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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

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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。/ B5 N, I9 M, D5 L
(去皮，切粒或挖成球狀)，乾干貝4顆，高湯100克/ o9 o9 Q5 ^! {. d

調味料：tvb now,tvbnow,bttvb& [6 a$ x8 _% j/ S( }; k- x. l
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。3 I9 @) F9 Z0 y% y

芡汁：
粟粉1湯匙，水2湯匙

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。
3. 蒸過的干貝冷卻後撥成絲備用。tvb now,tvbnow,bttvb* ?$ P% r! q7 P; |( i  k% E- 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。  `# j9 _, k% y5 [( }4 V

INGREDIENTS
1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced orTVBNOW 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。; k6 L' T& |- k% \
scooped into ball shapes), 4 dried scallops, 100g soup stock
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SEASONING公仔箱論壇- O% A7 Q' W4 }" i; \
1/4 tsp salttvb now,tvbnow,bttvb8 m4 S3 Q# H; Q1 U" s7 J
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THICKENING
1 tbsp corn starch blended in 2 tbsps water

METHOD6 ~$ ^3 T7 Q8 Q4 H; Q
1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.
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.
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.tvb now,tvbnow,bttvb+ B$ H" q2 Y7 d& U! I% R
Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.
Add the blended corn starch to thicken the gravy, and serve.tvb now,tvbnow,bttvb  G' k7 W  I6 n1 W( {

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