材料A:
; U5 G( e: K$ i, E; m% i7 {" c" \tvb now,tvbnow,bttvb咸香迷你油豆腐......8－10個tvb now,tvbnow,bttvb7 @& |! n3 y5 }( A% s' f% B2 u& E
蝦仁......200公克9 R( F3 t# G9 P# [% J/ o; S% K
蒜茸......1湯匙
, q3 b) k% p# P7 q5.39.217.76食油......2湯匙tvb now,tvbnow,bttvb9 a& a; J2 G0 n% M. C
3 { _7 ~' O% T6 C' c! W
調味料:+ \; [/ p6 {; e% f# x# f- ^: _$ j
雞上湯......300毫升
( L1 Y) O, t& o+ s0 z G9 W鹽......1/2 茶匙$ F G1 J/ ^, a& _+ k& q3 F
糖......1/4 茶匙
: x5 j. }4 L7 B3 v+ P7 Gtvb now,tvbnow,bttvb
n2 ]( p& T; V* K" z5.39.217.76勾芡料:
6 ?; K1 D. D ?風車粉......1/4 茶匙或適量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。/ o. N n& G7 s! y3 u @
* X0 U' \# s/ l7 u5.39.217.76Ingredients A :
+ C/ w# g" ~5 Z8-10 mini sized, salty, fried bean curd
G* g+ v( X$ q- h& h- P4 r5.39.217.76200g shelled fresh shrimps
$ p; ^6 k) |5 p( O& S1 vtvb now,tvbnow,bttvb1 tbsp pounded garlictvb now,tvbnow,bttvb2 V! m% F2 R% c
2 tbsps oil5.39.217.76/ {% _# _7 {. d
1 |( n9 X4 Q3 f0 ?, Q+ ~tvb now,tvbnow,bttvbSeasoning:
9 F! _* @2 @# a5 W300ml chicken stock
3 @; E, b1 Y/ O5 m5.39.217.761/2 tsp salt" D- _! ]$ b+ U O9 m8 ^0 A l: M' Q
1/4 tsp sugar
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1 E, ]+ b- J# S X) W7 Y5.39.217.76Thickening Ingredients:& x& J% U0 l* K( o2 t% V/ G/ D* Z, g; T
1/4 tsp potato flour, or as required
* N& X l; \6 `! C7 q5 kTVBNOW 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。
. k2 n! a6 U# b' b) C0 A% IMethod:
2 j0 k$ I3 m$ I' E+ V9 t$ k, X+ r! K+ v01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.( j+ s* I# I- G# f' K' R
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.tvb now,tvbnow,bttvb" U5 K3 }4 C* V
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.8 y3 K4 I3 T& {* N/ G, v
公仔箱論壇& J3 d- J( \0 ~# f, t
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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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