材料：) L- W; c! b2 p3 q
白蘿蔔1/2條 (去皮，切粒或挖成球狀) ，紅蘿蔔1/2條os.tvboxnow.com0 L+ ~$ d; \+ c! J
(去皮，切粒或挖成球狀)，乾干貝4顆，高湯100克公仔箱論壇' ` g& e" _* ~" F$ @* ]
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調味料：5 H. g! ]+ v0 N- ?& ]& H
鹽1/4茶匙
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芡汁：
: l Y) D0 g7 R; Mtvb now,tvbnow,bttvb粟粉1湯匙，水2湯匙
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做法：
" @# ~4 I' m. S+ _* w公仔箱論壇1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。公仔箱論壇- ~1 L7 ?/ R' z, z! G4 s
2. 乾干貝洗淨後，加1/2杯水泡過夜，再放入鍋中蒸軟。
1 C# I: q0 Z5 _: O# b9 X2 gos.tvboxnow.com3. 蒸過的干貝冷卻後撥成絲備用。
5 R( j6 U, b+ ]% B0 O' ytvb now,tvbnow,bttvb4. 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。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。* u8 F; O- y8 R
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INGREDIENTS
( {8 K9 G) a& k- htvb now,tvbnow,bttvb1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced ortvb now,tvbnow,bttvb8 H8 N% B8 N, {. _
scooped into ball shapes), 4 dried scallops, 100g soup stock
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SEASONING
5 @! q7 D! k: ^tvb now,tvbnow,bttvb1/4 tsp salt
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THICKENING公仔箱論壇: \/ E0 R( B( I5 r5 x# ?
1 tbsp corn starch blended in 2 tbsps water
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METHOD
' h& o! ?5 U9 C/ G; [: W1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.
1 n& B! B3 Y) }/ n2 ]2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.tvb now,tvbnow,bttvb5 v' L3 W7 `0 H! ~$ ^# t
3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.
( c" v( }5 d3 n/ p% z$ s: C) Otvb 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.
- a* U) s. E" S& F" n* {( 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。Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.
) ~/ T' i- [2 o' m1 ?, [tvb now,tvbnow,bttvbAdd the blended corn starch to thicken the gravy, and serve.os.tvboxnow.com) A8 c( N7 ~) k! i
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 干貝蘿蔔粒(Carrot & Radish Cubes with Scallops) 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。. A* U o' a |+ I: F3 v3 N, k
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發表於 2008-1-15 03:55 PM
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