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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：. G0 \9 L& a# \. x# _  t1 Q1 `% M8 [8 {
白蘿蔔1/2條 (去皮，切粒或挖成球狀) ，紅蘿蔔1/2條
(去皮，切粒或挖成球狀)，乾干貝4顆，高湯100克

調味料：
鹽1/4茶匙& r; o: {% w# u8 e5 T( {7 S
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。, ?& n( A$ [/ n  E
芡汁：
粟粉1湯匙，水2湯匙
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。/ _. ~1 R( K$ q7 k: ]6 r9 `
做法：
1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。5.39.217.77:88981 t' I' S* O& Q' i% o" x4 {! C5 _# l
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。$ E' k. l" u8 J$ h% I3 W5 x! o

INGREDIENTSTVBNOW 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。+ d4 j( z0 U5 g
1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or- Q5 T: m; V9 X# j
scooped into ball shapes), 4 dried scallops, 100g soup stock公仔箱論壇! x/ D  K0 @+ P# n

SEASONING
1/4 tsp salt" |+ H, |8 n! n* `3 J
- p: ]$ o4 ~- t' J
THICKENING
1 tbsp corn starch blended in 2 tbsps water5.39.217.77:88987 F6 |, V; ?# S: }9 n; x

METHOD
1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.
2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.* w! e7 W5 z0 T
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.
Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.tvb now,tvbnow,bttvb/ ]9 z6 b; j& T2 v; }
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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