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標題: [甜品] 馬鈴薯魚羹 [打印本頁]
作者: carolfeeling    時間: 2008-1-17 05:17 PM     標題: 馬鈴薯魚羹

材料：tvb now,tvbnow,bttvb3 m- J9 D- m: k- B$ z" n! y
馬鈴薯1/2個 (去皮，切丁)，石班魚肉80克 (切小塊)，
$ f/ l; n( c* i5.39.217.76火腿1/2片 (切丁)，洋蔥 個 (切粒)，牛奶1杯tvb now,tvbnow,bttvb; Y' o4 m3 o6 Q* l, H  i
tvb now,tvbnow,bttvb' n) H$ E: t0 L! U0 z8 r0 J
調味料：公仔箱論壇' K; z' ?6 O: x/ G& k. s/ {
鹽少許tvb now,tvbnow,bttvb0 l/ J5 `7 d2 s# Z/ M0 `# h1 D
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芡汁：
3 l; o, B  ]' w! q0 ^  N: {公仔箱論壇粟粉2茶匙，水2湯匙
" w( j: _, ]) s# ^% J1 aTVBNOW 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 w& J0 m. Q1 u) Q
做法：: H1 s% G% A1 z  q
1. 鍋中燒熱1/2湯匙油，放入洋蔥粒炒軟，加入1杯水煮滾，注入馬鈴薯，
7 z: T2 n, O4 ~- h用慢火煮30分鐘。/ i! i% X2 K+ o( E2 `
2. 馬鈴薯煮軟後，放入牛奶、火腿和魚肉同煮沸，加入少許鹽調味，
$ o9 b* C. D. R9 P$ _$ ~$ ktvb now,tvbnow,bttvb以少許粟粉水勾芡，盛入碗內即可食用。
! q+ c" R. o( ?5.39.217.76tvb now,tvbnow,bttvb; D* y! v5 n# z- D1 C' g4 W
INGREDIENTS
/ K+ }/ J4 ^7 _! b9 gTVBNOW 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。1/2 potato (peeled, diced), 80g fillet of grouper (cut into small pieces),
6 u  D& O$ N9 Z' c7 n" L+ k; h8 `% U5.39.217.761/2 pc of ham (diced), onion (diced), 1 cup milk
, r8 F& j3 f, ^' @tvb now,tvbnow,bttvb
& `# R" P* |8 o" etvb now,tvbnow,bttvbSEASONING
( R* R8 I4 h5 mSalt to taste
( b/ h* H( _: k公仔箱論壇
* B( c4 {) _+ |, m5 F" y1 I) o公仔箱論壇THICKENING
! M4 N; v6 |8 n: S8 [5.39.217.762 tsps corn flour blended in 2 tbsps water
  k' g/ f8 s- ~/ q$ y( B公仔箱論壇tvb now,tvbnow,bttvb# r. w. v$ D8 w' p* D
METHOD
7 X3 v. F5 u& W& n3 ?. N1. Heat 1/2 tbsp oil in a saucepan. Stir in diced onion and fry until soft.5.39.217.76! z' U7 a5 M6 Z% Z; s3 x/ ?# M3 u
Pour in a cup of water and bring to boil. Add in the potatoes. Allow to
& H* G/ G5 H1 `tvb now,tvbnow,bttvbsimmer for 30 minutes.
9 S% B! k, W- M% n2. When the potatoes turn soft, stir in milk, ham and fish fillet. Bring
4 P  j% _0 O! `6 N) Ptvb now,tvbnow,bttvbthe mixture to boil. Sprinkle some salt to taste. Thicken the soup by
$ N  ^9 t& r" M- [* Madding the corn flour blended with water, stirring all the time. Serve in
6 B& g" W7 k2 K& p公仔箱論壇individual bowls.5.39.217.76! _9 H* S- H+ a: B: a' T/ s

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