真味賀年go糕

烹調不只是一昧「加鹽添醋」去改變食物的味道。 相反地，料理藝術應在於 如何保留及呈現食材本來的味道。 麗姐這款蘿蔔糕，既不含味精，粉的添加量也 恰到好處，裏頭一條條的蘿蔔絲更是帶出一股自然的清甜。

麗姐介紹的另一款糕點是黑芝麻糕。黑芝麻具保健功效，如滋肝補腎、烏髮 潤髮。對不食蛋、奶的純素食者，它更是很好的鈣質來源。糕點好吃之處在於磨 碎的芝麻和馬蹄粉的配搭均勻，入口即化，軟綿而不膩。食完，嘴巴裏仍留着黑 芝麻那股特有的微焦卻甘甜的餘香。

蘿蔔糕

材料︰

1.  蘿蔔（刨完後的）5斤（約3千克）
2.  水 6斤（約 3.6千克或16杯）
3.  粘米粉 1.5斤（約0.9千克）
4.  澄麵 1.5両（約57.5克）
5.  生粉 1.5両（約57.5克）
6.  素肉少許
7.  冬菇粒少許
8.  紅蘿蔔粒少許

調味料：       
 鹽、冰糖各少許

做法︰

1.  將蘿蔔洗淨去皮切絲。
2.  燒熱鑊，用少許油將蘿蔔絲、素肉、冬菇粒和紅蘿蔔加入調味料拌炒，不需要太熟。
3.  將粘米粉、澄麵、生粉和水開成漿。
4.  將步驟 2 煮好的材料倒入粉漿裏快速攪勻。
5.  再放入糕盤裏，以大火蒸 45 分鐘。

温暖提示︰   
 素肉、冬菇粒和紅蘿蔔的分量依據各人的口味而定。 如果蘿蔔本身是甜的，可以不用加冰糖。

Radish pudding

Ingredients:

1.  5 catties (3kg) radish
2.  6 catties (3.6kg or 16cups) water
3.  1.5 catties (0.9kg) rice flour
4.  1.5 taels wheat starch
5.  1.5 taels corn flour
6.  A suitable amount of diced vegetarian ham, dried mushroom and carrot

Seasonings:      
 A suitable amount of salt and rock sugar

Steps:

1.  Wash, peel and shred the radish.
2.  Heat the pan and add in a little oil. Put in the radish, vegetarian ham, mushroom, carrot and the seasonings. Stir fry for a while until semi cooked.
3.  Add in water to the three kinds of flour and mix well to become thick liquid.
4.  Put the cooked ingredients of step 2 into the thick liquid of step 3 and stir quickly to mix well.
5.  Divide the mixture and pour into the trays. Steam in high heat for 45 minutes.

Tips: 
 The amount of vegetarian ham, mushroom and carrot is up to your choice. If the radish is quite sweet, rock sugar is not needed at all.

黑芝麻糕

材料︰

1.  黑芝麻1斤（約600克）
2.  馬蹄粉8両（約300克）
3.  水3.5斤（約2.1千克或9.2杯）
4.  糖6-8両（可根據口味作增減）

做法︰

1.  將黑芝麻磨碎。
2.  將 3 斤水和磨碎的芝麻煮至攝氏 80-95 度左右，再加入糖。
3.  在煮水的期間，以 0.5 斤水去開馬蹄粉。
4.  將煮好的水和芝麻倒入已開的馬蹄粉裏，並快速攪勻。
5.  放入糕盆裏，大火蒸 40 分鐘。

温暖提示︰           
 芝麻要和水一起煮是因為天冷不容易將芝麻攪勻。

Black sesame pudding

Ingredients:

1.  1 catty (600g) black sesame
2.  8 taels (300g) water chestnut flour
3.  3.5catties (2.1kg or 9.2 cups) water
4.  6-8 taels (225-300g) sugar (depends on your own favor)

Steps:

1.  Grind the black sesame.
2.  Put 5.25 cups of water together with the sesame into a pan and boil until 80°C-95°C. Add in sugar.
3.  In the meantime, use the remaining water to mix well with the water chestnut flour to become thick liquid.
4.  Pour the boiled water and sesame of step 2 into the thick liquid of step 3. Stir quickly to mix well.
5.  Pour into the tray and steam in high heat for 40 minutes.

Tips:           
 Boiling the sesame with the water is to make sure the sesame can be mixed well, especially in winter.