2個白蘿蔔,一根臘腸,自製蘿蔔糕,口感鬆軟細膩,好看又好吃
蘿蔔糕,是中式傳統的糕點,蘿蔔糕顏色潔白,質地柔軟,味道鮮美。它是一種冬春適令小吃,家庭常在年節製作。這種糕點吃法多樣,好吃又營養。今天就給大家介紹一下蘿蔔糕的製作方法,簡單易學,就算你不會廚藝也可以嘗試一下。
![](/images/image/1917/19177626.webp?1638332536)
白蘿蔔去皮
![](/images/image/1917/19177627.webp?1638332536)
蘿蔔切絲,然後把蘿蔔的水分擠壓出來
![](/images/image/1917/19177628.webp?1638332537)
粘麵粉500克
![](/images/image/1917/19177629.webp?1638332537)
加入一斤的粘米粉
![](/images/image/1917/19177630.webp?1638332537)
把它攪拌成糊狀
![](/images/image/1917/19177631.webp?1638332537)
臘肉切成小粒,越小越好
![](/images/image/1917/19177632.webp?1638332537)
![](/images/image/1917/19177633.webp?1638332537)
蝦米也剁碎一下
![](/images/image/1917/19177634.webp?1638332537)
鍋裡不用放油,把臘肉倒進去
![](/images/image/1917/19177635.webp?1638332537)
小火慢慢煸出油來
![](/images/image/1917/19177636.webp?1638332537)
炒香了把蘿蔔絲倒進去
![](/images/image/1917/19177637.webp?1638332537)
翻炒均勻,調一下味,加入三勺鹽
![](/images/image/1917/19177638.webp?1638332537)
![](/images/image/1917/19177639.webp?1638332537)
加入點白糖,在加一點胡椒粉。
![](/images/image/1917/19177640.webp?1638332537)
把炒好的蘿蔔絲到入麵糊裡
![](/images/image/1917/19177641.webp?1638332537)
![](/images/image/1917/19177642.webp?1638332537)
![](/images/image/1917/19177643.webp?1638332537)
把調好的糊倒進模具,攤平
![](/images/image/1917/19177644.webp?1638332537)
鍋中大火蒸1個半小時
![](/images/image/1917/19177645.webp?1638332537)
![](/images/image/1917/19177646.webp?1638332537)
![](/images/image/1917/19177647.webp?1638332537)
![](/images/image/1917/19177648.webp?1638332537)