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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：
7 a/ K% [) f3 o) @& w白蘿蔔1/2條 (去皮，切粒或挖成球狀) ，紅蘿蔔1/2條
8 \. Z3 R# Q$ I, H7 }' x/ {; Y(去皮，切粒或挖成球狀)，乾干貝4顆，高湯100克
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芡汁：6 m- ^& l& [# e4 R. \: y# \$ N, ~
粟粉1湯匙，水2湯匙
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做法：5.39.217.77: _- w/ O5 b) o. u
1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。
! d* f+ V  e" O0 I( QTVBNOW 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。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# y0 P9 _3 \" ~. I
3. 蒸過的干貝冷卻後撥成絲備用。tvb now,tvbnow,bttvb3 P( f8 h1 ^, ~; o1 W. d* J
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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INGREDIENTS
0 f/ T9 d$ t( o: V公仔箱論壇1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or5.39.217.77, p( x5 F7 Q& u' k" O
scooped into ball shapes), 4 dried scallops, 100g soup stockTVBNOW 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。5 w) |, d0 P6 X# ^3 _$ B  P
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SEASONING
. F( D" r* c3 l& o. etvb now,tvbnow,bttvb1/4 tsp salt
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2 f' J* ?& r" k1 v( A. C公仔箱論壇THICKENINGtvb now,tvbnow,bttvb" G' N% |3 b- A) k6 f8 s
1 tbsp corn starch blended in 2 tbsps watertvb now,tvbnow,bttvb) v) }5 s( J5 `8 r1 i
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METHOD5.39.217.77, I+ x& `0 D3 K% z6 \4 C9 I- z% ?
1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.
" ?- X, ?) ?7 d7 R8 j4 ~; f5.39.217.772. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.
- i2 N  T9 p! Y) c3 Ztvb now,tvbnow,bttvb3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.( o3 i& ~0 t- y' I- ]2 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.
3 L5 [4 Q/ r  @+ A# g2 x9 q8 ]tvb now,tvbnow,bttvbAdd in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.
/ q; |& a( @* 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。Add the blended corn starch to thicken the gravy, and serve.
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