2 l- P+ s) I4 z; N" b公仔箱論壇Ingredients:% }8 {6 U) t5 x0 j: O
Bamboo Fungus 100gm * i! z2 T! W' s8 I% oThick Asparagus 100gm 9 q, x' a' q4 P; W3 x( ? w/ o公仔箱論壇Scallop 100gm) q* z. d3 c3 E( U G: b
1 h, s$ v# a K& u: H公仔箱論壇Seasoning: 5 W6 v1 p7 X6 S& z* Stvb now,tvbnow,bttvbChicken Powder to taste * D6 j# ?5 C) Q0 d5 aWater 200ml% N0 x+ [: h u2 R# r: n8 e2 K! ? e
Corn Starch a little 5.39.217.76/ Q' I+ z9 K! ?6 U# B B% I) \
Oil few drops 2 X, o V. m! K5 j/ u9 S; _' ~: w公仔箱論壇 ; N& ?5 z2 J+ ]3 C1 pMethod: ( i2 M8 k) w/ `3 v, ~4 x9 q" wSoak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop. ! G8 f- P9 A0 Y% _" TTVBNOW 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。Boil the water and chicken powder to make chicken stock.公仔箱論壇: ]6 ]2 l1 D6 c9 ]; ^% b3 n
Cook the asparagus in the stock; drain and place on a plate.公仔箱論壇! T& E# V2 d9 z# s E& S/ ?
Cook the bamboo fungus in the stock; simmer for awhile to let it absorb the flavour, remove and set on top the asparagus. & E) T9 W& i+ Z$ n0 ~公仔箱論壇Cook the scallop in the stock; remove and set on top the bamboo fungus.5.39.217.76! |" ?5 {. f( f i0 c; N* u
Thicken the remaining stock, add drops of oil and drizzle over the dish.