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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:) |: k% |' a/ m% p) v1 m
咸香迷你油豆腐......8－10個5.39.217.766 l4 @) E6 z2 c' O! f. F
蝦仁......200公克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。4 f' L3 A1 s9 }4 j1 S7 F! }) f7 l" G
蒜茸......1湯匙
食油......2湯匙
tvb now,tvbnow,bttvb8 Z/ \, m" |7 K7 `7 [
調味料:5.39.217.76! ~$ d; ?" w: I9 u
雞上湯......300毫升7 H  J* g! B7 m' Y1 }+ _
鹽......1/2 茶匙5.39.217.76% |8 H4 f1 a, M4 N
糖......1/4 茶匙
公仔箱論壇! y" [# m0 l0 Z8 v$ K: o, K, X
勾芡料:
風車粉......1/4 茶匙或適量

Ingredients A :
8-10 mini sized, salty, fried bean curd
200g shelled fresh shrimps7 j* f7 ]2 T" {' M
1 tbsp pounded garlic1 r- k% Z. s6 O& J9 T" l
2 tbsps oil
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Seasoning:5.39.217.769 P  J/ d( Q. `* A8 E6 K: W
300ml chicken stock& @% n. [, _" f7 A
1/2 tsp salt8 F. O8 n0 o  u) k5 v. k
1/4 tsp sugar

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

Method:
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
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.5.39.217.769 n# E' N# x" Y1 m, J( }
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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

歡迎光臨公仔箱論壇 (http://5.39.217.76/)