珍姐【客家碗仔糕】HAKKA STEAMED RICE CAKE

客家碗仔糕（食谱）
A配料
100克 鹹菜脯
100克 肉碎
2大匙 蔥蒜
2小匙 蠔油
1小匙 生抽
1小匙 糖
1小匙 胡椒粉
4大匙 食用油
少許 黑醬油
1大匙 清水
1/3杯 清水
2小匙 玉米粉

B材料
150克 粘米粉
60克 木薯粉
250毫升 清水
半小匙 鹽
400毫升 清水
2大匙 食用油
首先將鹹菜脯泡水半小時清洗至減少鹹味待用，把油倒入鍋裡爆香蔥蒜倒入肉碎和菜脯炒至香均勻，把調味料蠔油，糖，胡椒粉，食用油，生抽，黑醬油，清水，全部混合炒至均勻後把玉米粉和水（1大匙水）混合倒入鍋裡用作勾芡勾芡後盛出待涼備用，把400毫升清水，油，鹽，倒入鍋裡燒開待用，然後把粘米粉，木薯粉，250毫升水全部混合攪拌均勻並把粉漿過濾，把火爐關上火並把粉漿倒入快速攪拌至濃稠狀，準備不鏽鋼小碗並抹上油把粉漿一一的舀入小碗裡後放入已預先燒開的鍋裡大火蒸上20分鐘後取出待冷後配上餡料就可享用，謝謝

Hakka Bowl Cake (Recipe)
Ingredients A
100g preserved pickles
100g minced meat
2 tbsp shallots and garlic
2 tsp oyster sauce
1 tsp light soy sauce
1 tsp sugar
1 tsp pepper
4 tbsp cooking oil
A little dark soy sauce
1 tbsp water
1/3 cup water
2 tsp corn flour

B material
150g rice flour
60 g tapioca flour
250ml water
1/2 teaspoon salt
400ml water
2 tbsp cooking oil
First, soak the preserved vegetables in water for half an hour to reduce the saltiness and set aside. Pour the oil into the pan and saute the shallots and garlic. Pour the minced meat and stir-fry the preserved vegetables until fragrant. Combine the seasonings with oyster sauce, sugar, pepper, and cooking oil. Light soy sauce, dark soy sauce, water, all mix and fry until evenly, then mix corn flour and water (1 tbsp of water) into the pot to thicken the thicken, then put it out and let it cool for later use. Put 400ml of water, oil, salt, Pour into a pot and bring to a boil for use, then mix all the rice noodles, tapioca flour, and 250 ml of water and stir well and filter the slurry. Turn off the stove and pour the slurry and stir quickly until it is thick. Prepare the stainless steel tube. Put the mixture into a small bowl and put it in a pre-boiled pot and steam it over high heat for 20 minutes. Take it out and let it cool and serve with fillings. Thank you