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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:
咸香迷你油豆腐......8－10個% G" K- ]4 M& \0 R
蝦仁......200公克
蒜茸......1湯匙
食油......2湯匙  h# S$ K3 q  i* r% b
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調味料:1 q/ L2 G0 \9 @+ @; I* u
雞上湯......300毫升
鹽......1/2 茶匙
糖......1/4 茶匙

勾芡料:tvb now,tvbnow,bttvb0 b7 @$ w8 Y4 E7 `* I( X
風車粉......1/4 茶匙或適量

Ingredients A :
8-10 mini sized, salty, fried bean curd
200g shelled fresh shrimpsTVBNOW 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。, }* J1 S$ O5 x) j* f9 A7 M- v
1 tbsp pounded garlic
2 tbsps oil" ~6 M! N" d  q" M" [' I
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Seasoning:公仔箱論壇0 G6 \: x  k- F, v& p2 O
300ml chicken stock  A, c6 J( y, h* U! F& D0 \
1/2 tsp salt. V7 K- \7 i2 U: {. C) h) ^
1/4 tsp sugar

Thickening Ingredients:: y1 _" [! M. E1 S
1/4 tsp potato flour, or as required7 j# b1 a4 r+ s" B. |, t8 L
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Method:- l: T7 f) z- Y' t0 S7 n6 V, x% |
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.- z5 O4 D+ X) `; g" [- k6 c5 n8 x; z
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.# y# {  W* h* g! r. }2 \

蝦仁咸香豆腐(Braised Bean Curd with Fresh Shrimps)
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作者: cyber03 時間: 2008-2-10 11:55 AM

thank you

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