材料A:
9 l. ?, T' h+ P( \/ X7 h7 d3 @咸香迷你油豆腐......8－10個
+ q& `0 s* X; [) g8 L) L( z+ v5.39.217.76蝦仁......200公克
+ {; V- s3 b4 [公仔箱論壇蒜茸......1湯匙5.39.217.76" ]3 @2 V- t% u
食油......2湯匙
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調味料:: _" l. t) q; ]. I' c
雞上湯......300毫升5.39.217.76* L _) h, M% D
鹽......1/2 茶匙
8 \( T# T: V5 xTVBNOW 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
! J8 h3 a3 Q3 G! N3 ]! [* X1 Xtvb now,tvbnow,bttvb公仔箱論壇6 c3 s* Z6 s$ p: d+ t% a1 X
勾芡料:1 {6 T# B6 W$ i. f8 x9 G
風車粉......1/4 茶匙或適量+ @$ q" C) _. Z0 u. @) a
8 |. N* M& P; s! HTVBNOW 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。Ingredients A :% F: c# R0 ?) _
8-10 mini sized, salty, fried bean curd0 U1 x; Z, a( T6 I! ?& H: f$ o3 E
200g shelled fresh shrimpstvb now,tvbnow,bttvb! L" P% {8 M5 u6 ~" r( v% p
1 tbsp pounded garlic% y# \- r' U7 }' J: h! i
2 tbsps oiltvb now,tvbnow,bttvb" p: H& i: V1 N7 M
/ G( M% |$ J% y$ R( cSeasoning:5.39.217.76; M/ g/ C' N- `. j
300ml chicken stock( t) p) i3 C$ h/ R% \9 p; B3 X
1/2 tsp salt
: X% z2 e/ ?8 V* y. F0 f+ stvb now,tvbnow,bttvb1/4 tsp sugar
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Thickening Ingredients:
) i; q: E! P/ ~6 C# u) w0 ~$ p1/4 tsp potato flour, or as required
) Q, O Z) N' ^( k- ^3 FTVBNOW 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。
6 I3 k0 a- q( e1 W( Z5.39.217.76Method:
E8 |# W% o, 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。01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.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。. y% p; S4 W& H# i
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.. l9 l7 ^6 q0 |
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.
" F% S- c% A1 o/ e公仔箱論壇5.39.217.76. V+ Q p; N8 D5 p! H5 `
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發表於 2008-1-11 10:45 PM
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