8 ~. c0 U9 F" J; [$ d: O' itvb now,tvbnow,bttvb芡汁： ( u8 S# Q: F: U* U/ T3 ]' ETVBNOW 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。粟粉1湯匙，水2湯匙 " L5 P* n p1 q: Ltvb now,tvbnow,bttvb ) a7 u2 z1 j3 W; \做法： Z: `. x$ y& A3 x/ a公仔箱論壇1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。 # z _- N1 u- f/ M) ^- v2. 乾干貝洗淨後，加1/2杯水泡過夜，再放入鍋中蒸軟。tvb now,tvbnow,bttvb7 ~5 P5 B# ^7 I: o1 x; ~
3. 蒸過的干貝冷卻後撥成絲備用。! Q6 c4 O9 ^) @" k' T" n- W
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。+ [' N. E! c# Y C1 [
公仔箱論壇! o; u, ^ B/ Q7 b3 n' b4 {: n INGREDIENTS+ _( N6 _& A3 ~
1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced ortvb now,tvbnow,bttvb7 c) \3 X2 g$ N
scooped into ball shapes), 4 dried scallops, 100g soup stock! n7 F) d" [% q6 L( t. U
% R& p4 w# _6 p8 W6 p+ K9 e7 p7 D SEASONING 5 _' r8 q. k9 p6 Y6 o) g. pTVBNOW 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 salt4 a* N! U+ i/ j+ P
& S* P8 I1 J( `5 H: g4 L THICKENING 5 G( e- Q! C' o( v* W+ [1 Qos.tvboxnow.com1 tbsp corn starch blended in 2 tbsps water. _" N5 y# _$ r8 H# [/ g
% P$ }' J' u+ \# `+ PTVBNOW 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。METHOD - F8 W" X; Q. G$ lTVBNOW 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. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside. ; F& p, |5 Y# t o. [0 Y7 _2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft. . R4 ]: f$ b, K7 t3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.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。; D( k- D6 R. I8 k* @! }) P
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* U+ H$ P6 X. b/ ]1 h
Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil. / E! n% q! t+ x1 Wtvb now,tvbnow,bttvbAdd the blended corn starch to thicken the gravy, and serve.tvb now,tvbnow,bttvb0 R0 g% L- |; \( X B! B
