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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：
* b+ g2 D( q" i! i& I: i+ b5.39.217.76白蘿蔔1/2條 (去皮，切粒或挖成球狀) ，紅蘿蔔1/2條! u6 B& ^" J  A( @, o0 t
(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, S/ a) f$ K' E, Z( W
鹽1/4茶匙
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芡汁：# s4 M5 V. J# m& |/ `1 W
粟粉1湯匙，水2湯匙tvb now,tvbnow,bttvb9 g' |7 y* s; q3 o1 K; u3 l
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做法：
% d6 x' I! L. |" l( T! s4 w1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。- n; n" D6 l) m
2. 乾干貝洗淨後，加1/2杯水泡過夜，再放入鍋中蒸軟。
1 C4 }! A1 y  o2 F" {9 d3. 蒸過的干貝冷卻後撥成絲備用。
4 R% Y- @# T- V9 q公仔箱論壇4. 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。* j% b" R2 v' A4 E0 _: C6 }

% X0 f) g; ^( F0 q2 r3 ZTVBNOW 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。INGREDIENTS
) g# F3 G* I6 T5 e7 \$ P. }1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or
0 \+ O# g/ q$ a; t4 rTVBNOW 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。scooped into ball shapes), 4 dried scallops, 100g soup stock公仔箱論壇; L9 E: Y/ p4 p% V$ P8 S+ H# y

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1/4 tsp salttvb now,tvbnow,bttvb( B- z2 U0 V% @# {# t4 t  B3 S7 r

+ K  k; M% r, j! {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。THICKENINGTVBNOW 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。9 Z" x2 x- a8 x  H
1 tbsp corn starch blended in 2 tbsps water
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METHOD
$ y. p. n, M/ k& htvb now,tvbnow,bttvb1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.+ |% _, e/ J, ^  r5 n
2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.tvb now,tvbnow,bttvb1 T5 H+ I" c3 c+ i( j
3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.tvb now,tvbnow,bttvb9 x/ Q/ }" T7 @; L# H' l
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.
7 D0 }1 d& t8 u% |& j0 t" gAdd in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.& h- E( ]' }4 a- d1 N4 d: b0 w
Add the blended corn starch to thicken the gravy, and serve.公仔箱論壇* D4 x) V: v3 p1 v7 e! ~
公仔箱論壇0 I: u, E8 d" ^2 x0 e. k5 T( |" f




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