[中式食譜] 蝦仁咸香豆腐

carolfeeling

材料A:1 [" M! Z8 Q! o" _$ ?9 N" A/ e
咸香迷你油豆腐......8－10個+ L* l' U5 \& Q; F% Q
蝦仁......200公克5.39.217.76- k* V0 o# b; g
蒜茸......1湯匙
; |- Y8 u/ f4 P, q' }" F& h5.39.217.76食油......2湯匙5 M3 e; `7 [$ X8 M4 ]7 b" w

" Y, c* S. o9 O) [2 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。調味料:
! F0 b/ `# @) D雞上湯......300毫升5.39.217.76" l- M' z5 `9 ?+ j  @( f$ U' F
鹽......1/2 茶匙5.39.217.76. y/ X" M6 v. Z" u6 f! D* W
糖......1/4 茶匙
+ W# U; y' Q0 a+ p公仔箱論壇
7 `! U- r/ x% {$ u勾芡料:tvb now,tvbnow,bttvb: I, J0 O6 `* C# G1 x- z# z3 ~# I
風車粉......1/4 茶匙或適量
  e) g3 I/ b2 H, C3 [) y+ P公仔箱論壇
' c5 E5 H! s  _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。Ingredients A :8 Q. \/ T% F! F
8-10 mini sized, salty, fried bean curd
; E  R  a, J; T" j5 {! vTVBNOW 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。200g shelled fresh shrimps公仔箱論壇: I" w6 C! L$ {. T- r: m
1 tbsp pounded garlictvb now,tvbnow,bttvb- E5 r% n6 `( H$ w0 L, g$ L
2 tbsps oil
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Seasoning:
; Q& h* e7 `. ]6 B4 B# t8 n: J300ml chicken stock
  V4 h4 X& E- p' }. k" q- E5.39.217.761/2 tsp salt公仔箱論壇2 {5 o. m) [7 \4 Y
1/4 tsp sugar
8 C2 S2 m' V' Ttvb 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。, U- K6 u* s+ Y/ Y( U. {6 a5 q
Thickening Ingredients:
  E7 q2 r; U+ Q4 f5.39.217.761/4 tsp potato flour, or as required
3 G; _/ K/ P: j; k8 P6 vTVBNOW 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。7 @0 M2 G3 ^$ S6 E* S
Method:公仔箱論壇6 X$ M, a" ?' }) a, p6 P! O
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.  K; ^( e* A: c
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.5.39.217.76; e; S6 Z, N) _* o) U7 |
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- e" s* Y2 x. ~+ A$ R; ~; H
5.39.217.76: z5 V9 X8 Y" K% l0 H

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  蝦仁咸香豆腐(Braised Bean Curd with Fresh Shrimps)

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cyber03

thank you