材料A:/ J! w" B( N& q1 O; Z& B
咸香迷你油豆腐......8－10個
5 v. F# t" o9 s& x. a7 m7 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。蝦仁......200公克
Q, F3 \% V% x0 Ztvb now,tvbnow,bttvb蒜茸......1湯匙
7 ?. K ~0 m! s# z食油......2湯匙
9 A J5 t6 g; h4 l- k* x. u) _公仔箱論壇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。+ ?( d& [2 s/ g& U+ r5 Z5 e3 u0 N+ _
調味料:公仔箱論壇) v7 h$ j3 x( ]' F% @/ {. o
雞上湯......300毫升公仔箱論壇8 Z6 n6 I$ j$ C4 u( n
鹽......1/2 茶匙
+ ^! ^# P- a7 j8 O% f, g8 _" c5.39.217.76糖......1/4 茶匙
8 r1 ~. g4 R; @2 d# gtvb now,tvbnow,bttvb
2 v/ a: o) t: p! s' R% c勾芡料:
W2 f* T6 k( ptvb now,tvbnow,bttvb風車粉......1/4 茶匙或適量
, X1 @" N2 K! L% g- e8 M5 y5.39.217.766 _5 {$ Z% N) ^, F8 _$ t
Ingredients A :
9 d' g7 P$ C& w( 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。8-10 mini sized, salty, fried bean curd9 I1 [. v0 ?! Y* p g, m
200g shelled fresh shrimps
- v5 g+ A4 N( n7 }; jtvb now,tvbnow,bttvb1 tbsp pounded garlictvb now,tvbnow,bttvb/ h4 h2 D( U" \, e. I& a
2 tbsps oil
8 R6 Y$ x7 Z z1 u7 g, S
9 [$ ~; Q# N; ~, v9 {( \5.39.217.76Seasoning:
* x) X& S) L. W5 u; B, m! |3 F300ml chicken stock0 \; @/ M0 F2 e4 V
1/2 tsp salt# h H" Q; x/ l$ n3 U0 Q6 S
1/4 tsp sugar
- u" [& W+ ^: N- S% f0 dTVBNOW 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。
( j! k8 @& Q! y* v- m( R# L公仔箱論壇Thickening Ingredients:
( ?. d/ x3 l6 |公仔箱論壇1/4 tsp potato flour, or as required5.39.217.76 S8 g; l3 J1 S/ s' E" s" ]8 a
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Method:
& y8 u+ V% {; J; m01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.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。- f& W7 p$ C! ^+ ^! t0 j
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.! \# _- B0 c/ H5 O2 g7 G w
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.
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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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