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。" M, A; c) A# i2 w2 L
白蘿蔔1/2條 (去皮，切粒或挖成球狀) ，紅蘿蔔1/2條
3 k, E6 v6 q6 E% k公仔箱論壇(去皮，切粒或挖成球狀)，乾干貝4顆，高湯100克
$ X5 V& a; t% H6 ]/ C% y$ e0 y公仔箱論壇+ [- O) r( ?- i/ v, i& i. }1 }; R
調味料：( `1 X! y6 g% ^7 [, |
鹽1/4茶匙5.39.217.77* X& w3 p/ ]- n& W8 Q% M+ A. k
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芡汁：4 W: j( o% Z& d
粟粉1湯匙，水2湯匙
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' Z7 B9 |* {% j$ ~; M$ Y! [公仔箱論壇做法：
$ b- G. _3 U$ m1 a' V3 V$ [8 j0 r5.39.217.771. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。" C3 A1 A; |( D
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,bttvb0 O3 ^' A: \0 D; Z: u
3. 蒸過的干貝冷卻後撥成絲備用。
g6 Q- g6 h0 @2 Mtvb now,tvbnow,bttvb4. 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。; C' m, U3 O/ e3 c$ X. g m. _
8 \# J. i: W4 R" E3 }5 IINGREDIENTS
- J3 K8 e& l8 Q% G* ]) T7 m7 x1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or
) d( x6 f/ z' ?* K9 |! Zscooped into ball shapes), 4 dried scallops, 100g soup stock* J- {7 N( n- {6 f" G- a5 ^
) d! ?* N& q% K% P6 a9 s公仔箱論壇SEASONING
8 K3 }/ L# v/ atvb now,tvbnow,bttvb1/4 tsp salt
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THICKENING
2 d% h5 p! Z5 w0 R: ~公仔箱論壇1 tbsp corn starch blended in 2 tbsps water
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* w2 m% _0 d c4 m9 PTVBNOW 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。METHODtvb now,tvbnow,bttvb+ k# [( O; @* m
1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.$ S" }& _ j) O2 c/ P, D2 w
2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.
# b' k6 h4 F$ S' n; a; k, d3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.
! g0 P- @3 ?7 C4 ~) t" V4. Pour the scallop shreds, together with the stock obtained fromsteaming into a wok. Add the soup stock. Simmer for 3 minutes over alow flame.
) F& Y4 I$ J0 ~9 ~* R+ W* H4 C公仔箱論壇Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.5.39.217.774 H5 E9 N9 g1 X. \* |, a' _- Z0 }
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) ) \* P. y4 Q9 y% b& s1 f
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發表於 2008-1-15 03:55 PM
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