8 u6 {+ T5 E$ \Seasoning:公仔箱論壇) R$ i" Q( Y7 K% X' i& q- J# r
Chicken Powder to taste( b; I+ ^3 N! l* s* s- M
Water 200ml公仔箱論壇1 J; [7 F4 E, o j% U7 A
Corn Starch a little 3 ]; U# @# _ ?4 ~9 p w- E
Oil few drops) g! g8 E$ H8 Y' f( r# M) V; @4 z
+ S& ?9 z. L' `3 S' A! Ytvb now,tvbnow,bttvbMethod: & ?! X7 Q; [8 V: f! o% Ltvb now,tvbnow,bttvbSoak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop.tvb now,tvbnow,bttvb) Y9 D, Z A+ a6 \: b
Boil the water and chicken powder to make chicken stock.# \& Z. |5 W1 G: Q
Cook the asparagus in the stock; drain and place on a plate. 5 d/ L% I$ N @- M3 U/ GCook the bamboo fungus in the stock; simmer for awhile to let it absorb the flavour, remove and set on top the asparagus.9 d% J5 S9 h" E! u5 z* n4 ]6 W/ t
Cook the scallop in the stock; remove and set on top the bamboo fungus.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。) O7 c3 a. N" \; P: E/ l/ V
Thicken the remaining stock, add drops of oil and drizzle over the dish.