材料：
$ v# q2 Y: C, y2 z8 otvb now,tvbnow,bttvb竹笙 100克tvb now,tvbnow,bttvb& S) h/ D; {4 y0 c1 y/ u* D
粗芦笋 100克
! A1 r& _) B% O. j, o6 l% C( j. Qwww3.tvboxnow.com鲜贝 100克
1 Q5 k" y! @6 \0 j0 W( q公仔箱論壇
7 ]& @# x/ }% B( U" h- x0 Q2 P( ttvb now,tvbnow,bttvb调味:www3.tvboxnow.com W5 }, c3 M) M( `8 q
鸡精粉 适量tvb now,tvbnow,bttvb4 A( [( O: c1 S& G* c A
水 200毫升
1 f. H; h' d" ?www3.tvboxnow.com芡粉 适量
( M0 _$ W1 {- u$ K7 ]# T! Ltvb now,tvbnow,bttvb熟油 几滴公仔箱論壇* H1 @( [' |: Q1 w' u# U4 w
0 J1 b* q2 [7 h3 c1 {9 y) f* 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。做法:0 `4 X$ {" ]0 m+ j( P3 m3 R' i1 @& x
竹笙泡软;芦笋斜切厚片;
" j( ?2 E& U2 E: \/ x鲜贝冲水沥干.www3.tvboxnow.com% c4 t9 h! | F5 ~9 [3 Z) ^
将水和鸡精粉煮滚成鸡汤.
; |/ Y: F( ^. f: L# R" g e' utvb now,tvbnow,bttvb先把芦笋汤熟,捞起沥干摆在盘上.tvb now,tvbnow,bttvb B+ c' P+ ~7 t+ V/ \9 x; h- X( F
再把竹笙下汤里头闷片刻让它吸味,然后捞起摆在芦笋上.
$ E& a, R* _' b% @, T5 r# X鲜贝下汤烫一下就可以捞起摆在竹笙上.
/ `3 P) B4 z8 n锅里的鸡汤打个芡,滴几滴熟油就可以淋在菜上.tvb now,tvbnow,bttvb( z" \, e" I( B( F5 y
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小贴士:
( x# \, v E0 c. m5 h% twww3.tvboxnow.com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.
% Q& z+ R- R. p8 _+ q' P/ \ @Bamboo Fungus with Asparagus
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, H9 z% o$ }& a% ~ w" ^) Wtvb now,tvbnow,bttvbIngredients: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。- Y9 @, `5 z- b' k, x
Bamboo Fungus 100gm
) ~2 |3 k0 ]1 r7 q$ X+ t+ Ttvb now,tvbnow,bttvbThick Asparagus 100gm
N; D' e5 R* \# hScallop 100gm公仔箱論壇" s/ ^$ n& X6 p
) ?" V8 M6 Y9 h+ Q& vSeasoning:
+ I6 d; ]6 E4 k% L' A* Nwww3.tvboxnow.comChicken Powder to taste% S: K5 m/ _2 b
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。/ n, \( J# K V& K! K! I
Corn Starch a little 公仔箱論壇9 P% [* [, ? ]" B6 M+ {5 h C
Oil few drops
+ m" s" p& x3 vtvb now,tvbnow,bttvb
% i. V. ?. Q5 YMethod:
; Q8 Q. X5 _ W# Q& V+ [7 ~tvb now,tvbnow,bttvbSoak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop.
; C* R3 [/ h8 P) b# _: f, UBoil the water and chicken powder to make chicken stock.
8 S( ~) P# F* S" {" S; Q5 l% [2 }公仔箱論壇Cook the asparagus in the stock; drain and place on a plate.
$ J; s3 N0 R' R' k+ X0 M% Jwww3.tvboxnow.comCook the bamboo fungus in the stock; simmer for awhile to let it absorb the flavour, remove and set on top the asparagus.: E- U* o- z; h
Cook the scallop in the stock; remove and set on top the bamboo fungus.
1 n1 P; P( S: kThicken 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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