, y$ M: y* W9 V. K) q" d6 ?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。2 n" m; V" x( a: o5 p& i& \' n
竹笙泡软;芦笋斜切厚片;6 C7 t' j$ w4 z8 J
鲜贝冲水沥干.* g$ A3 S+ s6 i/ b- O, G, e d! o
将水和鸡精粉煮滚成鸡汤. 9 g- c# I s( c! y1 f公仔箱論壇先把芦笋汤熟,捞起沥干摆在盘上. 8 v/ K; b2 l! e7 D0 Y( b- x% @9 y5.39.217.76再把竹笙下汤里头闷片刻让它吸味,然后捞起摆在芦笋上. , N$ }- t j. R* s4 i5 i) T, ltvb now,tvbnow,bttvb鲜贝下汤烫一下就可以捞起摆在竹笙上.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。, Z5 S( c! F+ R+ ?# Y
锅里的鸡汤打个芡,滴几滴熟油就可以淋在菜上. ; @4 o0 x8 o! `# Atvb now,tvbnow,bttvb ) E! R( Q$ `( n1 E3 C, xtvb now,tvbnow,bttvb小贴士: . w) ^( P- E: K3 m; M& K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. - t: o5 ]* _7 l; Y' g# ?公仔箱論壇Bamboo Fungus with Asparagus 4 k j" u" b5 K7 ]. P5.39.217.76 # U: n3 F. D/ b" i7 l' G( P' utvb now,tvbnow,bttvbIngredients: - R8 s+ D' T/ n5 ^3 Q1 LBamboo Fungus 100gm , s3 K% m$ ^, L) n8 [公仔箱論壇Thick Asparagus 100gm o/ |" f2 C1 |9 g1 ~! R6 Z- R
Scallop 100gm . G' Y( c% ?; C0 h1 x- f公仔箱論壇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。2 g" e) ^, }9 I4 b
Seasoning:5.39.217.764 d6 [$ |- t$ m3 h! s& K
Chicken Powder to taste5.39.217.76, e5 `& \9 v- o9 T
Water 200ml公仔箱論壇; V4 h5 t* J/ P1 U7 T% ~3 V
Corn Starch a little 5.39.217.76/ o: q/ P: k1 h) ^' _: d& g; L& M
Oil few dropstvb now,tvbnow,bttvb8 D6 w: E5 C2 k2 F1 B3 c8 s
8 a- G* ?0 w( K5.39.217.76Method: - M. t3 \4 U+ q7 ~8 K' t: W$ MTVBNOW 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. - P! p- l2 T2 Ttvb now,tvbnow,bttvbBoil the water and chicken powder to make chicken stock. 7 i% q) B9 l4 E) w. n6 D公仔箱論壇Cook the asparagus in the stock; drain and place on a plate. 3 F% J2 k4 [) B1 S) R% o# zTVBNOW 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. ! c6 X& S* G7 z) L9 K/ w( _% C) Q公仔箱論壇Cook the scallop in the stock; remove and set on top the bamboo fungus. / [1 |3 B% M# i" R. f6 q5.39.217.76Thicken the remaining stock, add drops of oil and drizzle over the dish.
