材料： $ o6 o7 c# \8 {# j3 s竹笙 100克- j. V( t. ] H6 C! Z
粗芦笋 100克 # {, p' x- d8 p8 X1 |tvb now,tvbnow,bttvb鲜贝 100克5.39.217.76( X* P6 X2 Z& h, K3 q+ U$ R
/ I6 g% x2 ?: }3 V* I9 o% ~7 w' F) m5.39.217.76调味:; q3 ]) e5 Q1 w/ v" ?7 N" p
鸡精粉 适量 , B k: Y4 h& J# j. u水 200毫升 8 r- N* u# D" b2 y/ U2 f5.39.217.76芡粉 适量5.39.217.76% v7 g% v, A) L+ ^* {! j; Y; w
熟油 几滴 / a0 z1 q- S5 I: J1 k! ?公仔箱論壇 0 \0 h" R' b0 H: Y% j. r4 b做法: 2 K1 r( Z1 `9 s3 n5.39.217.76竹笙泡软;芦笋斜切厚片;; i8 u: O" V" R+ r* o+ T: x
鲜贝冲水沥干.5.39.217.76/ J- K, I- ?4 _, ]$ U
将水和鸡精粉煮滚成鸡汤.; E" {1 S3 f) k* M% h3 z
先把芦笋汤熟,捞起沥干摆在盘上.公仔箱論壇8 @4 m* k% k5 B! ?! g& \5 i
再把竹笙下汤里头闷片刻让它吸味,然后捞起摆在芦笋上. * r G/ [0 N2 x: t; j鲜贝下汤烫一下就可以捞起摆在竹笙上.5.39.217.768 g2 H; s" t$ n; p }- _! ^
锅里的鸡汤打个芡,滴几滴熟油就可以淋在菜上.# J* i0 A$ l' [1 J5 ~- {
公仔箱論壇9 q" o# O3 ` L, A* u
小贴士: ! I2 s. h7 `) x6 Q: I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. 7 i+ N& m6 i9 Y! b$ h. X4 S7 i% b5.39.217.76Bamboo Fungus with Asparagus* G$ Q+ q. w3 T; d7 }, ?& O% H
0 E g* U" W! ^2 k; ?) VTVBNOW 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。Ingredients:tvb now,tvbnow,bttvb9 ~, K! o1 _/ ~$ ]
Bamboo Fungus 100gm: n7 ~+ x. P: C+ _9 z
Thick Asparagus 100gm 3 u% [! d# v* h, o/ z5.39.217.76Scallop 100gm , L+ v2 S( _1 j' C5.39.217.76 6 v' |3 q1 y0 e2 T6 O$ ^& G公仔箱論壇Seasoning: $ N) w$ @: M2 K0 v公仔箱論壇Chicken Powder to taste9 t& W% h" Z+ m1 y$ s) @7 j2 i8 R# \
Water 200mltvb now,tvbnow,bttvb0 K: D2 B2 |3 n. [# V% U4 ~) E
Corn Starch a little tvb now,tvbnow,bttvb; d5 r8 W" Q8 b% J6 H
Oil few drops- `6 M+ A4 L9 {$ {8 X1 l
tvb now,tvbnow,bttvb( ~# j0 {( I- B u. f K0 F6 P
Method: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。5 d6 M3 c7 `* V7 H/ C
Soak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop.5.39.217.766 R; Q9 z0 g! _! g
Boil the water and chicken powder to make chicken stock. # s: }$ c) Q1 E5.39.217.76Cook the asparagus in the stock; drain and place on a plate. , E( N7 M' |' o1 ?1 m* J) K0 Y5.39.217.76Cook the bamboo fungus in the stock; simmer for awhile to let it absorb the flavour, remove and set on top the asparagus.6 e2 M6 }5 e- H5 {8 S
Cook the scallop in the stock; remove and set on top the bamboo fungus.% |: I8 ^" ^- ^% |& f. @
Thicken the remaining stock, add drops of oil and drizzle over the dish.
