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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：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。, D( y* s$ ]1 j
白蘿蔔1/2條 (去皮，切粒或挖成球狀) ，紅蘿蔔1/2條公仔箱論壇4 [0 r+ L; J5 r* f
(去皮，切粒或挖成球狀)，乾干貝4顆，高湯100克0 _+ F1 q+ P" s( T, \5 [/ ^" M
5.39.217.77* ^/ e8 f* V& R1 o$ C- z
調味料：
鹽1/4茶匙
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芡汁：
粟粉1湯匙，水2湯匙tvb now,tvbnow,bttvb. P2 g, M0 G4 ^8 v8 a! I
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做法：; F4 N% W' C- g/ C+ o
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。
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。公仔箱論壇2 ]1 ^% q/ b( f& W: V

INGREDIENTS
1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or公仔箱論壇0 w1 v' ]5 \; ]- n3 W* f3 |$ F
scooped into ball shapes), 4 dried scallops, 100g soup stock
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SEASONINGTVBNOW 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。7 w: A' f/ ^; X( q" v% B" L
1/4 tsp salt2 m$ N$ V% x) r4 P/ t& J
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THICKENING5 |7 q) U8 ^* i* N3 J# o
1 tbsp corn starch blended in 2 tbsps water5.39.217.77" O+ u' k' @$ W

METHOD公仔箱論壇/ v* J5 g9 u3 Y; U
1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.tvb now,tvbnow,bttvb& j! {# q/ i" ~# g# o$ |
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.! L. J# ]1 Q. I* `2 i
Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil./ ]( o' E. d$ _. t& y
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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