森綠很喜歡吃蘿蔔糕，但蒸煮時間長，所以便試用煎餅粉方法做以慰勞自己。以下是我的食譜，做法簡單，希望你們喜歡。
請按這連結看森綠所做的影片https://youtu.be/TD5xBZdXgco
這食譜可製作出大約 2個 28厘米直徑煎餅的份量
材料：
1. 白蘿蔔 (1 個中型大小，刨幼絲)*
2. 蝦米 (1-2 湯匙，切細丁)
3. 冬菇 (3 顆，切絲或切粒)*
4. 臘腸 (1條，切幼條)
5. 中芹.香芹 (2 湯匙或適量，切丁）
6. 鹽 (1 茶匙)
* 保留浸冬菇的水和白蘿蔔出水後的白蘿蔔水
麵糊材料**：
1. 雞蛋 (2 顆)
2. 中筋麵粉 (200 克)
3. 粟粉.玉米粉 (60 克)
4. 洋蔥粉 (2 茶匙，可免)
5. 大蒜粉 (2 茶匙，可免)
6. 鹽 (1 茶匙)
7. 白胡椒粉 (適量)
8. 蘿蔔水或水 (200-300 ml)
** 可以用現成的煎餅粉
調味料：
1. 蠔油 (1 湯匙）
2. 豉油 (1 湯匙）
3. 糖 (1 茶匙）
4. 米酒 (2 茶匙）
5. 浸冬菇的水 (2 湯匙）
6. 薑汁 (2 茶匙）
做法：
1.首先處理好材料:
1.1 將乾香菇浸泡至變軟。然後把香菇中的水擠出來，保留浸香菇的水備用。把香菇切幼絲或切粒
1.2 將蝦米洗淨，然後切細丁
1.3 將臘腸焯5分鐘，然後切幼絲或切粒 (切去頭和尾不要)
1.4 去掉蘿蔔的頂部和底部，然後去皮兩次。將蘿蔔刨幼絲，然後在蘿蔔絲中加入少許鹽(1 茶匙)，拌勻並靜置15分鐘。從蘿蔔中擠出大部分水分，保留蘿蔔水備用
2. 準備餡料:
2.1 在平底鍋，中火，將香菇略炒。然後加入臘腸、蝦米略炒
2.2 加入米酒(2 茶匙），炒至臘腸有點金黃
2.3 轉小火，加入蠔油 (1 湯匙）、浸香菇的水 (2 湯匙）、醬油 (1 湯匙）和糖(1 茶匙）調味。略炒，然後離火備用
3. 準備煎餅的麵糊:
3.1 將中筋麵粉、玉米粉、洋蔥粉、大蒜粉、鹽和白胡椒粉混合拌勻
3.2 加入雞蛋和蘿蔔水(或水)，拌勻成麵糊
3.3 將蘿蔔、餡料、薑汁(2 茶匙）和中芹丁加入麵糊中，拌勻
4. 中火，將麵糊平鋪在煎鍋上，蓋上鍋蓋煎
5. 翻到另一面，煎至兩面金黃
6. 然後就完成了！
個人心得：
1. 在步驟3.2，先用蘿蔔水，如不足夠便用水來補足
2. 因蘿蔔的大小不一，煎餅粉的份量可以自己調整
3. 煎餅粉可以直接用現成已混合的煎餅粉或韓式煎餅粉
我也有寫Blog介紹旅遊，有興趣可到這網址： http://travel.sumlook.com
~.~Recipe of Chinese Turnip Pancake~.~.~
SumLook loves Chinese Turnip Cake but it takes quite some time to cook and steam. Therefore, I tried to use pancake way to cook a alternative snack, Chinese Turnip Pancake. It is very easy to make. This recipe is very easy and yummy. I hope you like it.
Please click on this link to see my video: https://youtu.be/TD5xBZdXgco
This recipe can make 2 round pancakes with 28cm diameter
Ingredients:
1. Turnip (1 medium size, shredded)*
2. Dry shrimp (1-2 Tbsp, finely diced)
3. Dry shiitake mushroom (3, julienned or diced)*
4. Chinese Preserved sausage (1 stick, julienned or diced)
5. Chinese celery (2 Tbsp, diced）
6. Salt (1 tsp)
* Save the water used for soaking mushrooms and the water squeezed out from turnip
Pancake Batter**：
1. Egg (2)
2. Plain flour (200-300g)
3. Corn starch (60g)
4. Onion powder (2 tsp, optional)
5. Garlic powder (2 tsp, optional)
6. Salt (1 tsp)
7. White pepper (some)
8. Water squeezed out from Turnip or water (200 ml)
** Can use pancake mix
Seasonings：
1. Oyster Sauce (1 Tbsp)
2. Soya Sauce (1 Tbsp)
3. Sugar (1 tsp)
4. Rice Wine (1 tsp)
5. Water for soaking dry mushroom (2 Tbsp)
6. Ginger juice (2 tsp)
How to cook:
1. First prepare the ingredients:
1.1 Soak dry Shiitake mushrooms until they are soft. Squeeze out the water from mushrooms. Keep the water for later use. Julienne or dice Shiitake mushrooms
1.2 Rinse dry shrimps, then dice
1.3 Blanch Chinese preserved sausage for 5 minutes, then thinly slice or dice it (remove the tips of sausage)
1.4.Remove the top and bottom of turnip, then peel it twice. Shred turnip finely. Then add some salt into shredded turnip and sit for 15 mins. Squeeze out most of the water from turnip. Save the liquid for later use
2. Prepare the filling:
2.1 In a frying pan, over medium heat, fry shiitake mushroom a bit. Then add in chinese sausage, dry shrimps, fry a bit
2.2 Add in rice wine (2 tsp), fry until Chinese sausage is a bit golden
2.3 Over low heat, season with oyster sauce(1 Tbsp), water used for soaking mushroom(2 Tbsp), soya sauce(1 Tbsp) and sugar(1 tsp).
2.4 Fry a bit, then remove from heat and set aside for later use
3. Prepare the batter of the pancake:
3.1 Mix well flour, corn starch, onion powder, garlic powder, salt and white pepper
3.2 Add in egg and turnip water (or water), and mix well
3.3 Add turnip, fillings, ginger juice (2 tsp) and diced chinese celery into the batter, mix well
4. Over medium heat, lay batter flat onto the frying pan, fry with lid on
5. Flip to the other side, fry until both sides are golden
6. Then it is done!
Personal tips and thoughts：
1. For step 3.2, first use water squeezed out from turnip, if it is not enough, use water to make up the volume needed
2. Since the size of turnip varies, the amount of pancake batter might need to be adjusted
3. Can use the pancake mix or korean pancake mix
We also have a blog on travel, please visit at http://travel.sumlook.com
Happy cooking!
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