2 s, t1 l3 T$ w2 t9 i- a" `tvb now,tvbnow,bttvbIngredients:公仔箱論壇0 z0 p: R$ k4 y0 S, _
Bamboo Fungus 100gmtvb now,tvbnow,bttvb9 n* x0 i5 ]$ o7 ?' V5 Q
Thick Asparagus 100gm! T$ _9 p7 q& B, M7 L9 T* X2 h
Scallop 100gmtvb now,tvbnow,bttvb( L9 y5 q( s" T/ n: _0 D
公仔箱論壇( Q" i2 o; R5 i3 n# l
Seasoning: * T$ x! s5 V s# Q Z, }+ {0 C5.39.217.76Chicken Powder to taste 5 M3 ~5 \3 ]/ YWater 200ml & Q# t+ v _/ S5.39.217.76Corn Starch a little * B: k% y9 M3 J- {2 p/ d
Oil few drops * Z% k7 K$ m+ s$ N0 T/ q% i公仔箱論壇 / U# D! }7 D, z+ K! x aMethod: 5 f9 O( l$ P4 k, gTVBNOW 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。Soak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop.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 ?0 P; l: V
Boil the water and chicken powder to make chicken stock.5.39.217.76+ d1 A7 y( X, T$ x) K( z
Cook the asparagus in the stock; drain and place on a plate. * t ~/ C2 G+ l1 H9 GCook the bamboo fungus in the stock; simmer for awhile to let it absorb the flavour, remove and set on top the asparagus.& }0 r1 G9 \$ h# z
Cook the scallop in the stock; remove and set on top the bamboo fungus. . Q9 p) ] o2 d2 L" D/ ]0 }: e5.39.217.76Thicken the remaining stock, add drops of oil and drizzle over the dish.