材料：
1. 在來米粉一包
2. 白蘿蔔一大條
3. 鹽，白胡椒粉 適量
4. 冷水 500 CC +7 米量杯
做法:
1. 先將白蘿蔔削皮後削絲
2. 在來米粉加500cc的冷水調成米漿
3. 白蘿蔔絲加7杯水煮熟後調味
4. 將白蘿蔔連水一次沖入米漿內拌勻
5. 倒入容器內，大火蒸一個小時即可
這個方法是我在在來米粉的包裝上找到的，兩種台灣不同品牌的在來米粉，做法都一樣，所以我就試試看啦!
這是蒸出來的成果，倒出來後明顯比上次軟很多，一整塊像白玉一樣很漂亮，而且蘿蔔香也比較強，可能跟這次用的多半是煮蘿蔔的水也有關。
這是後來煎出來的成果，吃起來的感覺比上次軟很多，但是煎的時候由於太軟，好幾塊都失敗了，煎不出脆脆的感覺，有的還糊成一團，真是慘不忍睹，看來還要再接再厲，再多加一點粉的比例，應該就會成功了!
Hey Trista,
ReplyDeleteMeiya cooked these today, thanks to your teaching! They came out great. I like them even without any sauce. I guess you can cut them thin or thick. I like them kind of thin cut and well cooked. But i guess thick cut is more traditional?
Your blog is looking good so far! Looking forward to more postings.
Paul
Hey Paul,
ReplyDeleteGood to know that Meiya's rice cake came out great. I liked mine thin and well cooked as well. Thank you for leaving a comment. It's very nice of you. ^^