材料：
4 u. I, H2 v' O t4 i; f& x* B白蘿蔔1/2條 (去皮，切粒或挖成球狀) ，紅蘿蔔1/2條, H& `& e8 a# U. ^& e
(去皮，切粒或挖成球狀)，乾干貝4顆，高湯100克
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調味料：
1 ?, l9 K& Y. `" c6 ~1 `& q鹽1/4茶匙
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芡汁：5.39.217.77:8898" e6 m- r/ r+ _% m8 f: ^
粟粉1湯匙，水2湯匙
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做法：5.39.217.77:88989 Z; a7 C z6 z! f$ I
1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。
4 L; l5 J; `8 Q$ N8 y5 G) n; L2. 乾干貝洗淨後，加1/2杯水泡過夜，再放入鍋中蒸軟。
% m* T; \6 R4 w9 V0 HTVBNOW 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。3. 蒸過的干貝冷卻後撥成絲備用。
4 _! m; O* T- L9 d+ T# I4. 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。tvb now,tvbnow,bttvb3 d" \; ^' Z& F5 x* Z0 B9 l3 D
' @9 @4 l, s$ ]' \# T2 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。INGREDIENTStvb now,tvbnow,bttvb: M% m! S2 g4 a, l8 D, h
1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or5.39.217.77:8898* o' m4 J4 @1 F
scooped into ball shapes), 4 dried scallops, 100g soup stock
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SEASONING
" m4 w5 h# ^, a% e/ n1/4 tsp salt
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9 ?5 y- P& u7 `4 n( e% g. J6 u/ N9 J5.39.217.77:8898THICKENING
. l" V1 J9 w- d& G6 L" Xtvb now,tvbnow,bttvb1 tbsp corn starch blended in 2 tbsps water
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METHOD
. Y {" f; ?0 V0 I( b- h$ x/ U公仔箱論壇1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.
; P3 c) B- l: P* N公仔箱論壇2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.tvb now,tvbnow,bttvb) k$ h( {$ Y u) c' d
3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.
% S7 L( V; p' c4 N' T ~' W! G3 P公仔箱論壇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.! ]! W+ c' @) I3 {' ?5 O
Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.5.39.217.77:88986 X* E9 r; I4 }2 w$ \3 f) ^
Add the blended corn starch to thicken the gravy, and serve.( B: e q6 X: E; K
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 干貝蘿蔔粒(Carrot & Radish Cubes with Scallops)
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發表於 2008-1-15 03:55 PM
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