Lo Bak Gou is the cantonese pronounciation for steamed turnip cake. It is a popular Dim Sum in HongKong and everywhere all over the world fpr chinese people. A While ago I made a video explaining how to cook this dish at home. I hope it helps you to make this wonderful dish for yourself and the ones you love.
Please click here for general information on turnip cake.
Ingredients:
1. 1000 gram = 35 oz turnip, peel off the skin and shred it
1. 1 tsp chopped ginger
Batter:
1. 200 gram= 7 oz rice flour
2. 25 gram= 5 tsp corn starch
3. 250 ml = 6.76 fl oz water
Filling:
1. 50 gram = 1.76 oz dry shrimps, wash and cut it small
2. 4 chinese sausages, cut in small dices
3. 18 medium size chinese mushrooms, wash and soak in hot water for 30 min, cut in small dices
4. 5 dry scallops, wash and soak in hot water for 30 min, tear it in small pieces
5. 2 long spring onions, cut it small
Seasoning:
1. 1 1/2 tsp sugar
2. 2 1/2 tsp salt
3. 2 1/2 tsp chicken essence
4. 1/2 tsp pepper
sauce:
1 tsp soy sauce and some sweet chilli sauce
材料:
1. 1000 克= 35 oz 蘿蔔去皮, 刨絲
2. 1 茶匙薑蓉
粉獻料:
1. 200 克= 7 oz 粘米粉
2. 25 克= 5 tsp 栗粉, 對不起在片中我說蜀粉是錯的, 請原諒
3. 250 ml = 6.76 fl oz 水.
餡:
1. 50 克蝦米, 洗淨, 去水, 再切粒
2. 4 條臘腸, 一絛切分4 條, 再切粒
3. 18 個,(中), 冬姑, 洗淨, 放些水浸軟, 切粒
4. 5 粒 搖柱,洗淨, 放些水浸軟, 撕絲
5. 2 條青蔥, 切粒
調味:
1. 一茶匙半糖
2. 二茶匙半鹽
3. 二茶匙半鷂粉
4. 半茶匙胡椒粉
做:
熱pan 放2 湯匙菜油, 放入蝦米粒, 臘腸粒, 冬姑粒和搖柱絲, 炒到有香味, 取出.
pan 再放2 湯匙菜油, 放入蘿蔔絲炒6 分, 中間放入薑蓉, 糖, 鹽, 鷂粉和胡椒粉炒勻,200 克 粘米粉和25 克栗粉混合, 加浸軟冬姑和搖柱水250 ml, 隨少加入拌勻, 倒入pan內, 教細火慢火, 炒乾些成糊狀, 加入青蔥粒,和其它巳炒的四分之三餡, 炒至乾水, 離pan.
蒸盆放油紙, 放入一湯匙半菜油擦全盤, 倒入蘿蔔混合料, 鋪平面, 放入餘下餡在半面, 另外半面用來煎, 有餡在面容易焦和餡散.
水沸, 大火蒸大約一小時至一小時半, 因大家爐不同, 蒸後一小時, 用竹簽捶入, 抽出乾淨, 就可以. 攤凍切片.
熱pan 放2 湯匙油, 中大火煎兩邊淺啡和香.
旁跟, 少許醬油和棘甜醬.
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