材料A:
& \# i9 A9 M7 u. J6 K2 f6 D8 _# G咸香迷你油豆腐......8－10個
2 x* H c l. t2 a) \/ w蝦仁......200公克
0 k$ w. b6 T- b5 l) o5.39.217.76蒜茸......1湯匙6 V/ C& d, {. G
食油......2湯匙公仔箱論壇2 y7 Q$ }, r' ?
; S0 T, D% R2 g3 B. a- H調味料:$ O& x3 Z* e/ p: _ L u/ C7 T5 a
雞上湯......300毫升
5 a+ H0 q, W$ d; _# t5.39.217.76鹽......1/2 茶匙
) s6 E7 r6 b+ ?4 `公仔箱論壇糖......1/4 茶匙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。. s& c4 N7 D# }# y# Q7 ?9 _3 e: V: f
( W4 n5 J% h6 S& l: I yTVBNOW 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。勾芡料:: B2 Q. {4 ~( `' f* x+ s
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。0 s' v* r! b3 T/ p; r \% A% ]
tvb now,tvbnow,bttvb4 @: ^3 c& I W& C2 _
Ingredients A :
. q; ?2 Y5 W9 B- _. P3 L8-10 mini sized, salty, fried bean curd公仔箱論壇0 \) k I# q9 Q
200g shelled fresh shrimps
9 z" S) P! C$ B- J8 O- P6 ytvb now,tvbnow,bttvb1 tbsp pounded garlic( j+ J) b! ]* O6 Y
2 tbsps oil
( W, S! v2 G" o% Z9 M公仔箱論壇
* H0 ~& H0 q8 Q5 W; U4 oSeasoning:
5 [# c/ @ y5 W6 E300ml chicken stock
6 I( ?3 s1 A# L8 ~, n$ W; U' {5.39.217.761/2 tsp salt
2 f# `' b, d8 e8 k7 g7 N1/4 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。! v* z2 z- O+ X8 ?0 |# Y
5 r' E9 ?% `+ kThickening Ingredients:tvb now,tvbnow,bttvb4 u7 |7 d+ x# v# N% }
1/4 tsp potato flour, or as required公仔箱論壇1 m+ Q2 ^0 l% [1 Z6 R$ w; C5 ?
4 t# e: _- ~5 b# r( pTVBNOW 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。Method:
+ z: ^# B/ r/ K+ S; {( ~5.39.217.7601. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.公仔箱論壇. u4 K \% I; c
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.
' y7 P: b& l" `# ^8 F+ ~9 h/ V$ x& j03. 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 O* w7 d! B6 O5 ?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。- e/ Z$ W, V5 J7 F8 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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