXdqHm2ZX65z38JZRYe8ekfi74z1ERFJdaaz8VTu-_Ok6cLbStxXMjhpsjp0cm0-SvZQRbCUH5Oq2teW8esRpw1jLuzUeMqf_sYIA8w_IhBm3NKq9GgT5QYNEnQ/s1600/04.jpeg)
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/AVvXsEhw7LNH3rPEdqIpxkfOpwXdHX-dusvf1EykC4e6z8UoEnckHk_4r0kaZbCo-4zQZDX9xXXVR1bRKn3It6vkeDYNB3LYcSVXv4v2R4s2sKwVacuxG1SsjEqVjzYkuodPAcC_9d8lJ51SPn0/s1600/05.jpeg)
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/AVvXsEjX44kY1NuxAfXcq99NgFRAPs4_pTiJlIYBa4is5nVAumXvsOV_2OIi2ILFOm7afAiaPyhj5QIlbnFHWJzsFfDW6NSl8gmIBhLYFi7iygfZaL0Raqphv0LcHxuC93M5RvCR3ClhqF4eMEY/s1600/06.jpeg)
8.加入炒好的料~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVecrBckK64g7dEqCWWUOTOt0N5ISPCZSZEyc2ZPsQjyVsg8-hUaOfkqE6kBix1Nvk75V0pEA1LfCTex7KcgdyeIwoJ-7iy3PFacavUTE56zXQcemUgvsU4qGwsUeF0IrRoR95kRDenU/s1600/07.jpeg)
9.加入拌勻的蘿蔔粉~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-cMktkHIiQ8DcV2XX2Yph3aAjYcyzv7Xij6Z_bpRtvJYxuACCP_NQem6H-DNp3Kzy4oF8INQ8k-xrJD6aHiPOhyEq6UuNjtWPI-a3yHV8AFW3njvRe_PRuHzX2IaHJsJR3XQBtka6KZU/s1600/08.jpeg)
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/AVvXsEiEwWPBlx9mYAQDK6e0J_1zKZ-_XAa2As2HkkQpxJ33PEPAq6v7n68yEZr0SiWTUE_AbpgJtHv-Xq7sKnimbeyACvX-re2QKTi-xmubqZV3T_xW_cabLuERNM-_H9ICX8vGvF7lAahatx8/s1600/09.jpeg)
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/AVvXsEgQeaWYfq4fb4aDDdCPGwQ0SGVlf_k52dcWEwJ-plFSmnRylSHUgqZmCCUT6BqqxiYzONOVx52Tgv9T2Fk9hBm8gC_TX_xWurbWOklG3FGfKpjRPj84UOTS3igVjBrHnlSDjIpDy-r99rE/s1600/10.jpeg)
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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