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[甜品] 干貝蘿蔔粒

材料:
& r* B( T4 h. a9 r白蘿蔔1/2條 (去皮,切粒或挖成球狀) ,紅蘿蔔1/2條
2 ]. \2 e7 n6 L/ STVBNOW 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
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8 e& `" ^3 T7 c) k3 z調味料:5.39.217.772 L  y" w( c/ `3 L% F4 M
鹽1/4茶匙

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芡汁:
8 D! S! B. U& q5 j6 a5.39.217.77粟粉1湯匙,水2湯匙

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做法:tvb now,tvbnow,bttvb: I1 `! a( L7 W  g  f" S
1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。公仔箱論壇5 R! {) k% j; N% i
2. 乾干貝洗淨後,加1/2杯水泡過夜,再放入鍋中蒸軟。tvb now,tvbnow,bttvb' W# w$ p. j5 a4 V" b
3. 蒸過的干貝冷卻後撥成絲備用。5.39.217.777 c5 |; c6 H7 Z% `7 s% N1 e8 |
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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: {( a$ ^" z% @; L% P1 g5.39.217.77INGREDIENTS
: z) ^% S2 C+ K. d# j* L9 b/ e1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or
# e% D- N: g$ B, [4 v' m3 Y) Ptvb now,tvbnow,bttvbscooped into ball shapes), 4 dried scallops, 100g soup stock
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9 @( y0 s, O$ ~5 R& n5 bSEASONING
' s) q6 @' o$ c  w公仔箱論壇1/4 tsp salt
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& Q5 J7 k! y. j( T' x  T- X$ t2 RTHICKENING5.39.217.776 `% ^& t) O' }4 t0 \) I4 G( c; a# @
1 tbsp corn starch blended in 2 tbsps water

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1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.0 r/ l# B) r4 U
2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.公仔箱論壇% `: b/ D1 P! _7 b# O9 R+ h
3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.5.39.217.77& m+ p2 X4 b, T% C8 U7 o2 N
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.% ]- F( S4 m( b( F- R) t% u  u
Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.公仔箱論壇. L7 r! q! Z* }# s+ X- n' S& x* ~
Add the blended corn starch to thicken the gravy, and serve.

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


    6 L5 I1 {' y0 i' }! ?2 e6 d公仔箱論壇                                                                                                                                           
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。' w: H. [( Y# {9 B, y
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