材料A:
1 h- m( N0 \, [3 N/ l/ J7 A' a( Btvb now,tvbnow,bttvb咸香迷你油豆腐......8－10個
% R5 l7 a. d5 M9 f! U/ k公仔箱論壇蝦仁......200公克公仔箱論壇& n- H( H" U2 B- N/ m
蒜茸......1湯匙tvb now,tvbnow,bttvb1 y, j5 G8 k- F$ h* d0 w- r- x. }+ l
食油......2湯匙
* \$ l: ] J: @- B# {
3 e. U: D: W9 \; x. _調味料:
5 ~5 s5 H0 L6 y9 H1 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。雞上湯......300毫升tvb now,tvbnow,bttvb: A; h( Q5 ^5 X& O- k' b6 K# w
鹽......1/2 茶匙
7 F: J; e9 G3 o8 n公仔箱論壇糖......1/4 茶匙
" L( t3 r1 D3 [5 a" s$ Ktvb now,tvbnow,bttvb
& g/ K% S$ n8 _- Ntvb now,tvbnow,bttvb勾芡料:
4 B( I+ m/ y# X2 H+ b風車粉......1/4 茶匙或適量
7 c1 x! R' B4 k; N( d% a5.39.217.76& E3 _2 Y6 p: c$ M/ I$ Q
Ingredients A :
. c6 M3 O2 o6 }7 g# I5.39.217.768-10 mini sized, salty, fried bean curd/ [8 k( M+ g' I+ @ l( I. i1 M
200g shelled fresh shrimps$ q6 p. l: J+ v0 b
1 tbsp pounded garlic
" j, n" M' h& r$ [. f( E9 \& B5.39.217.762 tbsps oil
/ @2 i, y+ f" C- H) `+ z4 W# m" x5.39.217.76
( J6 a- g3 E7 Y5 D8 C1 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。Seasoning:
! X' D8 ]! D3 [" z3 i5.39.217.76300ml chicken stock
7 d% Q. d. P1 z3 |: C- t# _tvb now,tvbnow,bttvb1/2 tsp salt
1 a1 T/ V8 G9 w1 K d! r1/4 tsp sugar
) }6 S; m0 I( e5.39.217.76TVBNOW 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。% v5 ]5 g2 e4 i9 y) \- Q# C
Thickening Ingredients:
6 {! Q9 L: I; p9 I7 z! A4 N1/4 tsp potato flour, or as required公仔箱論壇" A; |! q3 V5 f; }. p, _* c
2 R, W0 h( @! s公仔箱論壇Method:8 O* R! @' ~7 v! I- y' G
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
: t0 k8 f8 o! H: D8 C" aTVBNOW 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。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.公仔箱論壇" H9 [! B1 F$ ^" |' t/ i/ 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.公仔箱論壇0 ^' L0 j; b" e* P
公仔箱論壇( [- h S f7 }* i' @
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發表於 2008-1-11 10:45 PM
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