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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:5.39.217.76& ^( S8 ^: O2 d- Z  x' P$ Q: C
咸香迷你油豆腐......8－10個
; a, b5 I1 C8 t, a  V' e公仔箱論壇蝦仁......200公克6 p& R: l% s) Y0 J, {
蒜茸......1湯匙
7 `0 z5 R6 v! F% |2 {5.39.217.76食油......2湯匙tvb now,tvbnow,bttvb6 {. g$ @2 Q& S% W4 A; _: @
5.39.217.76; c3 ~& m# b" g3 w5 a/ @6 E. O
調味料:# }# n# n" w* t7 }4 H
雞上湯......300毫升
, \4 L7 ?: S3 D8 E/ O% V5.39.217.76鹽......1/2 茶匙
4 @# ^' K; Q" R$ \' Z* k6 @' ZTVBNOW 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。糖......1/4 茶匙
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勾芡料:
3 J! R: P  o: ?; M* p9 S風車粉......1/4 茶匙或適量5.39.217.764 l9 p9 I0 _) G4 o3 d" s: t+ K

" J1 n( p; n' X. f6 ]" Q3 @) iIngredients A :
; j: n( g+ q9 J' N& V4 I公仔箱論壇8-10 mini sized, salty, fried bean curd
& }3 u/ q  U7 N/ w! G5.39.217.76200g shelled fresh shrimps# O, O9 l  U( `; J9 Z& [) x' C! e
1 tbsp pounded garlic
% C& [3 M% z% S+ t& W- W6 M2 tbsps oiltvb now,tvbnow,bttvb3 G: c/ _. |  k1 s' o% N

6 S! I/ B' r  U: U: I& `6 B0 L" y$ s公仔箱論壇Seasoning:
% F% |: j  Z* K0 Y300ml chicken stock
) \0 Y5 o4 A+ l9 R6 J公仔箱論壇1/2 tsp saltTVBNOW 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。" q# ~, u4 a3 a2 Q% k) E
1/4 tsp sugar
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Thickening Ingredients:公仔箱論壇, k3 M! h7 u# H
1/4 tsp potato flour, or as required
& _2 y6 E0 J6 U$ ?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。1 W9 l% x" J8 O# Q. M! y
Method:5.39.217.76) Q; N4 O; x1 ^' P6 C8 O
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
; J$ n+ ~0 e# q2 t9 Stvb now,tvbnow,bttvb02. 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.公仔箱論壇, e3 U) q5 ]3 O; f/ W
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. ?- J6 u: Z/ _0 ~6 n% b* @
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。# L0 z( F) x4 ?' R) S0 U0 u$ ~
作者: cyber03    時間: 2008-2-10 11:55 AM

thank you



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