標題:
[中式食譜]
竹笙芦笋烩鲜贝
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作者:
icoworks
時間:
2007-4-12 02:10 PM
標題:
竹笙芦笋烩鲜贝
材料：
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竹笙 100克
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粗芦笋 100克
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鲜贝 100克
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调味:
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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。, ?3 M: m. {$ a& }; c9 j- o
水 200毫升
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芡粉 适量
) H8 Y9 v% T {; ]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。
熟油 几滴
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做法:
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竹笙泡软;芦笋斜切厚片;
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鲜贝冲水沥干.
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将水和鸡精粉煮滚成鸡汤.
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先把芦笋汤熟,捞起沥干摆在盘上.
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再把竹笙下汤里头闷片刻让它吸味,然后捞起摆在芦笋上.
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鲜贝下汤烫一下就可以捞起摆在竹笙上.
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锅里的鸡汤打个芡,滴几滴熟油就可以淋在菜上.
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小贴士:
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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.
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Bamboo Fungus with Asparagus
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Ingredients:
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Bamboo Fungus 100gm
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Thick Asparagus 100gm
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Scallop 100gm
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Seasoning:
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Chicken Powder to taste
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Water 200ml
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Corn Starch a little
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Oil few drops
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Method:
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Soak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop.
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Boil the water and chicken powder to make chicken stock.
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Cook the asparagus in the stock; drain and place on a plate.
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Cook the bamboo fungus in the stock; simmer for awhile to let it absorb the flavour, remove and set on top the asparagus.
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Cook the scallop in the stock; remove and set on top the bamboo fungus.
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Thicken the remaining stock, add drops of oil and drizzle over the dish.
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