標題: [中式食譜] 竹笙芦笋烩鲜贝 [打印本頁]

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作者: icoworks    時間: 2007-4-12 02:10 PM     標題: 竹笙芦笋烩鲜贝

材料：tvb now,tvbnow,bttvb  \5 ^) ]6 S& Q5 Z
竹笙                100克tvb now,tvbnow,bttvb2 K6 h1 C, b, T# b) A! U
粗芦笋        100克tvb now,tvbnow,bttvb0 N$ i$ q! [2 |7 o& D
鲜贝                100克
6 r( w6 D: X) Z* j, {tvb now,tvbnow,bttvb公仔箱論壇4 j  T- [( r; Q9 q+ A6 J
调味:
/ F1 n" b) g  t0 m  p) R* ]鸡精粉        适量公仔箱論壇! u! ]4 b0 i5 s) K0 Z' J
水                200毫升+ g* T) K9 Q8 ^$ A- i$ D
芡粉                适量8 A" ?; e: m2 c
熟油                几滴tvb now,tvbnow,bttvb. X2 Y1 M* H  m; ?: A! e* m( O

1 b* j5 y' J" w( [8 @" F' T公仔箱論壇做法: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。( h% G" l; {( Z" O/ j
竹笙泡软;芦笋斜切厚片;tvb now,tvbnow,bttvb3 j" o- {6 ?) b; A
鲜贝冲水沥干.tvb now,tvbnow,bttvb$ y6 a. y1 g6 Z9 ]& e
将水和鸡精粉煮滚成鸡汤.
5 b2 c) z( a& U0 P4 G: D+ _% ?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。先把芦笋汤熟,捞起沥干摆在盘上.5.39.217.76$ J. D% l8 T" f+ Y6 n3 @
再把竹笙下汤里头闷片刻让它吸味,然后捞起摆在芦笋上.5.39.217.76: H- Z" B& ?$ c$ m
鲜贝下汤烫一下就可以捞起摆在竹笙上.
* c9 z0 K( d% j锅里的鸡汤打个芡,滴几滴熟油就可以淋在菜上.
+ V0 q& |, y6 j; n3 ytvb now,tvbnow,bttvb公仔箱論壇2 p+ z0 m9 y- x9 _
小贴士:
4 e+ t& y! [' b3 r0 x4 K5 E4 o$ }. e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.
, \3 R3 S7 {4 o, B3 J5.39.217.76Bamboo Fungus with Asparagus
6 r3 B2 ^/ x7 S! T& l1 O4 o# s5.39.217.76+ c- o3 t! W- }
Ingredients:
, g) y- w; u* {: j+ h/ Htvb now,tvbnow,bttvbBamboo Fungus                100gm' f; _+ P& H7 \2 X5 @% V
Thick Asparagus                100gm5.39.217.76# w2 Q2 X9 N+ {  a# ~9 w
Scallop                        100gm" C; O6 T5 d1 w2 s

6 X, O% x- A- |1 @# F; l2 s1 p# hSeasoning:
4 Z, Q0 ^0 f1 ]! c$ n( r+ c* }1 @Chicken Powder        to tastetvb now,tvbnow,bttvb) }2 x/ l% v% p$ d+ A) P
Water                        200mltvb now,tvbnow,bttvb4 y2 _$ {" W% A; R& U
Corn Starch        a little        % V$ S  U  G5 [( x2 f+ s
Oil                        few drops0 |" B1 d! H! Q& W& S; @
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Method:
( d9 N# ]$ L& ptvb now,tvbnow,bttvbSoak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop.5.39.217.76" I- G. D! x  b2 r
Boil the water and chicken powder to make chicken stock.
  q0 {- O) F5 J3 NCook the asparagus in the stock; drain and place on a plate.
* C4 E0 J/ d/ o% s# W! u# W. ]公仔箱論壇Cook the bamboo fungus in the stock; simmer for awhile to let it absorb the flavour, remove and set on top the asparagus.
" J! {! L! x/ \' q; mCook the scallop in the stock; remove and set on top the bamboo fungus.
. u" q, _7 f# b% h) ~公仔箱論壇Thicken the remaining stock, add drops of oil and drizzle over the dish.

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