材料A:
2 w$ H: b8 c u) z5 B: r3 |6 O" ^: Y6 P5.39.217.76咸香迷你油豆腐......8－10個
1 Q7 E8 u& s" I1 W e1 l蝦仁......200公克tvb now,tvbnow,bttvb1 C2 d2 }" Z7 J* v- P
蒜茸......1湯匙
|( _" G4 K. i( N7 N) y公仔箱論壇食油......2湯匙
, m6 S3 J }3 }+ z) S* ltvb now,tvbnow,bttvbtvb now,tvbnow,bttvb* ~0 Y. F1 Q- B4 x" h9 f, a# b" v
調味料:tvb now,tvbnow,bttvb5 a! C. u6 v3 @* Y" U
雞上湯......300毫升 _6 ~3 \" H0 \$ O$ b$ x7 N
鹽......1/2 茶匙
) L" `, j+ T; ~% D5 C8 A8 w& _ ~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。糖......1/4 茶匙5 U1 \6 v9 A. y! X- s6 w5 c
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勾芡料:, Y7 y* e( R! }5 b7 L. f
風車粉......1/4 茶匙或適量
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9 E& i8 b6 U. B3 YIngredients A :
! G; N, ]+ L. o% }( etvb now,tvbnow,bttvb8-10 mini sized, salty, fried bean curd
2 q8 Y. d5 r" P/ b200g shelled fresh shrimps5.39.217.76% w. c+ B @( H. Q! j
1 tbsp pounded garlic
9 v% @: g- N3 w/ b& aTVBNOW 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。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。7 q. A/ K$ c; I$ p% R8 I) k
公仔箱論壇- b- Y0 E7 Z. O* s, @! A! R
Seasoning: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。% z: O e+ n2 n7 L
300ml chicken stock
9 W- x$ e7 y' t E0 Y+ lTVBNOW 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。1/2 tsp salt
: |; [3 z8 C9 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。1/4 tsp sugartvb now,tvbnow,bttvb4 y: l W: U5 A7 N) W( k
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Thickening Ingredients:公仔箱論壇' d3 J: |5 E# D, X( Q# l5 y
1/4 tsp potato flour, or as required
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* u; Z. e! O8 O1 |公仔箱論壇Method:
6 \. o3 q+ K% J2 e+ ?8 I! g01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.tvb now,tvbnow,bttvb8 m+ z5 _+ }& x# I
02. 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.
% L9 q8 P: `- z5 x6 s' f9 s03. 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.
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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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