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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tvb now,tvbnow,bttvb: ^+ H; v( a: p+ {0 |
(去皮，切粒或挖成球狀)，乾干貝4顆，高湯100克5.39.217.77:8898. ~! V) t% }. n, c+ [; |' n
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調味料：tvb now,tvbnow,bttvb# A1 I* k# j: U6 |: m% ]- q5 z
鹽1/4茶匙
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芡汁：
粟粉1湯匙，水2湯匙tvb now,tvbnow,bttvb1 u( |. J+ C. @# G5 h$ F
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。7 U- Q- L# i$ k3 N! J, H& ^: s
做法：6 e. f% a, \, R  P! C
1. 將白蘿蔔粒和紅蘿蔔粒用沸水燙熟備用。
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。

INGREDIENTS
1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced ortvb now,tvbnow,bttvb* T3 M3 u( s/ A/ c6 t9 @5 N
scooped into ball shapes), 4 dried scallops, 100g soup stock

SEASONINGtvb now,tvbnow,bttvb6 u+ Q' H& P9 D5 A4 b
1/4 tsp salt
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THICKENING
1 tbsp corn starch blended in 2 tbsps water

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.
3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.tvb now,tvbnow,bttvb; \& Y7 C6 D& G& n2 z/ z3 f2 X5 U
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.公仔箱論壇# @  b" ~2 J/ x! A: }
Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.公仔箱論壇" c' ?$ n7 K! T; l% U6 f6 m
Add the blended corn starch to thicken the gravy, and serve.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& b  U( B( L% m

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