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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* {* a4 x0 y5 }, B/ y8 a0 A
(去皮，切粒或挖成球狀)，乾干貝4顆，高湯100克
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。+ v. n9 Q/ [9 }( R
調味料：
鹽1/4茶匙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。2 p. c7 E1 |& u. t/ U) N
公仔箱論壇* ^" ]* o* R0 `: k
芡汁：; E9 _9 ^0 w, [  M5 J9 ~* `
粟粉1湯匙，水2湯匙$ _$ ?3 z0 t1 I! U% ^

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。www1.tvboxnow.com" S3 B1 S: \3 y/ U* S1 h
3. 蒸過的干貝冷卻後撥成絲備用。8 G) g/ ~6 S$ P& i0 u
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。www1.tvboxnow.com# g8 d( k  x9 ~* n8 X

INGREDIENTS
1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or公仔箱論壇, f5 h- i% {) w' B
scooped into ball shapes), 4 dried scallops, 100g soup stock$ V( ]7 n4 M1 E0 H; Q4 h1 |5 U

SEASONING
1/4 tsp salt公仔箱論壇) u. K5 G; P: J' A
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THICKENING
1 tbsp corn starch blended in 2 tbsps waterwww1.tvboxnow.com" T+ h% t8 @: a
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。1 {$ D2 }" G: T# j2 N: y) N2 Y
METHOD- W1 A) g0 ~# f
1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.公仔箱論壇7 I% _. r5 t2 n9 G% ?+ A. G
2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.
3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.7 N2 P7 \! t- q3 N" b. \- G  Z
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.
Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.) r* g3 T/ O) ~5 x+ P) D3 E
Add the blended corn starch to thicken the gravy, and serve.

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