9 \% y Q' A" X+ n2 H7 D. P9 X小贴士: 3 m2 s3 z1 u# q& E2 {9 D公仔箱論壇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. & b0 V" V$ ]3 P; ~4 Q/ Z/ y/ b5.39.217.76Bamboo Fungus with Asparagustvb now,tvbnow,bttvb+ Z6 H& }+ k# U" |- R6 _
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Ingredients: 5 @' H) K8 L8 N/ r/ p jBamboo Fungus 100gm / y4 ^* h* y+ ]/ n- m( Q; f0 A5.39.217.76Thick Asparagus 100gm , g0 I3 P+ d. b2 W% [Scallop 100gm 7 T3 N5 f# {* K! k* b: a ; b- m) G1 z) ~+ M0 k# }1 H4 btvb now,tvbnow,bttvbSeasoning: & \( o+ U( R* I3 k- zChicken Powder to taste5.39.217.765 O& }7 M7 N( }/ O) s% I
Water 200ml/ N7 J( h1 s. ~
Corn Starch a little 2 x: ]) z& a8 a9 c7 A5 ^1 S2 V5.39.217.76Oil few drops4 M) A6 }" }7 @
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Soak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop. ( D9 k; z; ^3 o# }Boil the water and chicken powder to make chicken stock. 5 G0 k5 }$ k2 k) z( jCook the asparagus in the stock; drain and place on a plate. 7 F' X$ }1 {$ r6 Q4 A5 K( X公仔箱論壇Cook the bamboo fungus in the stock; simmer for awhile to let it absorb the flavour, remove and set on top the asparagus. % z& K+ M% u, {! R, RCook the scallop in the stock; remove and set on top the bamboo fungus. 0 ?1 h& k N9 E6 L) PThicken the remaining stock, add drops of oil and drizzle over the dish.
