材料：
2 t+ P4 c, c( W9 s# T4 btvb now,tvbnow,bttvb白蘿蔔1/2條 (去皮，切粒或挖成球狀) ，紅蘿蔔1/2條
$ X6 P9 o+ A1 ]- V0 z' f% E! W! H(去皮，切粒或挖成球狀)，乾干貝4顆，高湯100克公仔箱論壇) [) `, a% [8 x: S/ K- [+ W
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調味料：
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芡汁：tvb now,tvbnow,bttvb; e0 S& S4 ~- E- q
粟粉1湯匙，水2湯匙tvb now,tvbnow,bttvb$ S/ K8 V, o3 b: O$ m. N
) b: e! C( O5 q3 j做法：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。6 {: Q6 j/ j z/ e8 g3 N
1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。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。' Y. Q' V' F7 m- M7 {. K
2. 乾干貝洗淨後，加1/2杯水泡過夜，再放入鍋中蒸軟。+ v1 c: Q0 Q) \0 j1 o
3. 蒸過的干貝冷卻後撥成絲備用。
0 B! `) a1 f( G: Y" i5.39.217.774. 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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+ h+ {% U8 d% O/ o) D1 R8 M- m公仔箱論壇INGREDIENTS
f u; }/ n& p1 P公仔箱論壇1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or, b6 r p9 a" Q& H
scooped into ball shapes), 4 dried scallops, 100g soup stock
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: ?- t) S7 ?( ~1 p% RSEASONING5.39.217.77. s4 i: n* K3 k/ B' `
1/4 tsp salt
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2 H. \% H- q* X7 m: m3 ftvb now,tvbnow,bttvbTHICKENING
- m- S2 V7 h8 }! u( ?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。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.tvb now,tvbnow,bttvb6 a1 ~7 t4 \' O( }' D0 K4 B+ w
2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.
6 Y% M9 K( e8 S5.39.217.773. 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。0 [7 Y" P9 `* R- J
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.
; G' k( [. H! x, y2 I0 JAdd in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.
; ~( Z( i2 }8 Y& O$ n# NTVBNOW 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。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)
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發表於 2008-1-15 03:55 PM
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