材料:1 b! T2 T$ K$ |0 p$ L
白蘿蔔1/2條 (去皮,切粒或挖成球狀) ,紅蘿蔔1/2條公仔箱論壇9 M9 V: @! f* y: D4 H
(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。, |' A. j; m- [( x+ [5 K( O K/ n
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鹽1/4茶匙
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芡汁:
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( Y8 T$ i8 t# \ x: Q1 Etvb now,tvbnow,bttvb
: f6 u5 G" i4 |* s* v0 Z6 l# h/ YTVBNOW 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。做法:tvb now,tvbnow,bttvb8 b( E Y8 l4 g1 x6 s7 c6 L
1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。1 | j2 N9 k0 p% R* Z; s* X
2. 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9 k. }7 Z5 N' @% O2 m1 V
3. 蒸過的干貝冷卻後撥成絲備用。
* ~. z3 F8 H& d- {$ e% ~8 l% e公仔箱論壇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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6 v' [: s. M; k' W6 s& `www2.tvboxnow.comINGREDIENTS( X( Q4 w. s2 y. g4 R" k
1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or F0 l$ ^8 w) H' p. P' R& \
scooped into ball shapes), 4 dried scallops, 100g soup stock
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. b" p( ]9 U) i+ u! ^" F6 ^* c3 k5 G; qSEASONING
( H; C* O( b5 q7 S7 ]- S# E1/4 tsp salt- g% X7 c0 m* r5 A5 ^
# n6 k$ m$ d( x6 |) eTHICKENING: l: N$ C+ ^; p
1 tbsp corn starch blended in 2 tbsps water
. ~: Y+ N% n6 b2 a' K3 O$ D' _公仔箱論壇
- u* r* e; m7 f% ?; }% p9 j! l& qMETHOD
( [' m. ~! x% f$ r1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.
& m8 h, h6 M6 h+ l8 G$ e$ _www2.tvboxnow.com2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.0 m% [( M! C: Z: b! b; A
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。- q t! S6 h: U1 F; ?
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.www2.tvboxnow.com. Q3 [8 b$ m3 W: l
Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.0 f+ V( Q1 g8 U) _( p2 L1 i
Add the blended corn starch to thicken the gravy, and serve.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。3 z/ j# X; q% {' u
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干貝蘿蔔粒(Carrot & Radish Cubes with Scallops) tvb now,tvbnow,bttvb9 R/ X( I; `3 I
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