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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:  B4 d3 v" _, S+ ^
咸香迷你油豆腐......8－10個tvb now,tvbnow,bttvb# h8 {6 Z: H5 U0 l' r. M
蝦仁......200公克
蒜茸......1湯匙! u9 z1 T; F" {2 K/ r% F4 C/ ?. l& c
食油......2湯匙

調味料:+ A" c" o% o6 s' V& s: h
雞上湯......300毫升公仔箱論壇: a' F- n0 J2 ?& B
鹽......1/2 茶匙
糖......1/4 茶匙" R! |. F; F" O( j0 {
: M+ W+ W% ?  }5 _) G" _
勾芡料:公仔箱論壇/ R" X( Z8 N0 F2 x  ]
風車粉......1/4 茶匙或適量公仔箱論壇2 a0 d0 s2 F1 A( \7 X+ Y$ X
5.39.217.764 ]  l5 n" r7 i) _3 R# L
Ingredients A :
8-10 mini sized, salty, fried bean curd
200g shelled fresh shrimpstvb now,tvbnow,bttvb3 E0 V* q/ o1 |( r
1 tbsp pounded garlic
2 tbsps oil

Seasoning: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, l5 t" _- S+ c
300ml chicken stock
1/2 tsp salt
1/4 tsp sugar

Thickening Ingredients:
1/4 tsp potato flour, or as required

Method:5 ~+ I4 M4 D: C2 c- L# H
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside." {$ y, B; ?! n
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.
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.

蝦仁咸香豆腐(Braised Bean Curd with Fresh Shrimps)
5.39.217.768 |6 r$ t& i/ B4 ~/ C+ `

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/)