材料：tvb now,tvbnow,bttvb. \6 n; J6 ^ D
竹笙 100克/ [& c: D0 C& N% [8 y6 p% p. x
粗芦笋 100克5.39.217.76. i6 d8 Z4 M- `- c
鲜贝 100克 & O# t* S, ^+ Y+ s& o; N公仔箱論壇8 R( J) y3 n3 r
调味: " Y4 d+ m$ N9 q! y( B. K* }( K5.39.217.76鸡精粉 适量 : Z5 d3 ^. Q ?: R Q+ n公仔箱論壇水 200毫升 9 y" g9 w5 x& H9 y0 P T3 @5.39.217.76芡粉 适量公仔箱論壇% v! x+ S% H, k8 s6 O
熟油 几滴tvb now,tvbnow,bttvb7 a: R' |$ p7 A- h6 _
( |5 V) m% l* ^& d) K公仔箱論壇做法:, G9 `0 q) ^0 w. m/ X: k- a
竹笙泡软;芦笋斜切厚片; 9 o9 Q2 E7 J: ]# A J) dTVBNOW 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。鲜贝冲水沥干.tvb now,tvbnow,bttvb4 H% b9 @* X# u; ~6 z6 H7 A
将水和鸡精粉煮滚成鸡汤.tvb now,tvbnow,bttvb& f+ R' r0 w, j2 Q: Z% o3 ^
先把芦笋汤熟,捞起沥干摆在盘上. $ \0 C: b3 J# p' r& {1 G再把竹笙下汤里头闷片刻让它吸味,然后捞起摆在芦笋上. ; p0 l& U+ S! o6 I% A5.39.217.76鲜贝下汤烫一下就可以捞起摆在竹笙上.tvb now,tvbnow,bttvb0 a4 F K% d: Z5 |8 N P
锅里的鸡汤打个芡,滴几滴熟油就可以淋在菜上.# Y8 J$ O7 D8 G. R
公仔箱論壇, y- ~$ G5 G% e; k
小贴士: ' ]% l; I' J3 d" W l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. tvb now,tvbnow,bttvb( d3 a. Z) D9 S. f# O( A Z
Bamboo Fungus with Asparagus 6 ?% [: b/ v1 @6 f/ O" Y( [; s3 Q5.39.217.76 2 l5 B @% N" k. P7 ^9 J" |$ itvb now,tvbnow,bttvbIngredients:6 h- M$ M: R7 t9 }
Bamboo Fungus 100gm9 H% j5 [, Z4 Q4 p; t0 k8 _( ~" }
Thick Asparagus 100gm3 Y; F1 V( M! k8 @
Scallop 100gm 2 `/ t+ Q9 a. G: s, @0 U7 D6 H5.39.217.76 ! W6 q ]" i9 U: ]( w- `Seasoning:公仔箱論壇4 H% m2 W8 f5 ]/ C ~; c. r
Chicken Powder to taste5.39.217.76/ n9 e2 M; F) @3 F7 O5 u
Water 200ml * p( m5 v7 C( N2 O1 K+ |公仔箱論壇Corn Starch a little tvb now,tvbnow,bttvb4 y( L1 o- L7 L1 V
Oil few drops2 i( H2 e/ H* ^+ v
/ J5 \3 z+ r: o" F, r. z/ ^0 T' F0 P1 _tvb now,tvbnow,bttvbMethod: / t1 N" ~1 J& w6 q; z: h1 g7 T jSoak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop. $ a; H. F, Y2 c& ?1 m5 V公仔箱論壇Boil the water and chicken powder to make chicken stock.$ X& }5 E3 {) e+ z% R
Cook the asparagus in the stock; drain and place on a plate.tvb now,tvbnow,bttvb- N c& m/ q1 ~" u& {! \
Cook the bamboo fungus in the stock; simmer for awhile to let it absorb the flavour, remove and set on top the asparagus.4 B! H$ E* m1 b3 ^3 p
Cook the scallop in the stock; remove and set on top the bamboo fungus.! c% M; p8 j. M# A# Q
Thicken the remaining stock, add drops of oil and drizzle over the dish.
