! E& Q' N5 Z3 |' I3 _/ a5.39.217.76Ingredients: ( i; h/ z( N4 ^% G9 i2 vtvb now,tvbnow,bttvbBamboo Fungus 100gmTVBNOW 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。 [4 \- @3 a8 w! b( y6 ~
Thick Asparagus 100gm' e4 H! T: T6 d# i2 K' h
Scallop 100gm ! x2 V' V* j/ W: f, ]3 n, N5 Ctvb now,tvbnow,bttvbTVBNOW 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。, a) d7 j& o' @( l7 Y2 d
Seasoning: + M6 B, P9 G `2 I5.39.217.76Chicken Powder to taste5.39.217.76+ o& h# L$ Z- j9 F
Water 200ml 5 g5 h+ m/ p9 x* z3 g) YCorn Starch a little 0 @* X* G) F% v& s- YTVBNOW 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。Oil few drops 5 T0 D/ l# b8 ]; u2 u! ]; I1 t& O/ Itvb now,tvbnow,bttvb5.39.217.76( ~2 x4 a- y0 f
Method:7 e9 ?- }% \6 C. }. ?
Soak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop. ! o% h4 \ \- h) G4 m# A7 lBoil the water and chicken powder to make chicken stock. ' q4 @* ~* X+ J$ S+ O. |+ `% G8 Qtvb now,tvbnow,bttvbCook the asparagus in the stock; drain and place on a plate.5.39.217.763 [0 b O/ I% H5 l
Cook the bamboo fungus in the stock; simmer for awhile to let it absorb the flavour, remove and set on top the asparagus.: U; U- ?0 H5 \) w# ?, ]; U. g
Cook the scallop in the stock; remove and set on top the bamboo fungus. 1 I8 K g1 \' _$ F1 } G5 aThicken the remaining stock, add drops of oil and drizzle over the dish.