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標題: [甜品] 干貝蘿蔔粒 [打印本頁]

作者: carolfeeling 時間: 2008-1-15 03:55 PM 標題: 干貝蘿蔔粒

材料：
白蘿蔔1/2條 (去皮，切粒或挖成球狀) ，紅蘿蔔1/2條
(去皮，切粒或挖成球狀)，乾干貝4顆，高湯100克

調味料：公仔箱論壇' w2 N4 P8 m2 _0 [, X2 I4 v$ B
鹽1/4茶匙
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粟粉1湯匙，水2湯匙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。/ j3 p6 H! l% }. h
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做法：
1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。
2. 乾干貝洗淨後，加1/2杯水泡過夜，再放入鍋中蒸軟。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。4 z8 H1 i% V& A1 a+ K- j
3. 蒸過的干貝冷卻後撥成絲備用。5 D. [: R; b! V, S
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。

INGREDIENTS
1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or公仔箱論壇 o3 U* m/ W8 \0 O
scooped into ball shapes), 4 dried scallops, 100g soup stock

SEASONING
1/4 tsp salt6 z1 c- s4 V8 l

THICKENING
1 tbsp corn starch blended in 2 tbsps water
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METHOD
1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.
2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.$ P) p2 u1 y3 K! t5 _# Q; l
3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.www1.tvboxnow.com5 y4 S; Z. H3 k3 V" R
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.公仔箱論壇, _7 x& G0 B3 k. B. W; z
Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.tvb now,tvbnow,bttvb% y9 B6 S' s2 [! @1 C
Add the blended corn starch to thicken the gravy, and serve.6 s) f) C% j$ b7 m

干貝蘿蔔粒(Carrot & Radish Cubes with Scallops)
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