材料： ! x9 m) Z: S/ N/ R! D0 ?tvb now,tvbnow,bttvb竹笙 100克 1 T0 T% h( v. X$ p. N5 ^公仔箱論壇粗芦笋 100克 # }5 V+ W* _- |5.39.217.76鲜贝 100克5.39.217.767 b" D$ E, E: K& p3 B+ `$ e0 x
! u0 M- g. |7 o, J5.39.217.76调味:6 Z3 N( K2 x, @3 S1 L$ Z! R, _
鸡精粉 适量 * W% ~3 K. k; j# K水 200毫升 6 s B% f! u- }& B! t, I, e, P' A; V芡粉 适量 / Y& X- a0 L5 c% L) A4 ?5.39.217.76熟油 几滴公仔箱論壇$ A) _/ }0 d6 J% F5 g
公仔箱論壇+ u7 o4 P6 \! W+ V, [
做法: 5 Q5 U) r6 e. _ q3 S5 U9 v2 _公仔箱論壇竹笙泡软;芦笋斜切厚片;5.39.217.762 U& w0 c& z! ~
鲜贝冲水沥干. 8 [- l( e$ J7 ~/ h4 t, G/ S4 C将水和鸡精粉煮滚成鸡汤. 1 F. W$ }7 B- \ m. Z公仔箱論壇先把芦笋汤熟,捞起沥干摆在盘上.tvb now,tvbnow,bttvb. x+ z" h! V+ U
再把竹笙下汤里头闷片刻让它吸味,然后捞起摆在芦笋上.公仔箱論壇9 ?7 m* P' S1 S
鲜贝下汤烫一下就可以捞起摆在竹笙上. , q+ C- w3 V1 Q8 o) R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.) _$ v w+ C2 K, z O3 S9 @+ z% f
% t, d8 Q$ \6 p( f# m6 l小贴士: 3 N) E& I! M( Q% D) D0 t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. ' s' N) s: |- s5 b5 ^! W
Bamboo Fungus with Asparagus ' j+ U( C0 U' b5.39.217.76公仔箱論壇8 e _" q$ X; r8 ~% s. y/ U9 a
Ingredients: ' Q+ X1 B0 U# v/ k# M5.39.217.76Bamboo Fungus 100gm g, H: d4 N! A8 X, B& ^( H
Thick Asparagus 100gm5.39.217.76) a6 I- `! v/ I" `6 P% R9 M' P
Scallop 100gm , F0 h3 |6 o6 b+ s9 |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。 5 {8 D8 J7 q+ g+ Atvb now,tvbnow,bttvbSeasoning: * b- V U5 A( aChicken Powder to taste `3 _. P! q' F
Water 200ml 8 t' g. x) c: o, \+ u公仔箱論壇Corn Starch a little 5 { `7 J. d7 N$ V% ~公仔箱論壇Oil few drops ! v" u/ Z$ \6 I0 w7 `tvb now,tvbnow,bttvb 1 s2 Y! ]8 L, M" B公仔箱論壇Method: W. d% G+ d; K: A( ]; m/ ESoak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop. 5 _, L9 T6 f: U& Ctvb now,tvbnow,bttvbBoil the water and chicken powder to make chicken stock. * R$ S$ `$ u& z. r: @Cook the asparagus in the stock; drain and place on a plate. : p9 _+ |; k; Y( o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$ {( g9 i6 Ytvb now,tvbnow,bttvbCook the scallop in the stock; remove and set on top the bamboo fungus. 2 ?, X3 z9 O1 e) \4 z5.39.217.76Thicken the remaining stock, add drops of oil and drizzle over the dish.
