[中式食譜] 蝦仁咸香豆腐

carolfeeling

材料A:: Q& v$ m1 |0 ?4 m3 x# i# f7 W1 d
咸香迷你油豆腐......8－10個
8 m3 W& ?! N4 T' y+ a6 C; |/ }tvb now,tvbnow,bttvb蝦仁......200公克
0 d- w  Q  E& r! l- v0 y蒜茸......1湯匙
9 s* P3 S8 Y) Y1 }5 T; O公仔箱論壇食油......2湯匙
4 P. `8 G6 D( S+ v2 s$ R公仔箱論壇. c8 I& t( i1 j% l# d0 W* V
調味料:
7 p# \9 n0 K: W4 T7 m公仔箱論壇雞上湯......300毫升
& _8 q5 l; Z6 H, E! ctvb now,tvbnow,bttvb鹽......1/2 茶匙公仔箱論壇+ N* o0 b& @9 e; f  Q
糖......1/4 茶匙
2 X; b" Z& }  M8 o) \, f5 }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。tvb now,tvbnow,bttvb* o5 S  i8 P3 r  @- ~9 l; D
勾芡料:5.39.217.76. z9 \9 q2 k4 j; U0 r9 d
風車粉......1/4 茶匙或適量
8 I6 b/ j1 v/ o公仔箱論壇公仔箱論壇8 L3 i. n5 }1 g: Y
Ingredients A :
: f- Y4 u5 R! Z* X! B8-10 mini sized, salty, fried bean curd
* n9 n, ?! r& F" C1 X# p$ ]5.39.217.76200g shelled fresh shrimps3 a* `- K1 V* X  J& V( j& }  {
1 tbsp pounded garlic
# W  w4 @/ x6 F! J* I2 tbsps oil
6 |0 m. W3 s9 g7 {6 c# u# C5.39.217.766 v, t7 P# y; h
Seasoning:tvb now,tvbnow,bttvb0 s/ e& |1 H1 y* X4 J
300ml chicken stock# D1 r7 l+ o5 b$ F
1/2 tsp salt; Y$ `% c1 f  I+ L
1/4 tsp sugar
1 v2 Q+ S. b: u9 @% P7 Z& d公仔箱論壇5.39.217.76; _& `/ U! j. c  y: [7 o6 X
Thickening Ingredients: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 J, L- Y# u/ ~( U. n4 A6 H
1/4 tsp potato flour, or as required
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( Q1 q* M5 a2 Y7 |4 U- t0 i公仔箱論壇Method:
) h2 j: w9 Q- y: E4 D' b01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
) {) _) Z3 @/ D公仔箱論壇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.
' c# w9 O9 l. s9 B03. 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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  蝦仁咸香豆腐(Braised Bean Curd with Fresh Shrimps)

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cyber03

thank you