一般广式萝卜糕会用比较多的米粉，配以干贝、海米、腊肠。我分享的这款萝卜糕用鲜贝代替了干贝，放的米粉和芡粉是少到不能再少的地步，做出来的味道绝了。想起在粤菜馆吃早茶时点的萝卜糕，顿时趾高气扬，忘乎所以，这好吃得不是一点儿半点儿啊！也不知他们放了多少米粉或芡粉，反正每次吃了两块就觉得腻了。
这种做法可以说既跟随传统，又有创新，而创新的部分并没有影响传统的味道，而是有所升华，使味道更鲜，口感更好。
表面红红火火的东东大概是你想不到的，我用的是Costco买的油泡番茄干，芳香微酸的感觉更增添了萝卜糕鲜美清爽的味道。

This turnip cake I shared is so delicious! This recipe makes the taste fresher and better than in restaurants.

Ingredients:
1000g Daikon radish 萝卜
2 Chinese sausages 广式香肠
90g Fresh scallops 鲜贝
20g Dried shrimp 干虾仁
Ginger 姜
Green onion 葱
50g Rice flour 粘米粉
50g Mung bean starch 绿豆淀粉
Sun-dried tomatoes in oil 油侵番茄干
1/2 tbsp Salt 盐
1/2 tbsp Sugar 糖
White pepper 白胡椒粉
Olive oil 橄榄油

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