COOK - 完美比例十進制升級版蘿蔔糕 Chinese Turnip Cake

之前整過一次傳統蘿蔔糕，屋企個蘿蔔糕怪俾咗8.8分out of 10分。我就覺得自己放得太多料，同埋用太多冬菇水搞到有d深色，味道和質地係ok嘅。所以去完日本outlet抬咗一堆LC戰利品返來後，決定再接再勵，嚟個升級版 - 西班牙黑毛豬Iberico Ham 蘿蔔糕！

整蘿蔔糕真係各家各法，酒樓食挺身啲但又粉多，有啲屋企又會落得好多蘿蔔，搞到一煎就散晒，我就經過調節後用以下方法整:

材料：(一個20cm餅模的份量) 

白蘿蔔 2條 (連皮約1300g)
蝦乾/蝦米 25g (浸軟，切碎)
瑤柱 4粒 (浸軟，搣碎)
風乾西班牙黑毛豬*  75g (切碎) (＊如選用臘味，可用1條臘腸，1/2條潤腸，少許臘肉)
粘米粉 160g
粟粉 80g
水 430g (蘿蔔水混浸蝦乾瑤柱水)
鹽 2茶匙 (如用臘味，鹽減至1茶匙)
糖 2茶匙
白胡椒粉 1茶匙
白芝麻 適量
蔥花** 適量 (** 蔥花在煎糕的時候才下，否則蘿蔔糕會很易變壞)
# 也可加入冬菇，這個份量約2隻，同樣浸軟，切碎。但留意加了冬菇的蘿蔔糕會很易變壞，必須3天內吃完。

Ingredients: (Good for a 20cm Springform Pan Portion)

2 Turnips (around 1300g skin-on)
25g Dried Shrimp (soaked and finely diced)
4 conpoy (soaked and tear in threads)
75g Iberico Ham* (finely chopped)
160g Rice Flour
80g Corn Starch
430g Water (Retained from the cooking liquid of turnips and the soaking water of dried shrimp and conpoy)
2 tsp Salt (If using Chinese sausages, reduce to 1 tsp salt)
2 tsp Sugar
1 tsp White Pepper Powder
White Sesame Seeds for garnish
Chopped Green Onions for garnish**

＊If using Chinese sausages, use 1 dried sausage, 1/2 dried liver sausage and a little dried meat
** Only put chopped green onion when pan-frying or the turnip cake would turn bad easily
# You can also add 3 dried Chinese mushrooms too, soaked and diced. But be cautious that by adding mushrooms, the turnip cake will turn bad easier, you should consume it within 3 days.

做法   STEPS:

首先將蘿蔔去皮刨成蘿蔔絲，我沒有絞肉神器，只好用手刨。好在有個微型刨絲器都唔算太辛苦。刨到尾就用手切絲，食的時候就會有多些層次。
Shave or cut the turnips into thin slices

刨好蘿蔔絲就放入鍋內另加100ml水煮滾，轉細火煮至半透明，約15分鐘。
Place the sliced turnips in a pan, boil with 100ml water, then turn to low heat and cook until they become translucent, about 15 minutes.

此時將其他材料切成小粒，瑤柱搣碎。另將粘米粉，粟粉，鹽，糖和白胡椒粉混合好。將蘿蔔絲隔水，留蘿蔔水並將之混合浸蝦乾瑤柱的水共430ml (若不夠可加清水)。將水倒入粉內形成粉漿。
Meanwhile, dice the meat and dried shrimp, and tear the conpoy into threads. In a big bowl, mix rice flour with corn starch, salt, sugar and white pepper. Drain the turnip slices, but saving the cooking liquid and mix with the liquid that soaked the dried shrimp and conpoy, using 430ml of that liquid (use water if there isn't enough) and pour into the flour mix, stir well.

在鍋內加入2湯匙油，將所有肉，3/4的蝦乾碎和3/4瑤柱絲炒香。(如用臘味，1湯匙油就夠，臘味本身有肥油)
Add 2 tbsp of oil, fry the meat with 3/4 of the dried shrimp and 3/4 of the conpoy until aroma develops. (If using Chinese Sausages, 1 tbsp oil would be enough)

將蘿蔔絲加入鍋中至混合。轉中小火，分3次將粉漿倒入。不停攪拌令粉漿完全混入材料中。在加熱的過程中，粉漿應該變得很杰，沒有液體的狀態，炒弄時會有點吃力便對了。
Add the drained turnip slices to the pan and mix well. Reduce heat to medium-low, pour the flour mix into the turnips in 3 batches. Keep stirring and allow them to combine. The batter should be nice and stiff by then.

盛器塗油，將粉漿倒入，將表面撫平。加入剛才剩下的1/4蝦乾碎和1/4瑤柱絲在面。
Oil the inside of a 20cm springform pan, pour the mixture in it. Smear the top to get a flat surface. Garnish with the remaining 1/4 dried shrimp and 1/4 conpoy.

蒸鍋或鑊燒熱至水滾，隔水將蘿蔔糕蒸1小時15分左右。可用筷子插入糕內測試，如沒有粉漿黏著便熟了。
Use a steamer or a wok, boil the water and by using vaporization, steam the turnip cake for around 1 hour 15 minutes. Test it by inserting a chopstick in the middle, if no batter is sticking to the chopstick, it is ready.

表面灑上一點芝麻，放涼。涼後放入雪櫃雪一晚，第二天拿出來便可煎了。
Garnish the surface with some sesame seeds, let cool. Store in the fridge for one night, you can slice it and pan fry it the next day.

2湯匙油加入平底鍋中，以中小火煎香兩面，灑上蔥花即成。
Cut the turnip cake into 1cm thick slices. Add 2 tbsp oil in a frying pan, using medium-low heat, pan fry both sides until golden brown, garnish with green onions and serve with XO sauce or chilli paste.

後記：
蘿蔔糕怪今次沒俾分，只是斷定我不喜歡吃蘿蔔糕，就爭著吃了全部。
另由於家裡廚房太小，也沒有steamer，買了Le Creuset的24cm cocotte連steamer，用電爐蒸了個半鐘都沒有乾水，太好了，不需用鑊蒸要睇火又怕乾水。