材料：6 M( P; F, l0 S
竹笙 100克www3.tvboxnow.com1 x! g. {# U. G$ Z& e) E% V
粗芦笋 100克 S1 R* r, {$ Y" S( F' ?
鲜贝 100克
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调味:
. s& F x, E' c2 Z( v# l8 q' Ctvb now,tvbnow,bttvb鸡精粉 适量6 G- S" r/ _; \& U7 U* h1 v
水 200毫升
' q& b& b Q! A Y, |芡粉 适量www3.tvboxnow.com- I) E3 {6 E3 d) _% u
熟油 几滴4 e! b* g8 V' \# G( n
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做法:, e! H$ o8 y/ U' Z, |0 Z
竹笙泡软;芦笋斜切厚片;tvb now,tvbnow,bttvb) V* w8 ^" S( b, W8 S9 }9 S
鲜贝冲水沥干.3 k( m/ a0 ~/ h6 }7 e, B# X
将水和鸡精粉煮滚成鸡汤.+ `6 _! [& n* ~' F
先把芦笋汤熟,捞起沥干摆在盘上.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。- m/ y# [( l. P2 t
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' N& C& ^' i% ` p) H, w- {
鲜贝下汤烫一下就可以捞起摆在竹笙上.
% y% Y/ B s9 ]) u) jtvb now,tvbnow,bttvb锅里的鸡汤打个芡,滴几滴熟油就可以淋在菜上.
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* c9 N+ S7 n3 A& ~* a( }+ y& ~tvb now,tvbnow,bttvb小贴士:
" W- K# `2 g* J: z& Qtvb now,tvbnow,bttvb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.
& G6 K& q6 t% M5 ~+ o8 z8 V( d1 t; bBamboo Fungus with Asparagustvb now,tvbnow,bttvb, O0 \8 q7 n/ } c* O& J. X, x3 @$ r
7 p' _0 U' g. l! W, v* V; iwww3.tvboxnow.comIngredients:
: M3 \0 Y) k- e$ p公仔箱論壇Bamboo Fungus 100gm公仔箱論壇3 f+ J$ y5 C; q9 J7 `
Thick Asparagus 100gm& q0 d8 f$ k8 @/ E. J9 C6 I# e ]
Scallop 100gmTVBNOW 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。, J+ z; a3 M/ N$ d
- ^2 j+ Q( I7 O3 O" q2 ^4 Qtvb now,tvbnow,bttvbSeasoning:
2 O' e5 P* V# q) m# G9 C- K5 c$ _, hChicken Powder to taste
6 K! B2 z& P+ C4 Y% g: E) d' nWater 200ml
( N' P& k0 `- d& I公仔箱論壇Corn Starch a little 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。. d. M a, c8 H- x9 R# `; R9 {
Oil few drops
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Method:
, }+ j2 p4 a- A8 W$ VSoak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop.
# T. F2 G7 u/ X% s, ^( R! tBoil the water and chicken powder to make chicken stock.: O0 I5 x/ w& j f* b
Cook the asparagus in the stock; drain and place on a plate.公仔箱論壇4 ~+ U6 w k1 A5 W
Cook the bamboo fungus in the stock; simmer for awhile to let it absorb the flavour, remove and set on top the asparagus.
& _. X5 [5 I6 `tvb now,tvbnow,bttvbCook the scallop in the stock; remove and set on top the bamboo fungus.
7 \9 ^' V, X# m4 f* w9 PThicken the remaining stock, add drops of oil and drizzle over the dish. |
發表於 2007-4-12 02:10 PM
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