材料A:
$ z* E$ T- L5 ftvb now,tvbnow,bttvb咸香迷你油豆腐......8－10個5.39.217.76. D6 B: u0 P$ R( `% w* t' h
蝦仁......200公克
: E* Z4 ]) T) d/ k- n4 _6 dtvb now,tvbnow,bttvb蒜茸......1湯匙
1 Q4 h& p: S- D7 }4 S9 Z5.39.217.76食油......2湯匙
& q5 q' }% R, A" h, S公仔箱論壇
, o( ] i* D3 S: r2 rtvb now,tvbnow,bttvb調味料: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。, G2 [. R" J( h: [
雞上湯......300毫升
3 v( Q+ y) x" x8 Z- L$ btvb now,tvbnow,bttvb鹽......1/2 茶匙- c5 ?$ a7 O, i
糖......1/4 茶匙公仔箱論壇$ F9 S& ?: A' ]% ^6 O
9 U/ [$ P8 |2 h3 X/ atvb now,tvbnow,bttvb勾芡料:1 Q* ^4 c+ m9 _8 l. q# d+ d' ]/ r
風車粉......1/4 茶匙或適量; r# C. `# i: ?1 ?9 I1 _
+ V: @( c ~4 ^3 L7 u
Ingredients A :
" l1 W+ h7 k& ~; Q8-10 mini sized, salty, fried bean curd
5 ^' f# v9 A, h8 k6 L200g shelled fresh shrimps
6 E. ?/ t2 N. y0 A. z3 y1 tbsp pounded garlic
7 } X( E$ g6 W9 G ^: S, m; oTVBNOW 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 oil
$ m0 U5 ^9 K6 C$ l0 X# u2 D
5 q3 r8 o! v' e5.39.217.76Seasoning:
5 O3 B) l1 L% X300ml chicken stock
5 r" g% I2 L; {/ v6 \1/2 tsp saltTVBNOW 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。; U$ p2 m! x8 D* d' B2 h
1/4 tsp sugar8 w; m5 U! I+ l) q1 F8 e
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Thickening Ingredients:
8 r8 g( c! e. s. c g( e公仔箱論壇1/4 tsp potato flour, or as required
1 v u& h/ `" Y% I8 R hTVBNOW 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。
, _$ i) F+ {6 _( W2 v- JMethod:tvb now,tvbnow,bttvb( m7 F( O) t# V7 B4 D
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
) y9 j; x! O8 g& }" |/ GTVBNOW 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。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.5.39.217.76! M; [, v4 S4 h8 Z
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.5.39.217.766 e K$ E; W' t0 \
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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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