材料A:
+ I4 a2 I9 K8 Z咸香迷你油豆腐......8－10個
: Y F6 w" M$ C, G2 x; Dtvb now,tvbnow,bttvb蝦仁......200公克
& ^9 o! Y' D' [! |公仔箱論壇蒜茸......1湯匙公仔箱論壇" g. {6 _& G/ K: p
食油......2湯匙
8 o& ?& N1 h& g7 Q- A6 h9 atvb now,tvbnow,bttvb
; W* `& W# d- O6 G0 I& C u5.39.217.76調味料:
9 k6 n2 k; C% }8 | z8 e0 B4 h- n雞上湯......300毫升
# C# q& i* E# g" c( t鹽......1/2 茶匙
% ~7 S- i2 c. w公仔箱論壇糖......1/4 茶匙4 O' A1 t+ q: S; R$ u* B, _* L
" V' D' v/ H* {勾芡料:公仔箱論壇$ Z0 x" ^3 B5 @3 E5 ?5 B
風車粉......1/4 茶匙或適量
" X6 t e; ?( `# A! u2 H( N7 ctvb now,tvbnow,bttvb
# d# }9 s6 l4 d+ m( J+ Q$ R# e4 i( R- [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。Ingredients A :
+ T3 A' r v/ b# Z7 E9 ]tvb now,tvbnow,bttvb8-10 mini sized, salty, fried bean curd
8 P# d. B$ ?3 utvb now,tvbnow,bttvb200g shelled fresh shrimps
# q; w/ c* ^; _6 U' ^1 tbsp pounded garlic' E* [5 N4 s' i* w( i( }& {
2 tbsps oilTVBNOW 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。 K6 Q5 g$ l* V
; j2 J# E/ T) I# Z5 {
Seasoning:
X3 E- ^% k2 c4 Z3 y, j$ O: [300ml chicken stock
- O) T2 J D3 k: ?1/2 tsp salt
" k" E9 {0 Q3 M+ p, X: ^0 ]7 l公仔箱論壇1/4 tsp sugarTVBNOW 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。" O* |" H" Q% A' N0 k
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Thickening Ingredients:; o! h1 W/ Z2 [* F" L8 J5 ]
1/4 tsp potato flour, or as required
* V+ ?" D7 U% |" ~8 Ctvb now,tvbnow,bttvb
0 Z3 s' Y9 g! i* E' `5 {- a0 [公仔箱論壇Method:
9 q( i; `( w; o" M9 C8 w公仔箱論壇01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
/ W3 c; a6 F% x Q5.39.217.7602. Boil chicken stock in wok. When the gravy boils, add the bean curd,salt, sugar, and stir lightly. Cover and stew for 8-10 minutes.
: @4 J1 F8 @( v0 @03. Mix the cooked shrimps and the bean curd in wok. Mix potato flourwith 2 tbsps of chicken stock and pour it over the dish to thicken thegravy. The dish is now ready to be served.公仔箱論壇, d: f; F8 `' {( c/ `
公仔箱論壇- R9 \: e# }, H; y7 m
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發表於 2008-1-11 10:45 PM
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發表於 2008-2-10 11:55 AM
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