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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

材料：公仔箱論壇7 g$ c$ V' ]% d' m; N0 ^0 Q" R
白蘿蔔1/2條 (去皮，切粒或挖成球狀) ，紅蘿蔔1/2條
(去皮，切粒或挖成球狀)，乾干貝4顆，高湯100克tvb now,tvbnow,bttvb( I0 Q/ E, n }

調味料：
鹽1/4茶匙, E/ A) M: e. F/ D7 A9 C
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芡汁：
粟粉1湯匙，水2湯匙tvb now,tvbnow,bttvb! d& ~- S2 W6 u' Q( L5 @% V( c( p
2 n8 ]8 G! h% |1 I; C0 W
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。公仔箱論壇4 J3 K& W' f$ ?$ [
3. 蒸過的干貝冷卻後撥成絲備用。
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。

INGREDIENTS
1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or
scooped into ball shapes), 4 dried scallops, 100g soup stock

SEASONING
1/4 tsp salt
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THICKENING
1 tbsp corn starch blended in 2 tbsps water) z# R( s: d# P5 j

METHOD
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.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。' m" t" Q" r9 ?( x
Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.1 I. r1 \! P- C6 n
Add the blended corn starch to thicken the gravy, and serve.

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