材料:
" \, w+ d1 A9 ^5 d' M# q; O' C白蘿蔔1/2條 (去皮,切粒或挖成球狀) ,紅蘿蔔1/2條
, c7 Q! K" ?0 X" P3 U7 O9 x8 sos.tvboxnow.com(去皮,切粒或挖成球狀),乾干貝4顆,高湯100克
: } Y4 u* e: m) I$ {2 `6 K5 JTVBNOW 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。8 b% n/ I- Y( n# k9 q& O
調味料:公仔箱論壇/ \3 O# N6 B5 P' J* `1 p6 U
鹽1/4茶匙
7 ~1 l! x$ |1 ?: |6 FTVBNOW 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。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。: ^+ g" k2 l) Z& n
芡汁:2 U* o) ^ o+ j
粟粉1湯匙,水2湯匙tvb now,tvbnow,bttvb% Q0 {* ?! b9 T$ h2 ]8 V( `3 I2 P
tvb now,tvbnow,bttvb/ U' C i7 `$ g, U4 t
做法:公仔箱論壇 S B9 B9 Z& q! B
1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。tvb now,tvbnow,bttvb1 Y+ W6 Y# \ L0 B
2. 乾干貝洗淨後,加1/2杯水泡過夜,再放入鍋中蒸軟。tvb now,tvbnow,bttvb% z1 {& x4 ?) J3 L& w
3. 蒸過的干貝冷卻後撥成絲備用。 ?0 B4 s8 k9 j+ l8 X
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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+ k3 C" X+ y, i* q3 h公仔箱論壇INGREDIENTS
, w4 v w, L- y% N5 u; i2 n& r5 N, Qtvb now,tvbnow,bttvb1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or公仔箱論壇5 u# M; c' h5 C* t: J& `+ q
scooped into ball shapes), 4 dried scallops, 100g soup stocktvb now,tvbnow,bttvb0 v, Z2 o1 P7 A# X) @
公仔箱論壇- ?3 q) i$ {1 c8 F' J- c' N
SEASONING
2 @6 T% U" V& d' FTVBNOW 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。1/4 tsp saltTVBNOW 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。5 V, p* n* g; q7 C# x6 R6 n) H! \" y
8 G( i$ ]" G" N$ U, 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。THICKENING, {6 X: _- D6 x6 J3 v7 D S$ k
1 tbsp corn starch blended in 2 tbsps wateros.tvboxnow.com& A6 x& R: [( ^3 C" ?1 |1 E
; |" g- S$ S8 q5 ]" Q; cMETHODtvb now,tvbnow,bttvb; x; c. \" G0 D! `
1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.
! e2 h4 T, z) U1 L$ @* L& Qos.tvboxnow.com2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.公仔箱論壇0 V- w' Y9 h+ e5 x& [
3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.公仔箱論壇0 s2 Q/ l9 k, Q# R" b" m/ [. R# U1 x
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.
0 d8 b j# ^# d: K I8 Wos.tvboxnow.comAdd in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.os.tvboxnow.com& \; n$ y/ [( d& C3 b0 O
Add the blended corn starch to thicken the gravy, and serve.- k, c, P( h1 Y
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干貝蘿蔔粒(Carrot & Radish Cubes with Scallops) os.tvboxnow.com) ]* \' r) Y7 F! C
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