简介 家人一直都喜欢吃妈妈做的比较硬的萝卜糕，某天看电视就听说这是客家特色。每次都是妈妈做，今天终于有机会和阿平一起在妈妈和姑姑的指导下亲自动手咯！传统得以传承，美味得以延续！ Grandma’s authentic recipe is now on my hand. 材料白萝卜3公斤 冬菇40克 虾米40克 腊肠2条 芹菜200克 猪肉100克 粗盐20克 胡椒粉2茶匙 鱼露1茶匙 生抽2茶匙 粘米粉600克做法1

萝卜削皮、洗净、刷丝；Peel, wash and shred the turnip.

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先把冬菇和虾米各自洗净、浸水，软化后切粒；芹菜、腊肠、猪肉也切成小粒；Dice the mushroom and shrimp meat after washing and soaking. Cut the celery, sausages, pork meat to tiny pieces.

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刷好丝的白萝卜连其水一起煮，期间搅拌，滚起至熟，然后置于一旁，随即开始炒其他材料；Cook the shredded turnip and stir constantly till tender, set aside. Then start the next steps.

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热锅下少许油，依次序炒香腊肠、虾米、猪肉粒、冬菇，加上浸泡冬菇和虾米的水；Sauté one by one the sausage, shrimp meat, pork meat, mushroom, add the mushroom and shrimp meat water.

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加入芹菜和鱼露炒香，把萝卜倒进去，加粗盐、胡椒粉和生抽捞匀，最后加粘米粉拌匀；Add celery and fish sauce, pour turnip into the wok with salt, pepper and soy sauce, stir well then add flour.

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第五步骤注意：芹菜炒好了即熄火；Turn the heat off before pouring turnip into the wok.

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以勺子再搅几圈，分别倒入刷了油的盆中，开大火直接以冷水蒸10分钟后转中火蒸30分钟；Stir again and again, pour them into greased pans, steam at high heat for 10 mins then 30 mins at medium.

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锅里取出待凉，糕才会变硬，再置于冰箱，隔夜；The cake will only be set after total cooling by placing it in the fridge overnight.

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切件锅里煎香或者微波炉加热进食。（发现要分享照片时糕已吃清光，只能借阿平的一用。）Reheat by pan frying the cut pieces, better serve hot.