材料：os.tvboxnow.com( W4 Q7 C2 w+ _/ |% o2 t
白蘿蔔1/2條 (去皮，切粒或挖成球狀) ，紅蘿蔔1/2條tvb now,tvbnow,bttvb! ^4 F2 `5 S c/ O- j
(去皮，切粒或挖成球狀)，乾干貝4顆，高湯100克
# X& x! L0 l% e3 y7 Q5 P: N" 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。
. c `. I( z1 ? O( ytvb now,tvbnow,bttvb調味料：
0 d3 @( e# Y: m* L$ y# S' M鹽1/4茶匙
1 [0 F% R H' X$ O/ m3 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。公仔箱論壇 V* s( O+ @" b6 N, S
芡汁：
6 x0 w( ?/ T P. t8 z5 T* ?) X E( _粟粉1湯匙，水2湯匙
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4 E9 Q/ S9 E( p" K做法：; Q" N* v P3 G! s# c8 M: a
1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。
7 r4 ^% b5 z3 j0 c2. 乾干貝洗淨後，加1/2杯水泡過夜，再放入鍋中蒸軟。* s! t$ J6 O) P0 j- O
3. 蒸過的干貝冷卻後撥成絲備用。公仔箱論壇8 g' h0 h7 Y7 k9 D
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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INGREDIENTS5 x7 d, m5 a0 O# t
1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or公仔箱論壇5 q8 i/ {0 x5 [7 {; H3 g
scooped into ball shapes), 4 dried scallops, 100g soup stocktvb now,tvbnow,bttvb5 k6 i. t1 p* G& c
2 t* g9 _- x2 A+ `( t9 XSEASONING
& z# l- M0 j" G9 p7 ~5 I% T; T公仔箱論壇1/4 tsp salt公仔箱論壇9 s; g; ~ z" e# B0 q* k6 Z( }) c- g
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THICKENINGtvb now,tvbnow,bttvb: L1 {0 b& A6 H
1 tbsp corn starch blended in 2 tbsps water
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6 L6 B, j) m$ v' F+ m4 x, ^1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.os.tvboxnow.com/ [/ w/ e: f, o$ |! Y; }
2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.
6 D; U7 p9 r1 ^! @' h' o" Y4 H3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.
' [9 A" {' V P- f# j. z: }tvb now,tvbnow,bttvb4. 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 ^4 Z8 t. P5 ?: B5 rAdd in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.
7 @- M Z! i0 A公仔箱論壇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)
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發表於 2008-1-15 03:55 PM
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