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標題: [甜品] 干貝蘿蔔粒 [打印本頁]

作者: carolfeeling    時間: 2008-1-15 03:55 PM     標題: 干貝蘿蔔粒

材料:5.39.217.763 W( d/ R" {/ l8 _- o5 O) D- D
白蘿蔔1/2條 (去皮,切粒或挖成球狀) ,紅蘿蔔1/2條3 f7 b3 h- _. l9 j, \
(去皮,切粒或挖成球狀),乾干貝4顆,高湯100克
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調味料:公仔箱論壇8 B+ j) |+ A1 M3 N
鹽1/4茶匙
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3 n* F: L4 b. i3 F% r; `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。芡汁:
; Q. S, t9 }* ~2 _; {" P" wtvb now,tvbnow,bttvb粟粉1湯匙,水2湯匙

4 \0 a5 p/ w$ [  V9 C$ p/ R( I! Z  k+ R公仔箱論壇
# T& C0 q+ x) Q) @; u2 r1 d4 Rtvb now,tvbnow,bttvb做法:% [5 ]* R! o3 z8 }
1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。5.39.217.76) s/ ~% _: B  d
2. 乾干貝洗淨後,加1/2杯水泡過夜,再放入鍋中蒸軟。! V. V, K! L; b* z4 n$ h
3. 蒸過的干貝冷卻後撥成絲備用。
- k# r4 |6 d. s: _. {' A4. 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。

# K4 e0 L# L) }: p6 U$ T1 k$ hTVBNOW 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。) \& q3 M: I8 H/ i0 _' \
INGREDIENTS
( |  o% H  X+ e, h1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or
. f& B/ y: z' k2 J# D" g5.39.217.76scooped into ball shapes), 4 dried scallops, 100g soup stock
5.39.217.76# ?1 S; @4 b1 Y) T; a1 y

, e4 g! ?4 n; K, f9 m+ D; B7 ASEASONING
+ C2 I! U1 s# bTVBNOW 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。1/4 tsp salt
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tvb now,tvbnow,bttvb) r( j0 J8 b( Q: @
THICKENING5 ]6 |, C# j4 K
1 tbsp corn starch blended in 2 tbsps water
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METHOD& X2 L- z9 y& q9 g8 c* ^2 P
1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.( U& }, D! b8 w. }
2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.- U1 Z3 j; G8 e* d& R9 a. ^: B
3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later., ], F9 F/ r1 _0 o9 ?
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.5.39.217.76  _9 }( k8 @0 P. b( c9 V( {
Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.5.39.217.76/ M9 E1 f; g/ k1 a# v9 O
Add the blended corn starch to thicken the gravy, and serve.

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