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標題: [中式食譜] 蝦仁咸香豆腐 [打印本頁]

作者: carolfeeling 時間: 2008-1-11 10:45 PM 標題: 蝦仁咸香豆腐

材料A:8 f( c( Y, X. H3 a
咸香迷你油豆腐......8－10個5.39.217.76) r) |3 v3 B! m2 c  ^( _
蝦仁......200公克
蒜茸......1湯匙& H3 Q# A5 W+ b4 \- S9 q) E
食油......2湯匙
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調味料:
雞上湯......300毫升
鹽......1/2 茶匙
糖......1/4 茶匙
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。$ g+ v/ W$ K1 V) t* b
勾芡料:公仔箱論壇. D) A7 p& O& Q) O. F; R
風車粉......1/4 茶匙或適量公仔箱論壇4 T5 r1 x9 u2 n' U

Ingredients A :
8-10 mini sized, salty, fried bean curd
200g shelled fresh shrimps
1 tbsp pounded garlic
2 tbsps oil
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Seasoning:
300ml chicken stock& J! i. r0 O  P7 y
1/2 tsp salt$ W% j, u  g0 N' e1 q
1/4 tsp sugar
5.39.217.76( R: t  P; a+ |& w: D- Z: ^9 ], g
Thickening Ingredients:
1/4 tsp potato flour, or as required公仔箱論壇- w( y1 {) k& L) q
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Method:
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.5.39.217.76" G* q! H( e/ `; x
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.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。- N- B1 h1 R5 o' y* D- c3 |" ]+ S
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.& Z8 \. a# J6 [1 U

蝦仁咸香豆腐(Braised Bean Curd with Fresh Shrimps)
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。$ J ]: ?3 v* y! X9 G/ J' \

作者: cyber03 時間: 2008-2-10 11:55 AM

thank you

歡迎光臨公仔箱論壇 (http://5.39.217.76/)