材料： 1 }: k' \# s, C1 ]. O n公仔箱論壇竹笙 100克; }- U! }7 e! b4 e. U( C0 X7 v) Z: g
粗芦笋 100克5.39.217.76" I" s3 o+ T* r5 ?9 O
鲜贝 100克" n5 Q5 q6 [ q2 p) o
) h% b4 Z1 l8 M1 r3 l
调味: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。; o4 I% a. k) S/ n( I2 m" W6 ~
鸡精粉 适量公仔箱論壇/ j+ S* c3 J& @9 [( f
水 200毫升: a& d6 X+ E2 m* i% F; F) Q
芡粉 适量 " Z7 Q+ S2 B# {: V( T3 u K5.39.217.76熟油 几滴公仔箱論壇& i3 Q$ g7 f+ o* q5 [# ^5 r
+ \! U4 f/ q! k8 k+ Z5.39.217.76做法:tvb now,tvbnow,bttvb# b" V! b. m+ ]% N8 Y. T
竹笙泡软;芦笋斜切厚片;4 q; K# j- [# q5 M+ v
鲜贝冲水沥干.公仔箱論壇! q8 W3 j: K3 n) J" j, o
将水和鸡精粉煮滚成鸡汤.5.39.217.76! d D1 a$ |/ e7 q& f
先把芦笋汤熟,捞起沥干摆在盘上.. O6 O: b2 u9 y& A* V2 \, 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.tvb now,tvbnow,bttvb( c6 p& {+ A/ K
鲜贝下汤烫一下就可以捞起摆在竹笙上. 4 S9 o7 A' Y3 o: u$ \公仔箱論壇锅里的鸡汤打个芡,滴几滴熟油就可以淋在菜上. ; ^$ x- W' C, {公仔箱論壇 2 d: s0 H" F1 j! P0 G; ]' P- X5.39.217.76小贴士: T: Y$ u- F; p/ F2 C! E4 w) {3 ~
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. 公仔箱論壇: I% M% P4 b$ _5 r- N8 n3 q
Bamboo Fungus with Asparagustvb now,tvbnow,bttvb! E' K- z' e& N2 q, A0 I
5.39.217.76: f% b& W! X1 [* M
Ingredients: , |7 H& C. ` M* kBamboo Fungus 100gm " P1 L" B; r4 z2 L) T/ ?Thick Asparagus 100gmTVBNOW 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。9 J+ Z$ n7 y( B- L1 q9 b
Scallop 100gm 7 E: e- S! y3 I q+ a J# E+ w , g) B( @9 }& N6 w2 A5.39.217.76Seasoning:' e7 R+ g' |# R+ l1 b
Chicken Powder to taste & X2 b: p) M) r公仔箱論壇Water 200ml 4 ?; `: b4 Q6 h! t5 _tvb now,tvbnow,bttvbCorn Starch a little 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。, K7 G# J7 {" {& c
Oil few drops& o, J# Q2 B# b5 Y2 X% U* e* h; S
5.39.217.769 k' o2 w" X2 Z. g; u% D
Method: * w+ ]" J# E4 q* lSoak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop.% {$ P1 C7 r! P; s* a
Boil the water and chicken powder to make chicken stock.: F, d A% a8 W Y" ?- }
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。% n6 M6 o% y+ U' g
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,bttvb8 a7 P/ Q8 I5 V( e ?' ^6 b
Cook the scallop in the stock; remove and set on top the bamboo fungus.& r+ {! f6 M( y
Thicken the remaining stock, add drops of oil and drizzle over the dish.
