材料：
7 R2 z( R7 F3 i- G2 Q) Ros.tvboxnow.com白蘿蔔1/2條 (去皮，切粒或挖成球狀) ，紅蘿蔔1/2條tvb now,tvbnow,bttvb7 r l' L# w% h( [& l
(去皮，切粒或挖成球狀)，乾干貝4顆，高湯100克
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2 A' p" }: h1 ^; s6 C; Itvb now,tvbnow,bttvb調味料：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。3 ^, q3 Q; b3 d7 ^4 i1 s% `
鹽1/4茶匙tvb now,tvbnow,bttvb* ]" c/ [4 R) ], H
. d. U% B+ q" ` n7 [; @; @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。芡汁：tvb now,tvbnow,bttvb$ [- }6 k5 M8 K. F2 w6 L; _6 u$ J
粟粉1湯匙，水2湯匙
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6 R* P9 ^; `8 }; jtvb now,tvbnow,bttvb做法：
) C+ w$ S0 E9 e9 Otvb now,tvbnow,bttvb1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。
1 H3 t" h4 t9 M1 E公仔箱論壇2. 乾干貝洗淨後，加1/2杯水泡過夜，再放入鍋中蒸軟。
+ I$ z0 Y; h1 J, I9 Oos.tvboxnow.com3. 蒸過的干貝冷卻後撥成絲備用。公仔箱論壇# b$ E' V1 N: f
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。! i! Y& l+ O& f$ Q, P0 L
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INGREDIENTStvb now,tvbnow,bttvb# o/ B4 t* \% @6 w! t
1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or. ^3 j8 B0 T C0 S: ~7 @
scooped into ball shapes), 4 dried scallops, 100g soup stocktvb now,tvbnow,bttvb! _* }) v7 \: v6 H, Y" u
( o) [7 d0 O) o- Y( N- sTVBNOW 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。SEASONING R/ U# k i7 I5 }: t3 B
1/4 tsp salt
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THICKENINGtvb now,tvbnow,bttvb' t. e/ ^+ [5 g, Z( g
1 tbsp corn starch blended in 2 tbsps water
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METHOD
3 ?+ T9 u9 t2 V8 U o' a1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.& k6 Y" H4 c9 w/ ~# Z
2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.os.tvboxnow.com4 f P# Z' g+ q9 Z$ R
3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.公仔箱論壇# f% k. q" t$ y o- C$ K
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.1 {' S' x" Q0 Y" V1 O
Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.
$ `" O1 m j' G2 q0 h; s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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