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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：$ R4 {" S: x0 i1 b% V2 i
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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調味料：公仔箱論壇! P5 D8 U! U, s5 q7 ?
鹽1/4茶匙% `$ |7 J! X) u) j0 ~) w  U. r

芡汁：
粟粉1湯匙，水2湯匙

做法：tvb now,tvbnow,bttvb2 |; l. ^- t; a; `0 ]$ W
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。
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INGREDIENTS
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 stock7 h9 Y+ B1 U. {+ T( j6 v  S+ v# P+ |

SEASONING
1/4 tsp salt
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THICKENING
1 tbsp corn starch blended in 2 tbsps water
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METHOD
1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.公仔箱論壇  \( ~/ m3 b3 |' z# ^1 }0 J
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.* J9 ]+ n8 B2 |
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9 m. U0 E; c, a- v
Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.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。9 c6 r4 ^* k  \3 |- s
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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