材料：# d8 c1 ^/ K) l( `. ^, n$ ~# N
竹笙 100克. l* N2 V0 i% g1 e
粗芦笋 100克 ; [" J. T" Q6 I鲜贝 100克 - @5 [2 q$ G8 o. r6 t0 Z7 L5.39.217.76 ! r) O6 X4 B# `1 I调味: 9 F1 j/ n1 q! K公仔箱論壇鸡精粉 适量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。: W! i8 ^6 R% p
水 200毫升 5 ~0 \- E6 K4 B( b& m2 p9 A" ]公仔箱論壇芡粉 适量 ; s5 N% I3 j& N0 y+ `: @5.39.217.76熟油 几滴 4 j* G+ d- r$ g$ e* n' u公仔箱論壇 - I( a. w: m* M/ I A5.39.217.76做法:5.39.217.76' a4 O5 D& _6 E* u# b! @
竹笙泡软;芦笋斜切厚片;5.39.217.76) m! @7 o6 D2 M, f3 d' W
鲜贝冲水沥干.tvb now,tvbnow,bttvb& z2 |' O$ X+ N* W2 {8 a$ }" L
将水和鸡精粉煮滚成鸡汤.* g0 n+ h3 M) s' c1 C( e0 t
先把芦笋汤熟,捞起沥干摆在盘上. / L8 w7 ~# z3 P- d' xtvb now,tvbnow,bttvb再把竹笙下汤里头闷片刻让它吸味,然后捞起摆在芦笋上. " o+ m, e. l h* u/ L# f5.39.217.76鲜贝下汤烫一下就可以捞起摆在竹笙上.5.39.217.764 s# I* r* R! ~3 E, ~- G+ l( j
锅里的鸡汤打个芡,滴几滴熟油就可以淋在菜上. 2 s' V h+ e1 p2 N2 n6 T! f6 |6 R V& i- l# e$ ~9 `9 k* G3 [1 @9 Atvb now,tvbnow,bttvb小贴士: 9 e' U3 ]( Z! `# P: c# N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. * S3 ?) [" ~8 j- e0 U公仔箱論壇Bamboo Fungus with Asparagus6 ]; h1 x- X* }6 p4 h; ?$ U* j3 G% j
( r4 k3 Q2 n3 X. oTVBNOW 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:公仔箱論壇1 w0 p& v4 _: L0 G( O. }
Bamboo Fungus 100gmtvb now,tvbnow,bttvb* x5 I( ^/ J4 `! k3 y. G0 N
Thick Asparagus 100gm % U( i0 a5 f- U; OScallop 100gm 2 `. t3 L- [3 X4 d. x e/ h: j5.39.217.76tvb now,tvbnow,bttvb3 ^9 R% N7 C" s& j0 I3 |+ p$ p+ T
Seasoning: . [0 [3 \( P- l公仔箱論壇Chicken Powder to taste, S5 G; s/ B; Z2 N: {' o9 u, T
Water 200ml - U7 n4 B8 u, B1 c" t+ w/ |1 W公仔箱論壇Corn Starch a little ) i, x; k# s$ a& |) q公仔箱論壇Oil few dropstvb now,tvbnow,bttvb5 a5 w3 X3 x- o z/ J
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。7 ]0 h5 ~9 y; ^% o+ k$ B
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。# `$ _. Q3 M" D. Y4 u. b
Soak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop. 9 P' e# i1 C+ d z. P F' H公仔箱論壇Boil the water and chicken powder to make chicken stock.3 {7 s6 y. C+ t/ v, Y6 H7 T
Cook the asparagus in the stock; drain and place on a plate. ! m3 |+ E7 \$ [, |0 oCook the bamboo fungus in the stock; simmer for awhile to let it absorb the flavour, remove and set on top the asparagus. ' t* X8 ]9 ?0 Q" T5.39.217.76Cook the scallop in the stock; remove and set on top the bamboo fungus. ) @5 x1 v- D% p- iThicken the remaining stock, add drops of oil and drizzle over the dish.
