Dec. 30 Wed. Sun
十二月卅日 星期三 晴
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Struggling through frost and rain and coldness,
The grass seeds put forth from the underneath.
We have been eager for so long,
Fresh green lives are waving in the wind.
歷經 霜雨寒凍
草籽冒出了芽頭
企盼良久
新綠生命 隨風起伏
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Taste of Home Town—-Daikon Rice Cake
Daikon, around 4in. long
Rice flour, 1 package(16 oz)
Glutinous rice flour, 2-3Ts
Dried shrimp, roughly chopped
Sausage,1-2 pcs (or ham 1-2 slices), shredded
sesame oil, 1 Ts
Salt, 1 ts
White pepper powder, 2 ts
Water, 6 cup
Method
Add 2 cup water in pot, cook with daikon, shrimp, sausage (or ham) 2 min
Mix rice flour,glutinous rice flour,sesame oil,salt,white pepper powder,4 cup water in bowl
oil the steam pan of rice cooker or put plastic wrap on it
Pour cooked daikon mixture and rice flour mixture into steam pan,put on top of the inner pot
Add water in outer pot of rice cooker(Do not float the inner pot), switch down(start cooking)
Switch automatically up(done), leave daikon rice cake in there till totally cool down
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家鄉味—-蘿蔔糕
白蘿蔔, 4吋長左右, 刨絲
在來米粉(水磨白粘米粉,Rice Flour),一包(16oz)
糯米粉(水磨白糯米粉,Glutinous Rice Flour), 2-3 湯匙
蝦米, 2湯匙, 粗剁碎
香腸,1-2根或中式火腿或洋火腿1-2小片, 切細絲
麻油, 1湯匙
鹽, 1茶匙
胡椒粉, 2茶匙
水,6杯
做法
鍋內加水2杯,煮白蘿蔔絲,蝦米粒,香腸或火腿絲2分鐘
在來米粉與糯米粉,加麻油,鹽,胡椒粉與水4杯置大碗內,調和均勻
煮飯電鍋蒸盤抹油或放置玻璃紙
倒蘿蔔絲與米漿入蒸盤,置電鍋內鍋(煮飯鍋)上
電鍋外鍋加水(內鍋不要浮動),按下開關(開始蒸)
開關自動跳起(蒸好),在鍋內待糕完全涼透取出
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