材料：公仔箱論壇# m. A/ i( @$ o. p
竹笙 100克
8 T$ y3 o; Q, T4 k P, g1 I$ ^粗芦笋 100克" p3 D. x0 b- @ ]3 o, D: ?
鲜贝 100克tvb now,tvbnow,bttvb* }) S) J) g: _' u; I7 j$ K
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调味:4 B& l" n0 _* G4 T/ l8 y
鸡精粉 适量
$ U4 H1 @# _4 t7 [tvb now,tvbnow,bttvb水 200毫升6 Q# b. W' J2 v) Q" @4 i X
芡粉 适量
W; w6 m/ H8 Y7 ?- ?" v5.39.217.76熟油 几滴
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# o& s; o4 d- w: ]% n$ B+ E0 N做法:6 Y- f! a+ a+ r7 l- m1 Y
竹笙泡软;芦笋斜切厚片;tvb now,tvbnow,bttvb1 B0 t5 i2 X7 q6 M+ |
鲜贝冲水沥干.
" L6 _3 n4 w5 a! C8 n' |将水和鸡精粉煮滚成鸡汤.
3 J- ] b5 U {9 z5.39.217.76先把芦笋汤熟,捞起沥干摆在盘上.3 I% r$ Z) v! E: q" O) r* V* L3 S
再把竹笙下汤里头闷片刻让它吸味,然后捞起摆在芦笋上.
; m$ \5 p5 H+ J* P& H6 Jtvb now,tvbnow,bttvb鲜贝下汤烫一下就可以捞起摆在竹笙上.
7 l7 r3 `, h' `6 B3 ctvb now,tvbnow,bttvb锅里的鸡汤打个芡,滴几滴熟油就可以淋在菜上.
0 u6 x, V* X/ t, n2 P公仔箱論壇公仔箱論壇1 r6 Z1 L X) l. ^7 O; r0 j3 C; P
小贴士:
- L% [& a7 K, J, [' G& Y2 Vtvb now,tvbnow,bttvb竹笙要泡水泡上一天,间中要换几次水,才能去除霉味.泡好后头尾都去掉,只保留中段.
, \( E: j0 }' c! C+ xBamboo Fungus with Asparagus公仔箱論壇0 d( W; _3 a$ U2 w
tvb now,tvbnow,bttvb, j( H" i; E; E3 j- d
Ingredients:5.39.217.76! `% X* s# X* t8 B
Bamboo Fungus 100gm
, c Q/ r. ~; s; Htvb now,tvbnow,bttvbThick Asparagus 100gm
# p p+ q% a1 B* P2 _6 KScallop 100gmtvb now,tvbnow,bttvb5 k/ s' {' @* E+ z o
tvb now,tvbnow,bttvb0 \- u m- O" c, y0 R
Seasoning:公仔箱論壇( A7 H1 }1 s# {6 I% Q5 E: U
Chicken Powder to tastetvb now,tvbnow,bttvb7 \& N. Z; Z4 S6 Q* ]( [2 L- v
Water 200ml
* _; L4 r1 z/ b, C0 l2 Rtvb now,tvbnow,bttvbCorn Starch a little . E0 W* C: e" p; y, X: e. _
Oil few drops
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) U$ J% J# k! E$ G2 n4 G3 ^! c1 {tvb now,tvbnow,bttvbMethod:. }0 O" D; p" _8 T7 b0 ]# {
Soak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop.
7 ?, W! f' v1 VBoil the water and chicken powder to make chicken stock.4 Q: |& K4 q1 j1 h; a# I- n' i( p7 o
Cook the asparagus in the stock; drain and place on a plate., t0 B/ c, Q/ r \& n
Cook the bamboo fungus in the stock; simmer for awhile to let it absorb the flavour, remove and set on top the asparagus. A9 X' X* x9 `/ x$ \
Cook the scallop in the stock; remove and set on top the bamboo fungus.8 z: B# t- w, M1 ]( }
Thicken the remaining stock, add drops of oil and drizzle over the dish. |
發表於 2007-4-12 02:10 PM
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