材料A:
' s8 I3 H( c9 W( E0 q `# y* [咸香迷你油豆腐......8－10個5.39.217.76" E. ~2 ~# L7 ]1 m# @9 v$ u
蝦仁......200公克公仔箱論壇* |( ^9 I8 O1 ?- G) A6 i
蒜茸......1湯匙 N! {% C5 i8 d! Y
食油......2湯匙/ m- C6 B2 W) g$ z
tvb now,tvbnow,bttvb7 x9 e+ W$ N* D |2 l1 |5 {" _& a- c5 f
調味料:: V1 P+ m3 m3 e/ n8 I8 b0 w; @8 v
雞上湯......300毫升
+ q2 J: f R8 [2 S" j7 X" y) w" ]9 l5.39.217.76鹽......1/2 茶匙
) d$ i. E( A; q! ^糖......1/4 茶匙! c: [/ i/ e& N# `( k9 G* e8 ~2 b
) [' j! v# E R. M4 p1 }7 Y勾芡料:
. c8 t' z$ m; s* P4 u; C5.39.217.76風車粉......1/4 茶匙或適量
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$ s& Z2 M3 |5 ^4 h6 O- aIngredients A :公仔箱論壇1 z0 ] t6 t8 c P
8-10 mini sized, salty, fried bean curd5.39.217.760 D% _4 {5 R& f9 T
200g shelled fresh shrimps: F" o5 E& N: p& ?
1 tbsp pounded garlic
- t! F8 t2 x" C1 {5.39.217.762 tbsps oil
& d* s* G& s" B: o5.39.217.76tvb now,tvbnow,bttvb4 |- _0 l n; Z+ d( E( ]
Seasoning:
' B+ p5 h$ l% I$ f300ml chicken stock
, j' f a: H7 `( ]" Ptvb now,tvbnow,bttvb1/2 tsp salt
8 ^; a8 [7 f6 K. S; D1/4 tsp sugar$ Q | C% R7 m3 f. \9 k" @' F
公仔箱論壇: Q2 Q) r" _2 p/ ~
Thickening Ingredients:
) h2 d, E0 u, L* P# D" k! }公仔箱論壇1/4 tsp potato flour, or as requiredtvb now,tvbnow,bttvb8 f* C* Z0 V- U" v0 `
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。/ B/ P$ w9 T; ]+ V. e. m( h
Method:$ W2 h2 C" ^3 U7 ]* b! k
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
5 A/ `! I# \9 R02. 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.5.39.217.76, z9 T% L& B# p: s# v# z4 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." \' o8 _& Y2 ~/ }/ q. Y
公仔箱論壇$ v7 z- o; c# s; u
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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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