4 f$ _# ^' j$ ] r2 rtvb now,tvbnow,bttvbINGREDIENTSTVBNOW 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。* G8 T# h8 ^) m+ n
1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced orTVBNOW 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。; K. T. d/ S% F |
scooped into ball shapes), 4 dried scallops, 100g soup stock 5 v6 e: V ~* [6 Y, ttvb now,tvbnow,bttvb / l9 `5 P" ~6 o* {5 |tvb now,tvbnow,bttvbSEASONING . P$ y' P2 I4 `- B0 ?0 w4 f1/4 tsp salt & q# M( |; ]- J/ m6 t+ |$ ?; ?+ 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。tvb now,tvbnow,bttvb' C* ]! h2 C% M( I" Z- O THICKENING 5 n) J n6 _* Mtvb now,tvbnow,bttvb1 tbsp corn starch blended in 2 tbsps water ' s6 t+ u0 e" I: d4 ptvboxnow.com公仔箱論壇* y9 T( u' L2 @. p3 Y METHODtvb now,tvbnow,bttvb8 }9 I; }) g" r" [
1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.. U9 D( n, r) p
2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft. 8 J, w2 d4 `/ w9 R: i& x; f) J& `tvb now,tvbnow,bttvb3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.公仔箱論壇 Y" i! g% Y& q. q: l
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.% y0 [/ W; c# K8 B2 S; }
Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.tvb now,tvbnow,bttvb6 |$ T7 j8 \. @6 p I# I$ S1 o7 m( v6 r
Add the blended corn starch to thicken the gravy, and serve. ( I! t { x! O, O4 ~9 [8 Otvboxnow.com
