[中式食譜] 蝦仁咸香豆腐

carolfeeling

材料A:
5 [0 I, _% T6 d6 L0 d5 O/ f- v咸香迷你油豆腐......8－10個- {* h! H5 ]3 d9 d9 J9 \& h$ m
蝦仁......200公克
& Z" ]( R3 F. S* ^- e( v1 ~公仔箱論壇蒜茸......1湯匙
2 }( ?* K& z6 d' u' k7 o( _8 u# q公仔箱論壇食油......2湯匙
( [/ d& G' U7 J; l' y: m* ?& k) P7 H. _. h/ z
調味料:" L9 `$ N5 I! {
雞上湯......300毫升! P" R! ^, q; ^6 T3 [) s4 B: E
鹽......1/2 茶匙
6 k0 s7 n* n( H2 {" G# A/ E) T5.39.217.76糖......1/4 茶匙
5 u" Y: ?$ b/ i& |5.39.217.76- U9 @7 R" N) W% ~' |6 p4 K5 h; a
勾芡料:; Y6 ^% n- U) y2 I
風車粉......1/4 茶匙或適量2 R+ D# S5 v! q$ D- |

/ _. x' z4 ]' D( B7 n: sIngredients A :
7 e0 ~  p1 W: e5.39.217.768-10 mini sized, salty, fried bean curd
! F/ Q0 a- O/ U8 }% d6 g+ u- R公仔箱論壇200g shelled fresh shrimps8 a" t& p( J% S/ i/ E
1 tbsp pounded garlic公仔箱論壇4 U! Y! N7 y$ f: [( P
2 tbsps oil$ o1 U1 ~7 V3 w1 y7 `; D

& n4 g$ U" i7 k* w7 _  nSeasoning:公仔箱論壇" C1 d) \/ F# {, U3 e
300ml chicken stock
2 ?& W: S3 y) e7 E" D1/2 tsp salt
2 N9 b5 }2 Z$ h4 k8 J9 Mtvb now,tvbnow,bttvb1/4 tsp sugar
8 U/ m" S) P7 k( k, l9 ?) ]' }) p
9 _2 f  ~' q9 O7 @# {2 U: K2 e公仔箱論壇Thickening Ingredients:
) W7 I  I0 v% m4 }. Y! a1/4 tsp potato flour, or as requiredtvb now,tvbnow,bttvb5 H) _- n/ p+ {, s

' i* Y' P) j2 @$ I0 A$ p: EMethod:公仔箱論壇$ u9 Q5 p9 l2 m$ w) K/ ]
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
. m. e5 ^6 ]9 c% s+ a: K公仔箱論壇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.
4 _2 I. X- i5 N% E+ 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。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.3 u* m7 \+ b+ D
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  蝦仁咸香豆腐(Braised Bean Curd with Fresh Shrimps)

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cyber03

thank you