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白蘿蔔1/2條 (去皮，切粒或挖成球狀) ，紅蘿蔔1/2條www1.tvboxnow.com: G. V5 U7 }* Y9 K' ]9 A9 X3 f
(去皮，切粒或挖成球狀)，乾干貝4顆，高湯100克公仔箱論壇7 C4 s1 e a1 [, I/ E! E: q
: U: z, R; b6 l- k; }$ {公仔箱論壇調味料：公仔箱論壇! Q# R/ Y M8 S3 h
鹽1/4茶匙公仔箱論壇6 o" Z) _! e; W
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芡汁：6 w+ e. @0 T4 ^! ~
粟粉1湯匙，水2湯匙
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" `0 s& V- E" G) Ltvb now,tvbnow,bttvb做法：
- C* E% ]2 J7 G/ q8 C1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。
* W. d7 ^( o7 h5 e/ Utvb now,tvbnow,bttvb2. 乾干貝洗淨後，加1/2杯水泡過夜，再放入鍋中蒸軟。
: o1 t" h1 \0 Q! N1 a- HTVBNOW 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. 蒸過的干貝冷卻後撥成絲備用。
' C* f( v1 V7 w公仔箱論壇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。公仔箱論壇0 q; {5 M3 z. }% F% q/ `2 j
) N0 g2 Z& x9 ]! a, R0 `: I公仔箱論壇INGREDIENTS
% y2 n. Z8 o# J# R8 ^$ c) w) O1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or
. M/ R% R" f: Pscooped into ball shapes), 4 dried scallops, 100g soup stock
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1/4 tsp salt
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1 tbsp corn starch blended in 2 tbsps water
6 ~. z2 Z. ^* QTVBNOW 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8 g4 s, ]: F1 _$ R7 f
METHOD
8 n- \; A% L/ X- G8 u9 {) r1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.tvb now,tvbnow,bttvb: t& _7 L" u7 J, ^! J) @; }
2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.
8 P M* Y- E2 o0 ]# Uwww1.tvboxnow.com3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.公仔箱論壇1 Y' D! a% A# c
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.
8 y6 {7 b I" ]3 g公仔箱論壇Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.公仔箱論壇2 _- ~5 K, f; K- V) U; `5 c9 N7 U% |
Add the blended corn starch to thicken the gravy, and serve.www1.tvboxnow.com v4 D* |- f( N
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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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