材料：
# o% C0 g& l& r2 E& }5 k9 h竹笙 100克公仔箱論壇) I `, J! d4 _
粗芦笋 100克
( S& n. r! M6 X% `$ s8 `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。鲜贝 100克公仔箱論壇5 [& z4 Z& W5 ?3 v+ Z, F- t
tvb now,tvbnow,bttvb& F* K3 p+ \! |3 b8 a+ M
调味:
; h! J! b o6 m# Y) F鸡精粉 适量
% p/ @2 Q# L) _& @水 200毫升公仔箱論壇: f8 i! O7 g) m+ |0 P
芡粉 适量
3 z9 C( }: }8 [7 g+ Q熟油 几滴
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做法:
2 k/ o6 O8 c# x7 Nwww3.tvboxnow.com竹笙泡软;芦笋斜切厚片;4 T+ \! V( e4 R$ |9 _0 f6 k
鲜贝冲水沥干.
8 Q5 f$ L6 o) M1 n# {/ }7 k+ G! P将水和鸡精粉煮滚成鸡汤.www3.tvboxnow.com3 ]. \) B) p. g9 o9 X! `" ^9 E
先把芦笋汤熟,捞起沥干摆在盘上.
1 x& R3 o( A" i7 p& B% `再把竹笙下汤里头闷片刻让它吸味,然后捞起摆在芦笋上. p( F2 S7 Y' _8 {
鲜贝下汤烫一下就可以捞起摆在竹笙上.
( {$ m6 }( ?/ h& B2 s锅里的鸡汤打个芡,滴几滴熟油就可以淋在菜上.
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小贴士:0 w. U/ G2 w5 {) a! H
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.
- x! S; t5 P1 V7 T% H% KBamboo Fungus with Asparagustvb now,tvbnow,bttvb5 t) t, \* r' x x0 y; g8 E
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。. q, \) X- E: g4 ?8 p* @. p x
Ingredients:www3.tvboxnow.com' k' n4 L: Z' F8 v7 O
Bamboo Fungus 100gm
9 d7 `4 W9 j: ?' owww3.tvboxnow.comThick Asparagus 100gmtvb now,tvbnow,bttvb& d/ _/ Y& c6 c* s" c
Scallop 100gm- g% l& U5 P3 A8 V! H; w" f( q
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Seasoning:3 l# x0 \5 L! W) T; \
Chicken Powder to taste
2 Z* N& {! q+ X% @6 g+ ~6 {Water 200ml公仔箱論壇3 {1 C/ G$ d4 ^9 R3 ?. \
Corn Starch a little 公仔箱論壇1 c# m8 |; ~$ b( ]. |# B- [
Oil few drops
7 l0 y8 T& R1 k& T; f" ^tvb now,tvbnow,bttvbTVBNOW 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。" t% m; v6 u# z: N5 e
Method:/ o5 j, B+ X' `. [; J* x" Z m3 |! x2 r; X6 Z
Soak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop.
- Q( q h9 d& c2 u; F5 U. ptvb now,tvbnow,bttvbBoil the water and chicken powder to make chicken stock.
# d) b, ?. L1 Twww3.tvboxnow.comCook the asparagus in the stock; drain and place on a plate.公仔箱論壇% r7 u. X6 I/ Q" S0 ]: O
Cook the bamboo fungus in the stock; simmer for awhile to let it absorb the flavour, remove and set on top the asparagus.
4 t. r7 C9 \1 F9 M9 k1 R0 R公仔箱論壇Cook the scallop in the stock; remove and set on top the bamboo fungus.www3.tvboxnow.com5 X+ X3 M& b1 r1 V8 }$ H7 @* i
Thicken 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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