& A: }( s8 v. R, T1 t& S5.39.217.76Ingredients: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。. k2 r! j3 F h4 S
Bamboo Fungus 100gm 9 b T. l7 [( d1 y( H) |公仔箱論壇Thick Asparagus 100gm / ^: j" u! V* A公仔箱論壇Scallop 100gm & k4 B+ l) s% a$ @ 9 C& A7 U8 q( M3 t2 A6 xSeasoning:/ M$ O, k' E9 L2 H7 m, D: B4 M7 v
Chicken Powder to taste ) f5 ^0 m/ L4 {: u6 _Water 200ml # l( H# n P* c- [/ G3 H' S; yCorn Starch a little 2 ?, p! j$ _* p- V1 Z5 X
Oil few drops W5 H" n7 p- H: _' }* _5.39.217.76 7 d) ]% \; J2 h7 V$ U* e公仔箱論壇Method:公仔箱論壇: K; a/ O* x" P3 Z9 q5 V
Soak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop.5.39.217.767 \/ a+ c2 o( L+ X; \
Boil the water and chicken powder to make chicken stock. R& `# \& O0 Q. Q- Y
Cook the asparagus in the stock; drain and place on a plate. B" b, S! t' V) C* e' |- q; ]tvb now,tvbnow,bttvbCook the bamboo fungus in the stock; simmer for awhile to let it absorb the flavour, remove and set on top the asparagus.公仔箱論壇3 b# t* Y2 B5 { C9 z; W3 s
Cook the scallop in the stock; remove and set on top the bamboo fungus. 2 z0 u d# P' R/ I公仔箱論壇Thicken the remaining stock, add drops of oil and drizzle over the dish.