檢視蘿蔔糕的原始碼

[[File:蘿蔔糕.jpg| thumb | 250px | 有框 | right | 蘿蔔糕 <br> [https://www.google.com/imgres?imgurl=https%3A%2F%2Fplay.nownews.com%2Fwp-content%2Fuploads%2F2018%2F06%2F%25E5%259C%2596%25EF%25BC%259A%25E3%2580%258C%25E5%25B9%25B2%25E8%25B2%259D%25E8%2598%25BF%25E8%2594%2594%25E7%25B3%2595%25E3%2580%258D%25E7%25B2%25BE%25E5%25BF%2583%25E6%258C%2591%25E9%2581%25B8%25E5%25B9%25B2%25E8%25B2%259D%25E3%2580%2581%25E8%2598%25BF%25E8%2594%2594%25E7%25AD%2589%25E5%2585%25A7%25E9%25A4%25A1%25E9%25A3%259F%25E6%259D%2590%25EF%25BC%258C%25E9%2581%25B5%25E5%25BE%25AA%25E5%258F%25A4%25E6%25B3%2595%25E8%25A3%25BD%25E4%25BD%259C%25EF%25BC%258C%25E9%2599%25A4%25E4%25BA%2586%25E6%2588%2590%25E7%2582%25BA%25E9%2580%2599%25E7%258E%2589%25E8%2598%25AD%25E8%25BB%259212%25E5%25B9%25B4%25E4%25BE%2586%25E7%259A%2584%25E6%258B%259B%25E7%2589%258C%25E8%258F%259C%25EF%25BC%258C%25E6%259B%25B4%25E6%2598%25AF%25E6%25AF%258F%25E5%25B9%25B4%25E8%25A9%2595%25E6%25AF%2594%25E7%259A%2584%25E5%25B8%25B8%25E5%258B%259D%25E8%25BB%258D%25E3%2580%2582%25EF%25BC%2588%25E5%259C%2596%25EF%25BC%258F%25E7%258E%258B%25E6%259C%259D%25E5%25A4%25A7%25E9%2585%2592%25E5%25BA%2597%25E6%258F%2590%25E4%25BE%259B%25EF%25BC%2589-1152x640.jpg&imgrefurl=https%3A%2F%2Fplay.nownews.com%2Farchives%2F243019&tbnid=cr8aaFeGGd8njM&vet=12ahUKEwjP29Kn97bnAhVI15QKHaL2AbkQMygMegUIARDWAg..i&docid=cRmEmXcE2hBZlM&w=1152&h=640&q=%E8%98%BF%E8%94%94%E7%B3%95&ved=2ahUKEwjP29Kn97bnAhVI15QKHaL2AbkQMygMegUIARDWAg/ 原圖鍵結]  ]]


在農村家家戶戶都會做的傳統美味'''蘿蔔糕'''，在過去台灣社會裡，當時有錢人只吃純白的粿不加任何材料（是以純米製做的糕點），因過去資源匱乏當時『米』是昂貴的食物，吃得起純米是經濟能力的象徵，沒錢才會放進[[蘿]]蔔等食材，與現在大家愛吃放[[香菇]]、[[蝦米]]、[[臘腸]]等風俗有所不同。

小撇步
1蒸製傳統糕點以竹製蒸籠最佳! 竹製蒸籠吸水.透氣性俱佳,蒸時.水氣 
 不會滴落於食物上。
2白胡椒粉有絕對畫龍點睛的效果!可讓香氣更佳喔!不可少
 蘿蔔切絲(刨絲)..吃的時候還可以吃到蘿蔔絲的美味,除此之外.將蘿蔔 
 打成泥再和水一起煮亦可(隨自己喜好)。