3 |2 Z/ e2 W! ~, e/ I. X, tTVBNOW 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。Seasoning:# L1 \" Q2 I, E5 i8 g5 ?
Chicken Powder to taste t! ]6 S. S# D {! c! ?5.39.217.76Water 200mlTVBNOW 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。# V* s h4 X( T/ h$ n2 |
Corn Starch a little ) i# P9 `5 Z9 r3 ?2 E7 jOil few drops 5 k9 J( ~0 d0 L; l* l' e5.39.217.76 ) {4 ]3 e! D( U# A% y2 d# l5.39.217.76Method:; Y4 V/ E% t$ ?
Soak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop.5.39.217.76' r- j$ ^# y: l+ o7 [0 s+ B
Boil the water and chicken powder to make chicken stock. 0 W7 e4 U* G( }$ X4 WCook the asparagus in the stock; drain and place on a plate.# b( E) g4 r/ j: W) Q
Cook the bamboo fungus in the stock; simmer for awhile to let it absorb the flavour, remove and set on top the asparagus. 0 S5 r4 e( G+ b0 ?( z* }3 |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。Cook the scallop in the stock; remove and set on top the bamboo fungus. 5 U3 ^8 |: G$ t7 Y1 y公仔箱論壇Thicken the remaining stock, add drops of oil and drizzle over the dish.