簡介： 布包豆腐應先以熱水飛水，使其較耐煮，不易爛開。公仔箱論壇6 o z- ?& C B$ r1 X( O/ j# e' \
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大蝦肉----8兩
; J" |/ \$ U: F8 y3 v: g公仔箱論壇big prawn meat 8 taels
# t+ L% m5 E3 G4 ] h布包豆腐----兩件
; \) k/ K$ h; A3 q5.39.217.76cloth wrapped beancurd 2公仔箱論壇2 w: h, M: T8 F2 S/ W
毛豆肉----2兩
6 u2 {5 v% G7 p& \2 U/ Bpeeled green peas 2taels
; e% W# B/ v2 L& }指天椒----兩隻
% k) Z6 i: W, C. k; S9 K公仔箱論壇small hot chili 2
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$ d9 \, K3 V; a" H+ }1. 蝦背開去腸，沖洗隔水﹔布包豆腐 1 開 18 小件，飛水，毛豆肉用清水滾 3 分鐘。公仔箱論壇2 q7 i1 b1 C1 C" V; Z
Slice open back of prawns and remove intestines. Rinse and drain. Cut each piece of beancurd into 18 small pieces. Scald briefly in boiling water and drain. Cook peas in boiling water for 3 minutes.
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2. 燒熱鑊，下油、豆瓣醬、XO 醬，再下清湯 1/2 碗，煮滾後加入豆腐件、毛豆肉，再下幼鹽略煮。
: B: O6 m& Z3 ]! J! r5.39.217.76Heat up wok. Add oil, broad bean paste, XO sauce and 1/2 bowl clear stock. Bring to boil. Add beancurd, peas and salt. Cook briefly.
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3. 最後下蝦肉，炒至僅熟即下指天椒，調生粉芡，上碟即成。
+ y: h' m( C9 v. O. k公仔箱論壇Add prawns. Stir-fry till just done. Add chili. Blend in cornflour thinkening. Transfer to plate. Serve.4 b! i$ c) l* A, |
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7 Q) ^7 p- x$ p9 y. G! B$ b調味：5.39.217.767 l+ y% V$ w0 {
生油、豆瓣醬、XO 醬、清湯、幼鹽、生粉芡----各少許
* r* f6 W4 a% }& Eoil, broad bean paste, XO sauce, clear stock, salt, cornflour thickening little/e |
發表於 2008-2-29 02:20 PM
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