% X5 F& T6 H5 H' s1 tIngredients:: L! J0 c" r6 c2 z" A
Bamboo Fungus 100gmtvb now,tvbnow,bttvb3 A7 {3 i( `; c- j" ~
Thick Asparagus 100gm5.39.217.76( m3 z! I# ~+ N' F6 G' g- q3 R
Scallop 100gm公仔箱論壇% C, a$ \% }- {+ c7 r
5.39.217.768 X0 W! A3 P/ C/ D3 \- r$ c
Seasoning: ( Y4 ]/ Y; T. H- o公仔箱論壇Chicken Powder to taste 7 u2 {. j4 S3 qtvb now,tvbnow,bttvbWater 200ml5.39.217.76 e, r- O) [/ T
Corn Starch a little 1 x# u5 R, J( Z( r4 N* W8 z0 x8 x otvb now,tvbnow,bttvbOil few drops % U [7 q+ C! L" ^7 Z- I! N5 S% t% A- G* S
Method: ' M' D. f" h, d: E: s" e9 X' r% ?( Otvb now,tvbnow,bttvbSoak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop. ! Y1 e0 M; D% ~5 q5 t5 w5.39.217.76Boil the water and chicken powder to make chicken stock.$ b/ V) Z8 o) G$ z8 ?
Cook the asparagus in the stock; drain and place on a plate. ) |3 c% W' t F( N4 [0 QTVBNOW 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。Cook the bamboo fungus in the stock; simmer for awhile to let it absorb the flavour, remove and set on top the asparagus.tvb now,tvbnow,bttvb- p1 V1 Y/ c+ k& V
Cook the scallop in the stock; remove and set on top the bamboo fungus. " K" [1 H* B) u" P; n8 Z" e5 `. t$ Ptvb now,tvbnow,bttvbThicken the remaining stock, add drops of oil and drizzle over the dish.