材料:www3.tvboxnow.com$ T: j0 O; q i8 w4 z2 B% E
竹笙 100克www3.tvboxnow.com' ~; _9 X) [ `1 p# S
粗芦笋 100克
* h- J D! x) I% P鲜贝 100克tvb now,tvbnow,bttvb2 [$ S5 U' g, Q% }5 ^
9 x6 L# D( {. W5 G7 d0 m0 H8 w \: dwww3.tvboxnow.com调味:
6 s B6 b8 R- b( Qtvb now,tvbnow,bttvb鸡精粉 适量
) a+ M* R j3 J C! o+ \水 200毫升
! a: K8 m5 ?# K: e9 m/ VTVBNOW 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。芡粉 适量1 E7 V1 B7 V: z2 l5 [2 [
熟油 几滴
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+ M0 u3 z' K0 a/ m+ p0 S, ltvb now,tvbnow,bttvb做法:
# _2 ` j1 n- F+ e# |/ C3 d9 Cwww3.tvboxnow.com竹笙泡软;芦笋斜切厚片;& @" S, ]8 H3 K# \$ {
鲜贝冲水沥干.
T2 E" k+ P, q# u8 R2 m" G- w6 r7 s将水和鸡精粉煮滚成鸡汤.
7 i* ~7 H# _1 [) mTVBNOW 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。先把芦笋汤熟,捞起沥干摆在盘上.tvb now,tvbnow,bttvb& r) y5 J9 F: `' g( k" m
再把竹笙下汤里头闷片刻让它吸味,然后捞起摆在芦笋上.
" x; l# r. V, C鲜贝下汤烫一下就可以捞起摆在竹笙上.
! ~, o9 W" M V: [! ? S1 s9 Gtvb now,tvbnow,bttvb锅里的鸡汤打个芡,滴几滴熟油就可以淋在菜上.www3.tvboxnow.com: J( t' S# T. a; C5 z2 o, s
; Y( K3 R' c7 @1 A% v8 cTVBNOW 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。小贴士:
9 p6 N* v9 W$ f" e5 q [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. www3.tvboxnow.com$ Q$ h8 z/ m+ Y1 s5 z
Bamboo Fungus with Asparagus
F- H7 l8 r) f/ [6 u( D公仔箱論壇www3.tvboxnow.com h) `4 ?, u X, k* M' _
Ingredients:
% Y% ~0 L( I- k& `Bamboo Fungus 100gm
3 n: |: G3 M6 ~Thick Asparagus 100gm
2 Y9 s# E# N% E t/ Ltvb now,tvbnow,bttvbScallop 100gmtvb now,tvbnow,bttvb. n9 O% B/ D/ C/ o8 s0 X) p
' ?5 H$ @4 P% k; d) a; g0 rSeasoning:
8 l' D! q* ^3 h4 XTVBNOW 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。Chicken Powder to taste
) ], X# c# p x; j- o9 y1 i zTVBNOW 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。Water 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。8 l3 @+ T' R# I+ D7 y
Corn Starch a little
+ ]3 P* T1 e' N% C( {; h( O% q" dOil few drops公仔箱論壇+ `8 F4 h K- r$ M" h; K- W
, m# o1 F3 B7 MMethod:公仔箱論壇4 p) u4 |0 E! `2 k0 k
Soak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop.www3.tvboxnow.com1 v7 q( K- I: M v9 [& N
Boil the water and chicken powder to make chicken stock.www3.tvboxnow.com! W( Y3 p! j6 y9 X9 S
Cook the asparagus in the stock; drain and place on a plate.
5 b- |4 V( X9 v$ q8 J, aCook the bamboo fungus in the stock; simmer for awhile to let it absorb the flavour, remove and set on top the asparagus.% N) r. {( g& A% q0 M" L
Cook the scallop in the stock; remove and set on top the bamboo fungus.
- }) ?: p( }- @" C8 u% rThicken the remaining stock, add drops of oil and drizzle over the dish. |