意大利的心靈湯

上星期在中國超級市場見到有白蘿蔔賣﹐忍不住手買了一個。但我家並沒有齊做臘味蘿蔔糕的材料﹐於是決定自創新口味- 嚕肉蘿蔔糕﹗

因為加了嚕豬肉的汁﹐所以蘿蔔糕較傳統的深色。
靠我一個人的力量﹐當然不能在短時間內把蘿蔔糕消滅。切件後﹐用牛油紙分隔﹐一層一層的放好便冷藏起來慢慢食。


淨下來的﹐煎香後﹐加辣醬便是今日的午餐。



這是我中學家政堂的食譜:
當然我今次做的是簡單版﹗
Turnip Pudding

INGREDIENTS:
Rice Flour (粘米粉) 150g
Tang Flour (澄麵粉)20g
Turnip 600g
Dried mushroom 20g
dried shrimps 20g
Chinese sausages 2
Chinese dried pork 40g
oil 1Tbsp
ginger 15g
wine 2tsp
water 150ml

SEASONINGS:
salt 1.5 tsp
sugar 1.5 tsp
sesame oil 1 tsp
pepper a few snakes

METHOD:
1) Prepare steamer and grease a 16cm tin
2) soak mushrooms and dried shrimps
3) Prepare ginger wine: grate ginger and add in 2 tsp wine
4) Clean, peel and grate the turnip (我用電動的grater切幼絲)
5) In a mixing bowl, mix rice flour and tang flour with 150ml water to form batter.
6) Dice chinese sausages,dried pork, mushrooms and dried shrimps.
7) Heat 1 tbsp of oil and stir fry the diced ingredieents, adding in ginger wine. Add into the batter.

8) Put the grated turnip to boil with the little water (if needed) and add in seasonings. Boil for a few mins till the nearly dry. Then add into the batter. Stir well until is thicken.

9) Pour this batter mixture into the greased tin and put to steam for 30mins. (can add chinese parsley, choped spring onion for topping in the last 2 mins)