材料：, X) a* u0 J. y( g. I, |
白蘿蔔1/2條 (去皮，切粒或挖成球狀) ，紅蘿蔔1/2條! q9 C" z1 A( U {- W* K) G
(去皮，切粒或挖成球狀)，乾干貝4顆，高湯100克
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, U8 ~" F0 w( P7 Y) J" N調味料：' C, a# O8 n4 e$ V( V4 L$ J
鹽1/4茶匙公仔箱論壇. A* d2 e; q/ e6 g, K
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芡汁：5.39.217.765 m4 x" j6 B1 R* C2 e
粟粉1湯匙，水2湯匙公仔箱論壇1 ?9 k7 m z+ X* i" y
! J2 O! Q9 l$ O" F' ?5.39.217.76做法：公仔箱論壇8 x- q- _$ X$ {" W5 e
1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。
) E" D2 S) Z- q! R5.39.217.762. 乾干貝洗淨後，加1/2杯水泡過夜，再放入鍋中蒸軟。
* n% O, Y: F) {3. 蒸過的干貝冷卻後撥成絲備用。5.39.217.767 I3 {. {/ ]3 G5 _9 C( Z0 Q7 ?
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。
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INGREDIENTS
1 |- A3 a) h- v: u0 L1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or5.39.217.76; G4 \& X& x6 F$ O7 g( \8 @% i
scooped into ball shapes), 4 dried scallops, 100g soup stock
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SEASONING
3 p {7 x$ e# k1/4 tsp salt
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* f4 K( M8 [6 G( A! {THICKENING
6 l4 M2 h- a: R m0 oTVBNOW 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 water5.39.217.76. k/ B4 C0 m' v& [- P
) S% P0 `1 l2 M$ ]5.39.217.76METHODTVBNOW 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。6 R4 C' u/ X' t7 m+ r
1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.
, z) W L& f$ I3 z m; Z7 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。2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.
! h, _0 V4 v; j% D8 h' M% ]5.39.217.763. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.
3 u* D4 U7 {- v( @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.tvb now,tvbnow,bttvb$ N( K$ x+ Y( G' j8 Z( a6 q( {
Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.
/ ^: S1 W' s7 |& U0 ^Add the blended corn starch to thicken the gravy, and serve.
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 干貝蘿蔔粒(Carrot & Radish Cubes with Scallops) 9 e% N2 |1 \; {1 f( J! ^
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發表於 2008-1-15 03:55 PM
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