材料A: ' t2 Q6 A, l' K3 h, R/ n" K, p- z咸香迷你油豆腐......8－10個8 E. M2 K( X$ X. F9 y& d
蝦仁......200公克5.39.217.76: Z) @+ e. ]5 g9 m6 w
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。. H; M" F9 `" z# r" T3 g7 t- R
食油......2湯匙 9 o1 O$ v; S, y& { m6 r: z! e1 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。tvb now,tvbnow,bttvb0 `7 A% Z+ i# ]. ]1 l) o1 A" | 調味料:( m9 {4 u Z; l; s9 i. w
雞上湯......300毫升5.39.217.76" F" g' n" g. q9 H8 R. M" ]# \0 N' S
鹽......1/2 茶匙公仔箱論壇- Q( v% ?, ]. t, Y2 d
糖......1/4 茶匙 , h4 h" R/ _4 nTVBNOW 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。5.39.217.76, J/ Z/ Z3 Y/ k h$ i 勾芡料: ( ~6 s1 I. `2 ^2 D4 }/ ]# E風車粉......1/4 茶匙或適量7 O9 _6 F+ s, A: R
! X# F' t% S9 J7 I. v5.39.217.76Ingredients A : 9 J, V) h0 t' j# s: p/ k8-10 mini sized, salty, fried bean curd5.39.217.764 W6 \5 _4 F+ X7 F. N8 Q
200g shelled fresh shrimps ( ^& j' o# m9 [# ?* O: F1 tbsp pounded garlic % {7 J+ u% Z* O5 k公仔箱論壇2 tbsps oil- f) L3 Z* P) U7 y7 q; i; D
4 J% [1 z) o" w8 t Seasoning: ) o0 I q! o: h& |8 L. D. q/ `300ml chicken stock& b1 Q2 D0 E1 _9 n1 i, ~ w7 s
1/2 tsp salt 7 s0 d- D0 d* q) b A- a( i1 d1/4 tsp sugar5.39.217.763 m3 O% q* Y3 q) @, x4 L" V
0 h& E2 ?$ `; {9 H9 kThickening Ingredients:/ b; p+ F- c0 ~ c4 a; Z: Q
1/4 tsp potato flour, or as required ' l7 ~* g. G/ V" ~$ z. |" k5.39.217.76& ^& K# J2 l/ d; ?4 O0 `. e Method:公仔箱論壇% d% g0 G. g; j4 y; G7 @
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.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。( C3 H) Q! _ n( ^) F' d1 ]
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. / W% v( y: x5 G: n9 h2 x03. 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. 8 K# h% g3 \" I: h6 Y, z$ x ' o7 [0 n% P$ [( i5 [! b+ ^
