材料A:
4 _( a9 e) J7 k$ j+ I! wtvb now,tvbnow,bttvb咸香迷你油豆腐......8－10個5.39.217.762 }. r0 E+ \0 s" h& H
蝦仁......200公克
8 `! F7 j) n0 r- W3 q* P0 L3 H5 ?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。( G, o- u; w. z& U" s% J" B, K) e
食油......2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。; C0 E1 n0 s. w( X* r
5.39.217.763 R: y+ w& R4 r8 j i3 P; ^
調味料:
: U) j* `1 `. p3 j q5 K雞上湯......300毫升tvb now,tvbnow,bttvb" f z' H u1 o
鹽......1/2 茶匙公仔箱論壇/ d& k1 c+ ?( X
糖......1/4 茶匙
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! D6 ^9 v2 @3 P+ l) M5.39.217.76勾芡料:
/ m1 ?9 Q( I5 T( u1 p) L0 G4 f風車粉......1/4 茶匙或適量5.39.217.76# ]5 ^( n! f% \, X j
* q6 |6 C+ F" z6 @! X& g; s2 M公仔箱論壇Ingredients A :tvb now,tvbnow,bttvb& X+ a4 ^) Q& b( p( r; E3 o
8-10 mini sized, salty, fried bean curd
' }0 s" `& ^! ]& i公仔箱論壇200g shelled fresh shrimps2 z! G) i+ E. {: ^# ~( e$ ^- D( E3 h
1 tbsp pounded garlic
% x* N# h4 j% C \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。2 tbsps oil
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+ n7 f8 B6 P- y2 W7 d5 aSeasoning:tvb now,tvbnow,bttvb# E- w) Y; Q3 `/ ?
300ml chicken stockTVBNOW 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 }" M, h% q: {
1/2 tsp salt
3 z- ~1 i3 W3 b" \tvb now,tvbnow,bttvb1/4 tsp sugar4 x- O, k5 u7 ~5 }- _
& q7 E# g3 t; ~* L; Z3 Ytvb now,tvbnow,bttvbThickening Ingredients:
( ?; _/ D% p3 U9 i- @1/4 tsp potato flour, or as required; Y8 o: ^* {) h- x5 _0 p" G- _
) M* {: P6 a# J- ~6 d5.39.217.76Method:公仔箱論壇5 B: V, C) u. R% `
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
! y8 R( O6 F% w* y1 ]& Ntvb 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.& u) N, k9 G% L2 b: Z, P) L
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.
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發表於 2008-1-11 10:45 PM
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