材料A:2 G* V/ J* s `/ v. M
咸香迷你油豆腐......8－10個
) o% c/ t6 {, F6 n/ ~tvb now,tvbnow,bttvb蝦仁......200公克公仔箱論壇' I8 {$ j1 Y- Q7 F1 N3 O
蒜茸......1湯匙
/ Q3 I9 w* d& @3 L: f食油......2湯匙
" h# J6 Z9 m" |% L" z公仔箱論壇
! c: P5 w3 e% G! ]+ O e* s1 b調味料:
; |3 M4 K8 B* b4 A5.39.217.76雞上湯......300毫升
/ s, {% N( v& k2 V0 {$ r5.39.217.76鹽......1/2 茶匙
- ^) S# `4 d8 c: ^0 _糖......1/4 茶匙
% x& ]/ o+ u% h8 i0 R5 `6 `& G* e2 u! c7 d2 U. n
勾芡料:公仔箱論壇8 Y3 {0 @3 W' J/ f4 c# [, P/ h
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。* Z) z* V- q0 e' q1 y
# J6 l3 R8 M4 u z3 z m/ Utvb now,tvbnow,bttvbIngredients A :
- R9 b) k/ \5 _+ i8-10 mini sized, salty, fried bean curd公仔箱論壇9 a1 P: q# q- j, ?, l+ R
200g shelled fresh shrimps
3 y+ ~) }+ w4 L# R$ h' [" B/ j% k6 R5.39.217.761 tbsp pounded garlic
+ k) v. N7 N. E1 R0 Y; cTVBNOW 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 oiltvb now,tvbnow,bttvb% M0 C& y1 a% d* o; H* K! l" Y+ a
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Seasoning:
% P* z5 B( d7 y3 E公仔箱論壇300ml chicken stockTVBNOW 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" W3 I2 D2 q* Q1 p- v* U
1/2 tsp salt
" n1 A% y* C5 \% ^; E3 A1/4 tsp sugar
/ P R8 O7 c9 y1 w( i5.39.217.76
1 P; |* F! y8 C% H( P, o公仔箱論壇Thickening Ingredients:5.39.217.76 _( l- V. l7 r% ?! A
1/4 tsp potato flour, or as required
1 ~1 J2 P- c' q. O2 C1 dtvb now,tvbnow,bttvb2 G& n1 T& z: E- l4 m+ i+ x
Method:
/ u& y/ w$ W# n3 z* E01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.- q8 \6 }5 o: Y. f/ K# ^
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.6 e( M7 o) B9 b' u2 y. m
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.
: f5 P; _" q6 q- e7 i) y" P- `公仔箱論壇
( F) P: L9 ~6 S% l, r" 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。 |
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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