" r5 G* q7 M" C; S: q/ [5 B+ K芡汁： & w& k1 c. S: {8 ~8 f9 ~tvb now,tvbnow,bttvb粟粉1湯匙，水2湯匙 4 v- a7 B" R, F: |% G9 H, n" iTVBNOW 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。 [: i* Z' K9 \6 Ztvb now,tvbnow,bttvb做法：www2.tvboxnow.com1 }7 e9 O% V( s
1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。 . M% g) b! R3 B: `/ j+ B- H! k2. 乾干貝洗淨後，加1/2杯水泡過夜，再放入鍋中蒸軟。www2.tvboxnow.com3 \1 `1 T' d9 r/ e3 L/ m: z2 R
3. 蒸過的干貝冷卻後撥成絲備用。tvb now,tvbnow,bttvb0 [, t- i. X: U7 n% K
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。 * H8 m, I$ _& Z: U8 l! [3 Qtvb now,tvbnow,bttvb" v+ G! P e0 ^% Y INGREDIENTS公仔箱論壇( ?3 [8 u8 K$ j8 T
1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or ( v- e! y( j* ~7 b+ A% twww2.tvboxnow.comscooped into ball shapes), 4 dried scallops, 100g soup stock" Y- K9 R8 g, \$ t4 q
tvb now,tvbnow,bttvb$ }) G( {+ M1 X SEASONING $ [" L H) a( R k5 G4 `) eTVBNOW 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。1/4 tsp salt! H! G3 Q) _. ]( R, v9 n
8 w& i+ c7 y4 p9 e; s公仔箱論壇THICKENINGtvb now,tvbnow,bttvb# r/ i7 j% X: w' i, |+ a* U3 u
1 tbsp corn starch blended in 2 tbsps watertvb now,tvbnow,bttvb2 i$ |3 t4 o" g- u
8 M, D2 t1 i& {2 j# ?+ N公仔箱論壇METHOD 1 i0 l6 l( ?3 W* Z% D# d `: y$ HTVBNOW 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。1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.tvb now,tvbnow,bttvb) L( q% Z5 I1 t( B7 W% Z
2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.tvb now,tvbnow,bttvb4 A9 B: ?2 J- u" k4 C1 B
3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.tvb now,tvbnow,bttvb" w4 A5 }* w4 x0 x1 R( ~
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.' ]" L/ I+ n+ w+ P% a3 j3 [
Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil. 1 z4 z# V/ `& b- mtvb now,tvbnow,bttvbAdd the blended corn starch to thicken the gravy, and serve. 5 {+ w% l: o: j
