材料：+ Y0 i5 F- e7 h9 b6 c
白蘿蔔1/2條 (去皮，切粒或挖成球狀) ，紅蘿蔔1/2條tvb now,tvbnow,bttvb, ^; Z' \; Y- {. |" ?5 ^/ ?/ J' L$ E& W
(去皮，切粒或挖成球狀)，乾干貝4顆，高湯100克5.39.217.76- `4 y% n c3 `0 J3 C I
8 x: C5 ]; }8 H1 g8 d) W
調味料：
7 |" I. _0 h7 d4 X8 n5 ?0 \tvb now,tvbnow,bttvb鹽1/4茶匙
7 i" ~: a- ?& R, g2 X% nTVBNOW 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 P* }; ]* Y1 Y0 J9 ?
芡汁：
2 E8 t5 b- Q& T3 K4 {( a6 ?5.39.217.76粟粉1湯匙，水2湯匙
' ], ~1 m, a+ i) Ctvb now,tvbnow,bttvb4 D$ M6 J' Y) F
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。7 O4 H3 V( x$ B4 W8 w# G( p
1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。5.39.217.768 ~! z+ x! ~+ k% t* N }6 q
2. 乾干貝洗淨後，加1/2杯水泡過夜，再放入鍋中蒸軟。
8 D9 l1 c: T0 _. [3 h3. 蒸過的干貝冷卻後撥成絲備用。
+ d9 [1 P# {% O$ c4. 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。
9 S# l$ W& Z, s5 s+ O% a7 M6 Z+ A6 j5.39.217.76
W3 a& [8 l) x5 n, X" t5.39.217.76INGREDIENTStvb now,tvbnow,bttvb# R! c4 b, r. v
1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or
3 ~/ D7 K+ g( B6 a5 i+ u/ N! V9 r5.39.217.76scooped into ball shapes), 4 dried scallops, 100g soup stocktvb now,tvbnow,bttvb0 I `3 I$ f+ k0 J
公仔箱論壇& S6 v6 \! `3 O3 b; s
SEASONING
# r1 u L1 G% ^+ v4 m; X% {公仔箱論壇1/4 tsp salt
+ Y0 m6 g# } ~+ N0 s, [' S- s" }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。. A' O& t0 x7 K, r; L; ~$ M: _
THICKENINGtvb now,tvbnow,bttvb% Q3 j- a" a0 K6 Z( R% ]9 ?, Q' n
1 tbsp corn starch blended in 2 tbsps water3 d/ n% B; c- Y0 V1 r3 V! j; \; k
公仔箱論壇, X' c( j) j r |, Q4 _6 w6 L8 i
METHOD
8 [* N2 L. _, P8 q5.39.217.761. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.
6 y) k$ Y. T& T- L2 C2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.5.39.217.76 J* ~8 H) _' F& G# e+ L
3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.! H, o1 l# Q5 G9 G0 w3 d( 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.# u6 T% m. b& e! v# i. G
Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.
z0 W I! K) N, I- P/ R& f+ w, l% `/ o) G公仔箱論壇Add the blended corn starch to thicken the gravy, and serve.
8 U& H) ]7 s b2 O2 n5.39.217.76 -
 干貝蘿蔔粒(Carrot & Radish Cubes with Scallops)
% \/ |( b, v/ U; c+ g p5.39.217.76 公仔箱論壇2 H6 u0 q$ B# t+ C& [7 @
|
發表於 2008-1-15 03:55 PM
| 