港式臘味蘿蔔糕【賀年必吃】Turnip Cake Recipe

Homemade Cantonese Style Radish Cake Recipe Hong Kong-style

 點這裡免費訂閱肥丁 YouTube 頻道 https://goo.gl/rBq3rJ

年又過年,今年的新年來得特別早,早此年蘇絲黃在節目裏介紹了她姐姐做蘿蔔糕的方法,蘿蔔糕裏含有一絲一絲的蘿蔔,肥丁向來不太喜歡太多粉的蘿蔔糕,看著就覺得很好吃,緊把配方記下來,今年終於有機會一試,肥丁將重量由斤轉為克,調味也配合自己的口味稍稍減輕了 ﹗

材料 ( 份量: 6 寸 圓形糕盤 2 盤 )

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  • 白蘿蔔 Turnip 1800 g ( 約 2 大 根 )
  • 粘米粉(在來米粉) Rice Flour  165 g ~ 180 g ( 視乎蘿蔔的水份 )
  • 澄麵 Wheat Starch  33 g
  • 香菇 Dried Shiitake 4 ~ 5 顆
  • 臘腸 Chinese Sausage  2 根
  • 乾瑤柱 Dried Scallops 6 顆
  • 蝦米 Dried Shrimp  10 – 20 g
  • 蔥花 Diced Spring Onion  適量
  • 蠔油 Oyster Sauce 2 大匙
  • 鹽 Salt 1 小匙
  • 即磨白胡椒粉 White Pepper 適量

做法

1. 蝦米浸過夜,乾瑤柱泡水,浸軟後倒掉浸過的水,另添清水,隔水蒸 20 分鐘,撕成幼絲,蝦米瀝乾水份備用。

2. 臘腸切粒,香菇切粒,葱切粒

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3. 白蘿蔔去皮刨絲,蘿蔔絲會滲出很多水份,瀝乾,可以蘿蔔水保留起來,用來調節糕的軟硬度。

4.  燒熱油鑊,臘腸,加入香菇粒、蝦米、瑤柱絲及葱粒,炒香,盛起備用。

5. 將鑊洗淨,不用加油,下白蘿蔔絲煮軟,關火後加入海鹽、蠔油、炒香的臘腸、香菇粒、蝦米、瑤柱絲、葱粒以及胡椒粉。

6. 拌勻粘米粉及澄麵,過篩,分幾次加入白蘿蔔絲中,加入薑汁,拌勻。若喜歡質感較軟的蘿蔔糕,可適量加入蘿蔔水。

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7. 將拌好的材料放入糕盤,隔水大火蒸 40 分鐘。

8. 蒸好的蘿蔔糕須放涼,然後放進冰箱存放最少一個晚上,凝固成形後,放在少量的油中煎至表面金黃色即成,可蘸甜醬、芝麻醬或辣醬作調味。

56 thoughts on “港式臘味蘿蔔糕【賀年必吃】Turnip Cake Recipe

  • Saturday January 30th, 2021 at 05:02PM
    Permalink

    請問蘿蔔糕,年糕,紅豆抹茶年糕可以存放幾耐?
    放雪櫃[雪菜肉格定雪雪糕格?]謝謝

    Reply
  • Monday April 13th, 2020 at 07:13AM
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    請問加粉的時候爐火是開著還是關的?

    Reply
    • Monday April 13th, 2020 at 12:11PM
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      很快的加完可以開著
      動作較慢可以先關

      Reply
  • Tuesday January 29th, 2019 at 07:19PM
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    唔夠熟 返蒸煮會成功嗎?TKS!

    Reply
  • Saturday December 22nd, 2018 at 02:46PM
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    老師你好請問你用的焗爐是什應牌子,謝謝

    Reply
  • Monday February 26th, 2018 at 03:35PM
    Permalink

    嗯。。我家里刚好只有1100克的萝卜 请问粘米粉要减少多少 澄粉也是??

    Reply
    • Monday February 26th, 2018 at 06:08PM
      Permalink

      數學題
      1100/1800=0.6
      全部材料 x 0.6

      Reply
      • Monday February 26th, 2018 at 09:38PM
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        谢谢啊 我的数学很很烂 不知道怎么算 ><

        Reply
  • Tuesday February 20th, 2018 at 10:02AM
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    蘿蔔改用刀切的話,做出來的蘿蔔糕囗感會好些嗎?

    Reply
    • Tuesday February 20th, 2018 at 09:21PM
      Permalink

      視乎你的刀工和口味

      Reply
  • Sunday January 28th, 2018 at 08:12AM
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    Had you try to use the instant Pot to cook this?

    Reply
    • Monday January 29th, 2018 at 11:18PM
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      Sorry I don’t have instant pot

      Reply
  • Thursday January 25th, 2018 at 12:38PM
    Permalink

    你好,我想問一下,我第一次煮的時候很成功,但第二次煮的時候,食的時候覺得很漿,那是為什麼的?

    Reply
    • Thursday January 25th, 2018 at 01:48PM
      Permalink

      原因可能有二:
      1. 每個蘿蔔的水份有差異, 記住你成功時那粉漿的濃稠度是很重要的
      2. 第二次未蒸熟

      Reply
      • Thursday January 25th, 2018 at 02:17PM
        Permalink

        ?唔記得左個粉漿咩樣,第二次我都以為未熟,返蒸左,都係咁。謝謝你丫

        Reply
        • Thursday January 25th, 2018 at 04:16PM
          Permalink

          會唔會係d蘿蔔太熱我就撒粉落去??

          Reply
          • Thursday January 25th, 2018 at 07:34PM
            Permalink

            冷熱分別不大的
            水份多少影響比較大
            再接再厲吧﹗
            加油

  • Sunday October 15th, 2017 at 10:56PM
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    為什麼我蒸出來的蘿蔔糕是黏黏的 是出什麼問題了嗎
    雖然我改了一些材料 不過原因會是什麼 是粘米粉加太多嗎?

    Reply
    • Sunday October 15th, 2017 at 11:01PM
      Permalink

      有可能未蒸熟
      或者水份太多

      Reply
  • Friday October 13th, 2017 at 10:20PM
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    請問澄粉可以用糯米粉代替嗎?
    如果口感可以再軟些濕潤些的話 要加多少蘿蔔水呢?

    Reply
    • Friday October 13th, 2017 at 10:42PM
      Permalink

      澄粉不能用其他代替
      口感是不一樣的
      想要濕潤些加 2 至 3 大匙試試
      若加太多可能會很難凝固

      Reply
      • Saturday October 14th, 2017 at 06:40PM
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        好的 謝謝

        Reply
  • Wednesday February 8th, 2017 at 05:58AM
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    請問加澄麵或粟米粉做出來口感有什麼分別?thanks!

    Reply
    • Wednesday February 8th, 2017 at 09:50AM
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      澄麵是沒有麵筋的麵粉,和粘米粉混合可改善糕體的彈性
      如只有粘米粉會很硬
      粟米主要是澱粉質,做出來的口感很粉漿,爛糊糊的
      兩者外觀雖然相似但口感是完全不同的

      Reply
  • Tuesday February 7th, 2017 at 04:59AM
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    Thx a lot for the recipe! I’ve just tried to make it, hope it will turn out ok!

    Reply
  • Wednesday January 11th, 2017 at 02:17PM
    Permalink

    請問蒸完要怎樣收藏呢? 如果不想一次過吃完

    Reply
    • Wednesday January 11th, 2017 at 08:07PM
      Permalink

      包保鮮膜放冰箱囉 ~

      Reply
  • Tuesday February 16th, 2016 at 06:54PM
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    谢谢你的食谱。

    Reply
  • Saturday January 23rd, 2016 at 10:56AM
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    您好,我想問吓點解整完之後好黏?籮蔔都已經無加落去

    Reply
    • Saturday January 23rd, 2016 at 11:08AM
      Permalink

      沒有攪錯加材料的順序嗎?粘米粉是蘿蔔之後才加的唷

      Reply
  • Monday January 11th, 2016 at 01:52PM
    Permalink

    HI,

    白蘿蔔的份量是刨絲後1800g 還是未刨時已經需要1800g呢?

    Reply
    • Monday January 11th, 2016 at 08:34PM
      Permalink

      未刨,不過刨和未刨都不會相差太多

      Reply
      • Thursday January 14th, 2016 at 09:41PM
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        明白!謝謝。

        Reply
  • Monday February 16th, 2015 at 09:48PM
    Permalink

    肥丁小姐妳好:
    小弟想整口感比較實嘅蘿蔔糕(硬身小小),應該減蘿蔔水定加粉。若果係加粉嘅話係加邊隻種類嘅粉呢?個比例又係幾多?

    Reply
  • Wednesday January 21st, 2015 at 11:17AM
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    你好,在你的材料里没有注明姜汁。但在你的步骤6有加入姜汁。份量是多少?

    Reply
    • Wednesday January 21st, 2015 at 07:55PM
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      1 ~ 2 茶匙,份量可按個人喜好,加不加不大影響

      Reply
  • Wednesday January 21st, 2015 at 11:17AM
    Permalink

    你好,在你的材料里没有注明姜汁。但在你的步骤6有加入姜汁。份量是多少?

    Reply
  • Monday January 27th, 2014 at 08:15PM
    Permalink

    不用澄麵, 用鷹粟粉可以嗎? 份量和澄麵一樣嗎? 兩者有什麼分別?

    Reply
    • Monday January 27th, 2014 at 09:03PM
      Permalink

      不可以,兩者的質感是很不同的
      澄麵是小麥澱粉,鷹粟粉粟米澱粉
      如只用粟粉,你會吃到漿糊般的口感

      Reply
  • Wednesday January 15th, 2014 at 01:38PM
    Permalink

    親愛的肥丁,
    學做了您的芋頭糕,大成功。看著老公和孩子們大口大口吃時,心理的成就感是非筆墨可以形容的。非常感謝您的 recipe. 現在又想學做蘿蔔糕。可是有些地方不太明白,為什麼不需要加水 和 粘米粉攪拌呢?還是蘿蔔本身會出足夠的水。

    崇拜您的婷

    Reply
    • Wednesday January 15th, 2014 at 02:58PM
      Permalink

      hi 婷
      真開心啊,恭喜你大成功﹗
      蘿蔔糕的水份很充足,刨絲後會滲出很多水份,第一次滲出的水會倒掉。下鑊炒加入調味料後會再次滲水,這些水可以保留,加入粘米粉時便不用加水,蘿蔔水有蘿蔔的甜味,做出來的蘿蔔糕會原汁原味

      Reply
  • Sunday January 5th, 2014 at 06:35PM
    Permalink

    请问萝卜丝保留水分跟不保留有区别吗

    Reply
    • Sunday January 5th, 2014 at 07:43PM
      Permalink

      有啊, 如果把蘿蔔水也加進去,糕會比較鬆散,所以後來都沒有放蘿蔔水了

      Reply
  • Thursday February 7th, 2013 at 05:00AM
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    Thanks so much I followed your steps and made a perfect 蘿蔔糕. My husband said I am more than professional… I am doing your 蔗糖年糕 will let you know tormorrow

    Reply
    • Thursday February 7th, 2013 at 04:04PM
      Permalink

      rbaybee10
      wow, 你的成功就是對肥丁最好的鼓勵,謝謝你留言告訴我啊 ~
      祝你新年快樂,廚藝猛進

      Reply
  • Saturday January 19th, 2013 at 11:09PM
    Permalink

    香菇跟冬菇是不同的嗎?

    Reply
    • Sunday January 20th, 2013 at 12:31AM
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      SZE香菇跟冬菇,只是不同地區的名稱不同,應該是一樣的

      Reply
  • Thursday January 17th, 2013 at 11:01AM
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    (下白鑊煮軟),請問是否即係下油炒軟?謝謝!

    Reply
  • Saturday March 10th, 2012 at 11:35PM
    Permalink

    May I know what is 乾瑤柱?

    Reply
    • Saturday March 10th, 2012 at 11:55PM
      Permalink

      Hi Eileen, 即乾貝,乾瑤柱是廣東人的稱呼

      Reply

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