材料：公仔箱論壇0 v) c( m; B! e
白蘿蔔1/2條 (去皮，切粒或挖成球狀) ，紅蘿蔔1/2條
& X6 _/ P+ L8 x& s7 l(去皮，切粒或挖成球狀)，乾干貝4顆，高湯100克8 g: b$ q! d; N8 ^ z1 Z/ v: T
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調味料：2 \0 O1 c% Z! ?! Z3 X/ o9 l3 @0 F
鹽1/4茶匙5.39.217.760 K. p; b7 ^+ {% X
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芡汁：
1 t* t: c! n# V2 X j" W5.39.217.76粟粉1湯匙，水2湯匙tvb now,tvbnow,bttvb3 `9 O! s5 p( y! `
TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。$ j3 s3 U3 \9 ?* R g& H! I+ `9 @
做法：TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。4 p+ j: @. B9 b, l6 t: a3 A9 p) p
1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。
9 a" @6 Q4 g7 w0 D6 D( y4 o5.39.217.762. 乾干貝洗淨後，加1/2杯水泡過夜，再放入鍋中蒸軟。公仔箱論壇6 l( i* H: K' Q/ y# V ?
3. 蒸過的干貝冷卻後撥成絲備用。
5 d% J w( Y5 T) f r5.39.217.764. 將干貝絲連同蒸汁一起倒入鑊中，加入高湯，用慢火煮3分鐘，再放入蘿蔔粒和鹽同煮沸，然後以少許粟粉水勾芡即可。
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3 |9 u6 @" B+ X+ _INGREDIENTS
% s8 Q( E2 k6 a( d4 ] t- atvb now,tvbnow,bttvb1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced ortvb now,tvbnow,bttvb. h2 O; q3 C. k) {9 L
scooped into ball shapes), 4 dried scallops, 100g soup stock
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, b9 F3 ^! ?+ W+ uSEASONING
6 t5 |# O$ }# k+ o$ t6 l5.39.217.761/4 tsp salt
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0 O" Y: k7 ~; iTHICKENING
4 @. N/ W" z# k* @5 v6 ~# B: b- C. G1 tbsp corn starch blended in 2 tbsps water
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METHOD
/ p: V( q2 x1 A N( Z5.39.217.761. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.
W2 ?$ g. Y% {1 k; t: e4 L2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.' P3 k% x7 {4 C" n6 P7 U
3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.公仔箱論壇8 f8 B9 K# J2 s% R3 H9 E, n( M5 l' l F
4. Pour the scallop shreds, together with the stock obtained fromsteaming into a wok. Add the soup stock. Simmer for 3 minutes over alow flame.' N9 r, v, m/ c8 r
Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.tvb now,tvbnow,bttvb$ |6 j0 D S Y0 l( y: a! k- k; B0 ~
Add the blended corn starch to thicken the gravy, and serve.TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。% N0 ]. S6 W5 {! u
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 干貝蘿蔔粒(Carrot & Radish Cubes with Scallops) & |2 y( s: D2 g* O: [- p
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發表於 2008-1-15 03:55 PM
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