材料：
2 J; L0 ]% q0 m$ G# x; p S: ntvb now,tvbnow,bttvb白蘿蔔1/2條 (去皮，切粒或挖成球狀) ，紅蘿蔔1/2條1 {0 I6 ^& e% ~
(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：tvb now,tvbnow,bttvb! f, a+ w2 Z% [9 O: g# {
鹽1/4茶匙# W8 s. o; V. }& N5 v
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芡汁：tvb now,tvbnow,bttvb H3 [; _0 w6 ?7 j9 f
粟粉1湯匙，水2湯匙tvb now,tvbnow,bttvb( ]0 K- q, x# v5 d3 O
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做法：5.39.217.76: ^; F8 G* F" U% C% E0 d7 x) S
1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。
5 j. M: k* h9 b0 v8 k* mTVBNOW 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. 乾干貝洗淨後，加1/2杯水泡過夜，再放入鍋中蒸軟。公仔箱論壇# ]% E o( C* K( N
3. 蒸過的干貝冷卻後撥成絲備用。" Z, k7 N: f0 _3 X1 \
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。1 R0 z2 G! \3 J$ _
tvb now,tvbnow,bttvb2 T+ Z. v- N8 t) |. c |* f
INGREDIENTS
! ~7 W; ~. p# w1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or
7 d/ w5 n. [. v* `. N- F. r7 wscooped into ball shapes), 4 dried scallops, 100g soup stock
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1/4 tsp salt
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6 g, o, P: I! Z% aTHICKENING
$ W ^3 l; s' \+ l: \( C7 Qtvb now,tvbnow,bttvb1 tbsp corn starch blended in 2 tbsps water* M7 E6 G i. y7 `% E0 H
公仔箱論壇4 F) c. T* K1 q( U- G
METHOD5.39.217.76+ ~, D; ~; C: W( E0 D& ^# y
1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.5 f$ A4 \- f& s
2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.
& h) V$ y2 f: D* l Y7 O3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.5.39.217.769 }+ g0 M/ g) K3 |- H( y
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.
9 L1 J j( O$ S" t( J1 TTVBNOW 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。Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.* h) G$ D) Z+ n, H
Add the blended corn starch to thicken the gravy, and serve.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。 Z" H7 J) r3 t E7 t
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 干貝蘿蔔粒(Carrot & Radish Cubes with Scallops)
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發表於 2008-1-15 03:55 PM
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