亞洲市場的日本蘿蔔—『大根』Daikon，

大又便宜，一磅39分美金。

配上一樣是亞洲市場『亂亂買』的蒸肉粿粉，

讓我做出超彈版的菜頭粿。

材料：

大根 Daikon 500g 

蘿蔔絲 sweet dired radish 100g (optional)可不加

豬絞肉 100g ground pork

乾香菇 2 dried mushroom (soak in the water for 2 hours.)

紅蔥頭 1 shallot

鹽巴、五香粉少許 some salt and 5-spice powder to taste

油少許 1 tablespoon canola oil 

粿粉一包 1 package of rice flour 

水 5 cups of water

做法：

1)將蘿蔔削好皮，削成蘿蔔絲，擠出多餘的水份。

   市售的醃漬蘿蔔絲洗淨，一樣擠出水份。

Peel and shred the daikon radish, squeeze out the extra liquid.

Wash and squeeze the sweet radish as well. 

2)泡好水的香菇切丁，紅蔥頭切丁待用。

Chop the soaked mushroom and shallot.

3)熱鍋，將豬絞肉拌熟。

Heat wok over medium heat and put in ground pork.

 Stir it about 5 mins until it turns golden brown.

4)加入紅蔥頭跟香菇炒香。

Add shallot and mushroom, stir well.

5)將蘿蔔絲加入拌炒均勻，轉小火直至蘿蔔絲呈軟熟。

Add in daikon and mix well.

Reduce the heat and cook until daikon is soft.

6)加入鹽巴跟五香粉調味。

Season with salt, 5-spice powder.

7)空檔，用大盆將米粉加入五杯清水和勻。

Meanwhile, whisk rice flour with 5 cups of water in a large bowl.

8)將烤盤抹上一層沙拉油備用。

Grease cake pan with canola oil.

8)把和好的米漿水再和一次（沉澱的），加入炒鍋中。

Stir in rice flour mixture.

9)慢慢拌炒均勻，直至呈黏糊狀。

Blend the mixture well until it turns gooey.

10)將黏糊狀的米漿放入烤盤中，稍微將四周抹勻，放蒸籠中火蒸50分鐘。

Spread daikon mixture evenly in prepared pan.

Place pan on steamer rack with simmering water in the pot.

Steam about 50 minutes.

11)將蒸好的蘿蔔糕放涼，蓋上保鮮糢後，放入冰箱中過夜～

Let the rice cake cool in the pan.

Cover and refrigerate cake overnight.

12)切成你要的薄片，不沾鍋熱鍋後將兩面用中小火煎到金黃。

Cut daikon cake into thin slices,

heat canola oil in a nonstick skillet over medium heat.

Work in batches, add daikon cake slices to skillet and brown each side.

13) 加點醬油或辣椒～好好粗阿！

Serve with soy sauce or chili sauce alongside for dipping. Enjoy!