& f0 T* \6 p8 i- _; P0 LIngredients: & y+ T1 s+ m# H5 { B. |$ C公仔箱論壇Bamboo Fungus 100gm ' Z# s7 r# I5 a" C6 N1 Y4 kThick Asparagus 100gm + c6 T8 N3 R' ztvb now,tvbnow,bttvbScallop 100gm " U" X3 R% f) S, t5 J; C A, |5.39.217.768 Z! u6 S4 C8 D2 m3 O) v% |
Seasoning:5.39.217.76 h* c' W" W8 M
Chicken Powder to taste$ x b! u) M9 B' w8 O) p% t
Water 200mltvb now,tvbnow,bttvb. m: j& [" M; i+ n
Corn Starch a little 0 w+ b3 q, H/ |1 ~/ ZOil few drops 1 m3 C) d- g" }2 l( v- C0 Xtvb now,tvbnow,bttvb . L. D9 o8 Y) }1 q9 ~8 Itvb now,tvbnow,bttvbMethod: 7 a! f8 W- S$ b# E! s/ J; }Soak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop. ; a! M/ m0 g5 ttvb now,tvbnow,bttvbBoil the water and chicken powder to make chicken stock.tvb now,tvbnow,bttvb9 h+ Z0 e& Z% k; K
Cook the asparagus in the stock; drain and place on a plate.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。4 P. e$ ]6 F+ ?* i" U! z
Cook the bamboo fungus in the stock; simmer for awhile to let it absorb the flavour, remove and set on top the asparagus. 1 U8 U& Q; F- \* }Cook the scallop in the stock; remove and set on top the bamboo fungus. ( e# U* e1 A2 v4 f% Y" O5.39.217.76Thicken the remaining stock, add drops of oil and drizzle over the dish.