[中式食譜] 蝦仁咸香豆腐

carolfeeling

材料A:
- T! ^1 ]$ |/ P% Y. L( F. s5.39.217.76咸香迷你油豆腐......8－10個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。3 z2 W3 r7 Z0 d0 _: Y% @
蝦仁......200公克8 q0 E4 C+ ^  q3 a- Q, K
蒜茸......1湯匙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。% K( p; d% i5 @; M" P
食油......2湯匙5.39.217.76. m9 R/ j+ I/ R: _+ \( Q

; m# @1 s6 ^: ~1 }* C* n4 L5 D調味料:# q+ N8 T* P# P, U6 p, t
雞上湯......300毫升
( W; [; ^. s4 C0 y" G6 u8 ]5.39.217.76鹽......1/2 茶匙- R( U6 w% V9 e8 S: P% ~
糖......1/4 茶匙tvb now,tvbnow,bttvb2 z# H# B/ }0 w* \6 r  w1 |

$ ~" Y' L9 }" N. E* v* b8 P公仔箱論壇勾芡料:5.39.217.76! V9 N9 ~+ q0 A6 g. M( j. r* I
風車粉......1/4 茶匙或適量
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) q1 ]+ p* q2 ktvb now,tvbnow,bttvbIngredients A :5.39.217.76" ?- T( n# Y8 W. H8 E
8-10 mini sized, salty, fried bean curd' ~+ r" |  [/ g5 n; C4 A
200g shelled fresh shrimps公仔箱論壇4 r  |$ i  @2 D) C( b3 ^
1 tbsp pounded garlic) Z' c2 W4 |6 l0 q
2 tbsps oil) Y; M# I2 e4 \6 g; M

: S( x/ f: R, P$ `2 W; S5.39.217.76Seasoning:
# Y& W1 X9 i5 _4 k; g/ [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。300ml chicken stock
2 y, Z9 J+ ^' c2 }" l1/2 tsp salt
0 n& j6 Z6 ^( M+ E! h7 R1 s+ Q公仔箱論壇1/4 tsp sugar
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Thickening Ingredients:5.39.217.76! k+ z2 D; b3 f6 N# B4 M! r; s# y/ r
1/4 tsp potato flour, or as required% L# X& ^% ~* r+ k' x! [# {

% X7 Y* p* \  Q) h0 d. i! ~% sMethod:
; A5 s8 @. H% W8 }- g# n01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
) `8 d  B1 p) R% t- atvb now,tvbnow,bttvb02. 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.tvb now,tvbnow,bttvb  ?; s- e- M: W( u
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.
% g) R# ]9 S" h- k) d% B公仔箱論壇
3 q: w. A( G2 J4 J1 K; E5.39.217.76

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  蝦仁咸香豆腐(Braised Bean Curd with Fresh Shrimps)

  
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cyber03

thank you