[中式食譜] 蝦仁咸香豆腐

carolfeeling

材料A:
" E7 k" H9 A2 rtvb now,tvbnow,bttvb咸香迷你油豆腐......8－10個
: y# P% s9 H1 Y3 Z1 g7 p" W- q/ e6 ttvb now,tvbnow,bttvb蝦仁......200公克5.39.217.765 }4 \2 O& Z* h, C( |) R% [
蒜茸......1湯匙
8 ^, A3 A0 [; h& |$ e" q5.39.217.76食油......2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。# R: a1 A1 ?0 |3 Y: _2 [8 `

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, k5 h, j/ b- S7 Y- x& L9 Itvb now,tvbnow,bttvb雞上湯......300毫升公仔箱論壇4 ]% W/ A5 ^4 n9 ]3 l9 M9 m" ?
鹽......1/2 茶匙; ]/ Q. C/ M' m0 n; N+ ?
糖......1/4 茶匙
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風車粉......1/4 茶匙或適量tvb now,tvbnow,bttvb1 c1 e9 q4 s3 J  ]& @# e8 B1 ]

: m8 z6 p3 W) g9 L; o9 Q. D" j0 k! QIngredients A :5.39.217.769 ~5 y8 e4 T+ {+ C6 F
8-10 mini sized, salty, fried bean curd
8 _8 ?, k5 P# n: G! \$ H2 _tvb now,tvbnow,bttvb200g shelled fresh shrimps
( d" t: i0 z& k1 D6 i1 tbsp pounded garlic
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Seasoning:公仔箱論壇+ d$ l  v7 H" ?; k: W6 F% z5 o5 q
300ml chicken stock
  T  j3 G# h( j9 W4 l, m) E1/2 tsp salt
! }: \9 [) ~* s& K- W1/4 tsp sugar
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Thickening Ingredients:公仔箱論壇8 U3 i) w  z5 Z( J+ S3 U
1/4 tsp potato flour, or as required
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Method:
0 t4 G* r7 G8 ?01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
+ u, E8 Z9 K/ {/ g# r6 U( A% K02. 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.
3 j7 j6 T8 J: t3 R8 p* l& ~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.
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  蝦仁咸香豆腐(Braised Bean Curd with Fresh Shrimps)

  
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cyber03

thank you