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以前過年媽媽經常做蘿蔔糕,真的超級好吃,現在做法分享給大家
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/AVvXsEhV_DxDcPZCU17qwBc7DCmIkZQV_BRryN8vX1FbxUKTU2nMmtBY1CHojmubRNJlzgwwOFzRQjRExrM7EY7oi4f3kzCosCxm8JSx9zSGdZWsD-yHYna2RrW1JKcRGV85umSLWjV4uE7eEm4/s1600/03.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/AVvXsEhXuHyfXQdNFT2gm9lc4ix9yAUR6aiQvjAsZH9RsPjf0gsJ03ezOuyYmbbYDrc0Y6YeatAh0-4NPelMkzaF66uJr9zXyQUljin8KoTeaY-ly9Y6ffE9Zq93c4IFIhyWPaTMmV9klfhwjwg/s1600/04.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/AVvXsEhO9HyknseIr7jVMaT2mGxs3BDw14D3sbkqtnPCf_aViwQKzyBVTah7vn2QaHwQ-oiy9lQ-k7HzSxrZ1grsEmZaEZUkPMNYhpLEJOZo3YKBAyza_tZvru7hqbFaF6GCV3g8tbWx1e32tR0/s1600/05.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/AVvXsEhLmHa-Cgh2HnBGuJZnvZBoS3BPrx-svxqjTe747Uw627UlvbEN_o_hAIYHuOQYUwZYpypHs6Z-vk_PXOym7cDoeaP05dyN-HR_9Q04gt2g3Z7AKpCj5VEnZnzPJKUvDbbSdkk1ajxPLSQ/s1600/06.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/AVvXsEjdaLP1720WghC_8T9x9T69CEL5phoEU1aOXvSkZuUiC82ABFir0slhrvIUFiTpVogQC1WojoQtcG1AivDwFExm9B07AXEMCprvXTBi2y3QZptBiyBtKyKFWCwwINaJClwsPZIiij44eLo/s1600/07.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/AVvXsEjOOYZNZ_Z08s5NgP-tveWOfjgxW_a2YZSOX2N_lmOa3lhyyNf89Q9LM7ifMbX01X6EoKFO-TKFaTAMXsYwj-UbcJr7rCKD2hzvLpukUZkD9_4phYBdAf88u9RfsuyH7T9G-13xRKn-fSM/s1600/08.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/AVvXsEiWJFScJGMOKN-4S2QfFUPXCeHXn3VwtHm_Yjqm5J3D-FwrueexguLmZ4WH5IMRb1Vt8t8ysNKH-jvdLC_S8RL7GW5xttfsI4ofiOHNB0OI1oHWF8bl5HhOyv_R0FBcZlmJote1f6VymlY/s1600/09.jpg)
8、加入炒好的料~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHifV80vMx76UtsMUPEz-QxPimJA5tWuYHWZOjRE0UeTtj_O7gFkyI4fmP2vsmLBGfC7Z7tamElniLEMaNljN5c9V5tAX4CeIKCAyZktAfhkgHdtNgIijoNdmO7sc74AOF7ZNKpMtrYPE/s1600/10.jpg)
9、加入拌勻的蘿蔔粉~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqBKsv-nzBL_NgEJmPIRx4yr-couTiAPOJXurBSPljVZrH-guY5t8KfVpf6KpSDg5orwWwjARnKyK_PS9SkulaD0kHrMwKw5ABJONHdFq-XkPIECCRC-LNlA2dtRyzPk7ulYQUVR3xx7k/s1600/11.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/AVvXsEhqn38095Qm7IFeqgkuZbv3I0TMUUQwm-UYyJwzpH8Fb8zg6-usXUrZpdmatGz-YzE3o9vOFDMAK8LacPBPseXSMelJu5rdBpE5TZu-xnFg4LVH2PCiq_IC5hrMSD899U7P9ksx-hXPmAw/s1600/12.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/AVvXsEhkayhn0IuLZQZaAOrR1uHFT5NuUod8ilxwOzyId7zLTJJyTFvDLXGIeHMF7F7003a7I1NApgnaAO5ruFPa9Ah7G_arT6YAB72-talr9MJ6RVOJKq80e6yrBZhdxbXS9bZM47-4ddgWFt4/s1600/13.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!!
马上点这分享