香椿蘿蔔糕 Carrot Cake

Instructions

1. Cut radish into cubes. Put into blender. Add 3 bowls of water.
2. Blend into a smooth mixture.
3. Pour mixture into a coffee filter. Squeeze to obtain radish juice. Pour radish remains back into the blender.
4. Add 3 cups of water into the blender. Blend again to obtain a smooth mixture. 
5. Pour mixture into a coffee filter. Squeeze to obtain radish juice.
6. Pour 6 bowls worth of radish juice into carrot cake pan.
7. Add 3 cups of rice flour and 1 tbsp of potato starch into the mixture. Mix to combine evenly.
8. Add Salt, pepper, mushroom seasoning and toona paste.
9. Prepare steaming pot. Heat the water on medium heat.
10. Place carrot cake into the pot. Use a lower steaming rack to ensure water is touching the bottom of the cake pan.
11. Continuously stir the mixture for 6-7 minutes until it becomes a thick mash. Remove from pot.
12. Spread the mash evenly in the cake pan. Place back into the steaming pot, cover with lid and steam for 35-40 minutes. (This time, ensure water is not touching the bottom of the pan using a higher steaming rack)
13. Cool for a few hours or overnight before serving.

Pan-fried Carrot Cake

1. Heat a non-stick pan. Add some oil
2. Put carrot cake pieces onto pan. Fry both sides until golden brown
3. Drizzle some black soy sauce.
4. Ready to serve.

Stir-fried Carrot Cake

Ingredients

• Cooled carrot cake
• Cai po (Radish bits)
• Fresh bean sprouts 

Seasoning

• Light soya sauce
• Dark soy sauce

1. Cut cooled carrot cake into strips
2. Add oil to a heated pan
3. Fry cai po until fragrant
4. Add carrot cake. Fry till fragrant.
5. Add in light soya sauce and black soy sauce. Fry to combine.
6. Add in fresh bean sprouts, fry to combine.
7. Ready to serve.

1. 蔣蘿蔔切成小塊,放入攪拌機。 加入3碗水。
2. 蔣蘿蔔攪成糊狀。
3. 蔣蘿蔔糊倒入咖啡袋,用手擠出蘿蔔汁。蔣蘿蔔渣倒回攪拌機裡。
4. 再加入3碗水。蔣蘿蔔攪成糊狀。
5. 蔣蘿蔔糊倒入咖啡袋,用手擠出蘿蔔汁。
6. 將6碗蘿蔔汁倒入蒸盤裡。
7. 蒸盤裡加入3碗粘米粉和1湯匙生粉。攪拌均勻。
8. 加入鹽,胡椒粉,菠蘿菇和香椿。
9. 準備蒸爐,用中火將水煮溫。
10. 將蒸盤放入蒸爐中。使用較低的蒸架,確保水動到蒸盤的底部。
11. 持續攪拌蘿蔔糊(6-7分鐘)至成泥狀,起鍋。
12. 將蘿蔔泥鋪好平面, 再放入蒸爐,蓋上鍋蓋,以中火蒸35-40分鐘。(這次使用較高的蒸架,確保水不動到蒸盤底部）
13. 冷卻後即可享用。

煎蘿蔔糕做法

1. 將冷卻的蘿蔔糕切片。
2. 平底鍋燒熱,倒入少許油。
3. 將蘿蔔糕放入鍋內,兩面煎至金黃色。
4. 起鍋,淋上少許黑醬油。
5. 即可享用。

菜頭粿做法

材料

• 蘿蔔糕
• 菜圃
• 豆芽

調味料

• 1.醬青
• 2.黑醬油

1. 將冷卻的蘿蔔糕切成條狀。
2. 熱鍋裡加入少許油。
3. 爆香菜圃。
4. 放入蘿蔔糕,炒香。
5. 倒入醬青和黑醬油,炒香。
6. 加入豆芽,炒均勻。
7. 起鍋,即可享用。