[中式食譜] 蝦仁咸香豆腐

carolfeeling

材料A:! k7 |, X' R1 k# [/ Q
咸香迷你油豆腐......8－10個5.39.217.76: d5 i# N0 p0 g4 S1 k* j. _  r
蝦仁......200公克7 @& Y6 F; A7 e! w/ l; }
蒜茸......1湯匙tvb now,tvbnow,bttvb* @3 j( i9 I  O; M: {( z: W
食油......2湯匙
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調味料:0 u* |6 [1 j7 f1 B9 D
雞上湯......300毫升
5 s2 O# y8 D, w# E) a鹽......1/2 茶匙
4 ^, V/ M" R" n糖......1/4 茶匙5.39.217.769 C- Y$ r* M0 E1 f) e1 I  q/ t" ], e0 @

5 I: l" _4 F7 `, T  w6 E- n$ ?$ qtvb now,tvbnow,bttvb勾芡料:
1 O; G  h) t# E3 LTVBNOW 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。風車粉......1/4 茶匙或適量& Z' S4 b7 [  B8 L* @8 O  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。- m3 ?- p8 l" K
Ingredients A :5.39.217.76- V' S# I% M' X
8-10 mini sized, salty, fried bean curd公仔箱論壇) v/ ]) X$ F9 @
200g shelled fresh shrimps
. T1 a9 m) w2 @6 e1 I公仔箱論壇1 tbsp pounded garlictvb now,tvbnow,bttvb% j7 T+ W" Y, z% |* V' `, K
2 tbsps oil
3 S8 s) z! o" h+ e: [3 c5.39.217.76# I: B: b) @5 M1 L
Seasoning:' X! q. w/ F( D( W  R# X
300ml chicken stock4 D3 N! ^7 s8 B9 z/ O4 D* D
1/2 tsp salt
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2 B9 ?- u  s% t% B$ X0 Gtvb now,tvbnow,bttvbTVBNOW 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。- D% a! M4 D1 x6 i
Thickening Ingredients:9 O8 e' a6 H0 J5 ?/ M
1/4 tsp potato flour, or as required5.39.217.76. l0 D0 X2 _9 C) B

  Z4 S  `* Q2 k( jtvb now,tvbnow,bttvbMethod:
% j6 V' q2 S$ }5 y. z公仔箱論壇01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.公仔箱論壇2 P- D; o3 x2 ]' d; K4 R/ K
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.
/ [1 t1 S5 S" \0 r- ^4 R  k6 I) c* u5.39.217.7603. 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)

  
  3 p( q' w' b0 J  Q4 J2 j; q: I公仔箱論壇

cyber03

thank you