材料：
7 E9 {. A v$ Otvb now,tvbnow,bttvb白蘿蔔1/2條 (去皮，切粒或挖成球狀) ，紅蘿蔔1/2條
% p0 \, j; H* d% s5 ]1 N2 V公仔箱論壇(去皮，切粒或挖成球狀)，乾干貝4顆，高湯100克
, w' {0 x1 ^. 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。, {$ O; {+ l4 _* t! m2 X7 o* V
調味料：tvb now,tvbnow,bttvb% `& Z1 ?& H+ h' O9 P- F1 V) @
鹽1/4茶匙7 ?. [/ t) q1 z) B
. C" v8 ?: q7 z( i9 U* T `7 ktvb now,tvbnow,bttvb芡汁：
" L8 C2 ?7 Y1 v/ ^2 m# p粟粉1湯匙，水2湯匙; P9 }- V1 Z4 \0 k5 X
tvb now,tvbnow,bttvb$ }+ K7 p6 j! r% q _/ f
做法：
$ |8 |; Q; \9 J3 ctvb now,tvbnow,bttvb1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。5.39.217.766 P' ~! M8 w0 _$ S: u+ r
2. 乾干貝洗淨後，加1/2杯水泡過夜，再放入鍋中蒸軟。
/ \1 E2 ?- A! v w8 g2 \* DTVBNOW 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。3. 蒸過的干貝冷卻後撥成絲備用。5.39.217.762 z" Z( @1 o6 t1 q( A+ t" c& {
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。# N/ Q- a3 B. w9 N+ M6 Z
\: P, P" `4 X% D: g5 u* rINGREDIENTS# i i7 _" Y5 d( f/ f
1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or
7 i# }0 _5 \& K: ?tvb now,tvbnow,bttvbscooped into ball shapes), 4 dried scallops, 100g soup stocktvb now,tvbnow,bttvb* `3 |6 _9 e, ]5 s( s; B
1 _. B8 [8 N2 Q* OSEASONINGTVBNOW 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。: t2 r5 d' Y8 e& u( n( u
1/4 tsp salt公仔箱論壇% ?& h9 {; ]% b7 L! X9 ^
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THICKENING
% }9 B3 e+ l" D- M* S1 ~1 G: DTVBNOW 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 tbsp corn starch blended in 2 tbsps water: O$ Q. K7 v" O
5.39.217.763 f, c/ t( J8 }0 K& P
METHODtvb now,tvbnow,bttvb/ g& }$ }/ V1 R+ T: r
1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.
% Z2 i; @5 v5 [2 z$ O+ g) e$ ~1 a2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.1 _! `9 o9 x. }- u! \8 Q
3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.
( x) D8 k \ H6 `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.
$ m8 ? h7 G: a5.39.217.76Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.
9 n+ V- F# T4 n9 z& n @Add the blended corn starch to thicken the gravy, and serve.1 Q* E* M e. X' ]
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 干貝蘿蔔粒(Carrot & Radish Cubes with Scallops)
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# e, v& l6 k; P2 ztvb now,tvbnow,bttvb |
發表於 2008-1-15 03:55 PM
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