材料:
+ ?! ^, R+ j$ A: L2 i1 F5.39.217.76白蘿蔔1/2條 (去皮,切粒或挖成球狀) ,紅蘿蔔1/2條tvb now,tvbnow,bttvb1 y' x* O" ^. b0 Z; r) l
(去皮,切粒或挖成球狀),乾干貝4顆,高湯100克tvb now,tvbnow,bttvb0 F& F1 {/ \2 t9 u* y
% O; q. A9 f2 i- M, D5 xTVBNOW 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。調味料:
/ e% I* P x9 r% O0 A& b' G9 M3 `, A5.39.217.76鹽1/4茶匙5.39.217.763 u# Q" E. h1 h# M: M) [
公仔箱論壇' o4 c0 P1 Y z
芡汁:公仔箱論壇$ c, S5 |7 t# T: a, e
粟粉1湯匙,水2湯匙tvb now,tvbnow,bttvb: m' P; A+ R+ w( E5 d
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。: M) i9 v9 K: B$ c2 a
做法:
) `5 s2 u. m4 e# K. X5 K5.39.217.761. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。5.39.217.76) ^' t" x: c/ q: A
2. 乾干貝洗淨後,加1/2杯水泡過夜,再放入鍋中蒸軟。
: B, r& A: N$ E' [tvb now,tvbnow,bttvb3. 蒸過的干貝冷卻後撥成絲備用。
7 L/ ]% K# Y7 r" j9 T8 B$ ktvb now,tvbnow,bttvb4. 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。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。+ y: X6 x2 A7 h, j$ ]2 l& q; p
$ o0 z0 @5 @3 g; MINGREDIENTS
% x1 {% i8 H$ a- X H/ Jtvb now,tvbnow,bttvb1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or公仔箱論壇3 ~- c& I8 @$ ]' G! b" e: A) K
scooped into ball shapes), 4 dried scallops, 100g soup stock
3 u0 U: y7 u# t M3 Y$ n5.39.217.76+ X+ c4 G( `6 ]9 ]) M
SEASONING
! o7 ^, i' ^8 {" S; {* Ytvb now,tvbnow,bttvb1/4 tsp salttvb now,tvbnow,bttvb8 Y, Q, N4 K9 ?( Q$ ^# X
9 i& V }( w6 a3 U) K) u, UTHICKENING
" I! B* {; Q J, y' h; k% e0 k5.39.217.761 tbsp corn starch blended in 2 tbsps water
7 [3 l5 X: [8 R7 N3 ~/ v- ]; Y3 c5.39.217.76TVBNOW 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。7 b2 F! [ o* H; G) q5 b
METHOD
' m1 @8 d$ ?7 E0 k) a5 i4 A8 |! R3 }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。1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.
( {5 T, j$ Z4 u/ R4 _0 I4 fTVBNOW 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。2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.9 B3 i- N: s, L
3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.
3 f6 j2 p" B' `5.39.217.764. Pour the scallop shreds, together with the stock obtained fromsteaming into a wok. Add the soup stock. Simmer for 3 minutes over alow flame.: U* p0 X: ]$ p! c& M. C& \. s
Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.8 ^, N# s, T6 f- x+ R" r2 l( j
Add the blended corn starch to thicken the gravy, and serve.公仔箱論壇& u- z0 p% u% b& i" p% [
-
干貝蘿蔔粒(Carrot & Radish Cubes with Scallops)
/ }! n: j y# H6 z/ ?公仔箱論壇 $ W* c. t8 \* o5 v( w m" k4 A( d2 o
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