Taiwanese Turnip Cake (Luo Bo Gao)

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Taiwanese Turnip Cake is a real, traditional Taiwanese dish, known as Luo Bo Gao. A steamed and then pan-fried cake of shredded daikon radish and rice flour studded with dried shrimp and shiitake, crisp outside and soft within.\n\nLuo bo gao is a traditional Lunar New Year food across Chinese communities, with 'turnip' being a homophone for good fortune in Cantonese, and Taiwan developed its own beloved version served year-round at breakfast stalls.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Taiwanese home cooking, not a generic stand-in for a search term.

재료

서브 8

• 800 g무(peeled and shredded)
• 300 g쌀가루
• 50 g옥수수 전분
• 500 ml물
• 3 tbsp말린 새우(물에 담가서 잘게 썬 것)
• 4말린 표고버섯(soaked and diced)
• 2Chinese sausages (lap cheong)(깍둑썰기한)
• 3 tbsp중성 오일
• 1 tsp흰 후추
• 1 tsp좋은 바다 소금
• 3 tbsp중성 오일(프라이팬용)

조리법

1. 1

   Cook the daikon

   Simmer shredded daikon in a splash of water until softened, about 10 minutes, then drain, reserving the liquid.

2. 2

   Fry the aromatics

   Fry dried shrimp, shiitake and Chinese sausage in oil until fragrant, about 5 minutes.

3. 3

   반죽을 만드세요

   Whisk rice flour and cornstarch with water until smooth, then stir in the reserved daikon liquid.

4. 4

   결합

   Mix the softened daikon, fried aromatics and batter together with white pepper and salt until evenly combined.

5. 5

   증기

   Pour into a greased pan or cake tin and steam over high heat for 45 minutes until firm and set; a toothpick should come out clean.

6. 6

   Cool, slice and fry

   Let cool completely, ideally overnight, then slice into rectangles and pan-fry in oil until golden and crisp on both sides.

변형

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  问题を解决는 めに最善を尽KUしまし。

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  エkusutora エトキ イシン ソヤ ソsu et キルミズ ビバー ヤーンダン オールシャン ディップソсура サービсу ヤпин。

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  大根(Юй Тоу Гао)

저장

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