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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* D, Z1 z2 ^5 X% b, g
(去皮，切粒或挖成球狀)，乾干貝4顆，高湯100克# Q5 I5 \$ O v4 E+ P! ]- E
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調味料：
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公仔箱論壇, ?/ q6 s! A1 @ l, ]& V
芡汁：
A6 q* S V) _' X0 e0 Swww2.tvboxnow.com粟粉1湯匙，水2湯匙
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* ^8 i* K% n- F- R8 z公仔箱論壇做法：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。/ J' H7 b( P, j1 P$ B3 U: W
1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。+ ?6 T- K B% E: N+ n
2. 乾干貝洗淨後，加1/2杯水泡過夜，再放入鍋中蒸軟。tvb now,tvbnow,bttvb( G% F( n" |- @
3. 蒸過的干貝冷卻後撥成絲備用。" w5 J3 ~3 g s- E% D6 h5 R. [
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。
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INGREDIENTStvb now,tvbnow,bttvb& O2 [5 n& X6 |$ @
1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or7 E+ p" e3 D8 \8 o2 l
scooped into ball shapes), 4 dried scallops, 100g soup stock
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5 ` ^" ]4 T+ ?& @/ }' U! vTVBNOW 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, b9 S" y: q8 K- `2 B
1/4 tsp salt
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3 B- f9 c. ~3 g* Hwww2.tvboxnow.comTHICKENING9 p/ n! F4 h7 O
1 tbsp corn starch blended in 2 tbsps water
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1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.
2 p6 l! r4 k4 ^% owww2.tvboxnow.com2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.; R2 N% v1 J6 y( Z6 i; W" T
3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.tvb now,tvbnow,bttvb G! [/ @- T' n, Y
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 |( _! C1 l; |9 K公仔箱論壇Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.
, C5 _6 L1 ?: ~4 ~ P! r; R' Jwww2.tvboxnow.comAdd the blended corn starch to thicken the gravy, and serve.
4 b2 {2 }5 m9 J5 Ltvb now,tvbnow,bttvb -
 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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