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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：www2.tvboxnow.com! u' d! S  \# J5 ^* s- S2 G! G# G
白蘿蔔1/2條 (去皮，切粒或挖成球狀) ，紅蘿蔔1/2條www2.tvboxnow.com# D8 T5 a* P5 H* j
(去皮，切粒或挖成球狀)，乾干貝4顆，高湯100克www2.tvboxnow.com, M1 a+ p# w' P0 d
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調味料：4 d* H+ s0 ?# p; S0 y
鹽1/4茶匙

芡汁：
粟粉1湯匙，水2湯匙公仔箱論壇' y6 d0 h# O' {# r) c: d

做法：
1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。公仔箱論壇5 \1 k( u& S0 |# L& s6 N
2. 乾干貝洗淨後，加1/2杯水泡過夜，再放入鍋中蒸軟。
3. 蒸過的干貝冷卻後撥成絲備用。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。! B+ P* K" e- i
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公仔箱論壇9 ?' }/ p1 j4 j  a4 p2 e7 w  A
1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or& q8 m0 G8 i; ^
scooped into ball shapes), 4 dried scallops, 100g soup stock公仔箱論壇% k% ]7 G2 C) N+ v; X+ R4 `
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SEASONING公仔箱論壇% R7 k; ?3 N( S3 d; ~
1/4 tsp salt

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.公仔箱論壇8 l& q& D+ n- h8 s5 F9 J
2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft./ K% h; X$ l+ M6 |
3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.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。" N/ y1 s3 C6 H, U& u  w* d
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.公仔箱論壇; a8 J- a5 M) R9 o/ e: N0 l" A
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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