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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
, e; a4 l, I9 N1 V" ]3 R! M4 ?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。(去皮，切粒或挖成球狀)，乾干貝4顆，高湯100克tvb now,tvbnow,bttvb0 U/ }! Q+ T6 x0 J
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調味料：) K. r6 |; a' L; c
鹽1/4茶匙www2.tvboxnow.com/ ?9 }* ?* s- V9 y- G3 L6 I5 @# {
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芡汁：
9 k* ?. N% s& ]: n8 P粟粉1湯匙，水2湯匙
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做法：
) w( a2 m' Q2 k' u* o公仔箱論壇1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。
6 H- M1 B5 y+ c4 u m( F. W6 u( O2. 乾干貝洗淨後，加1/2杯水泡過夜，再放入鍋中蒸軟。公仔箱論壇3 \2 N- P# w# G0 A$ n3 ^ r
3. 蒸過的干貝冷卻後撥成絲備用。www2.tvboxnow.com/ X2 L8 K! P) `1 n7 e$ g/ a: |% l, J1 ^: D
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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INGREDIENTS
/ S7 b! _) x. v7 Z0 }www2.tvboxnow.com1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or
5 v! x# g8 @, a0 i- {www2.tvboxnow.comscooped into ball shapes), 4 dried scallops, 100g soup stock
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7 C$ _4 Y$ ~* N2 k- r1/4 tsp salt
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THICKENING公仔箱論壇' {/ S6 _7 f$ M& O
1 tbsp corn starch blended in 2 tbsps water8 s0 N9 E5 x; r) a" a4 A8 F& E7 W
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METHODwww2.tvboxnow.com2 Q) S# `: R8 |9 s0 F
1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.7 _$ }5 W* H5 f* E9 {& ?
2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.
m0 @. z% V/ ~0 G/ \8 bTVBNOW 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. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.
. I9 l1 H+ z2 B4 c公仔箱論壇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.4 b4 I9 v- k7 J' e
Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.www2.tvboxnow.com9 C: @' e' [5 {) g7 h" C
Add the blended corn starch to thicken the gravy, and serve.公仔箱論壇6 K9 _- {' ]+ y4 r. L" A) C
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 干貝蘿蔔粒(Carrot & Radish Cubes with Scallops)
/ {' I4 u# Z2 B! u! B) dTVBNOW 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。 & n: s' b8 _8 m6 |# a
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發表於 2008-1-15 03:55 PM
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