[甜品] 干貝蘿蔔粒

carolfeeling

材料：! H; t7 n- l( D! F  \
白蘿蔔1/2條 (去皮，切粒或挖成球狀) ，紅蘿蔔1/2條
  g* M/ E4 U" V. D* k5.39.217.77(去皮，切粒或挖成球狀)，乾干貝4顆，高湯100克
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" u4 s3 a/ j+ C% A6 w調味料：
. d, i, B! ~& R鹽1/4茶匙5.39.217.77% n4 T, p1 V2 C5 I
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芡汁：9 g) }0 F- j. |8 K
粟粉1湯匙，水2湯匙
! I- s. s) V5 A" v; A) n" wTVBNOW 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。' g" z5 ]; v; A; {' F  @( e) p
做法：
% C% l" O! H3 o8 o0 `5.39.217.771. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。
+ `  K( d- f- Z. D5.39.217.772. 乾干貝洗淨後，加1/2杯水泡過夜，再放入鍋中蒸軟。
! C) g- T1 m+ E/ c; X/ ytvb now,tvbnow,bttvb3. 蒸過的干貝冷卻後撥成絲備用。
! D0 o) k2 a3 o# n+ ]5.39.217.774. 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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% o" [' y7 w0 S+ Q+ n6 u) ~' a5.39.217.77INGREDIENTS
7 W$ [8 d( h+ u* p: a" r1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced ortvb now,tvbnow,bttvb0 g! ]; F4 u! b' w
scooped into ball shapes), 4 dried scallops, 100g soup stock
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SEASONING公仔箱論壇9 Q" K; b, H; O  g& _2 j4 ]
1/4 tsp salttvb now,tvbnow,bttvb, [6 P. T- t& X2 L

& P, ~" [2 J' B$ I) K5 e3 U. cTHICKENING( t* p* ~) C, |9 s
1 tbsp corn starch blended in 2 tbsps water* P( N1 |* b8 j; V$ \# S- G
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METHOD+ T" c# ~; W' {2 v9 r+ L
1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.
  Q+ G2 a  N0 r* L1 U5.39.217.772. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.% X) H$ g3 K, F9 {
3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.
. \0 Y: j% m, B$ Z% Ftvb now,tvbnow,bttvb4. Pour the scallop shreds, together with the stock obtained fromsteaming into a wok. Add the soup stock. Simmer for 3 minutes over alow flame., n3 p- }1 ]9 ^6 [: x3 t" p" B
Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.5.39.217.77) m# Z; G9 q) ^0 {
Add the blended corn starch to thicken the gravy, and serve.tvb now,tvbnow,bttvb. f! f0 i, D* J# G5 g( h8 x! v

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

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