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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：
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
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鹽1/4茶匙公仔箱論壇6 I0 N, ]' g6 Y; J8 ^, r

芡汁：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 [- _; P, g* h, F* S9 W6 q# |: X
粟粉1湯匙，水2湯匙  }+ ?0 o6 }* L

做法：公仔箱論壇7 A( e: C' z- G# t
1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。5.39.217.77:8898; R, J) F2 X1 P5 T
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。# \6 C. g' R6 i" \4 [
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。3 g$ }& c# A* h

INGREDIENTS公仔箱論壇* {$ v& @; u8 }# B
1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or
scooped into ball shapes), 4 dried scallops, 100g soup stock公仔箱論壇9 ]) Q" S2 t; e* U  J" R/ g

SEASONING
1/4 tsp salt6 Y9 s2 h/ x; J' W& I

THICKENING公仔箱論壇' t- b: a- I% t/ g
1 tbsp corn starch blended in 2 tbsps water公仔箱論壇4 {/ p, Q8 O) q* n  ~- D: T$ P

METHOD
1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.tvb now,tvbnow,bttvb/ H. C3 n! R/ F9 S9 x! W3 B, |
2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.
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,bttvb4 V  S* f( j" _( j# B! J
Add the blended corn starch to thicken the gravy, and serve.

干貝蘿蔔粒(Carrot & Radish Cubes with Scallops)
5.39.217.77:88987 E$ j- D/ L0 {; R& p4 b

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