材料A:
W. n& p0 _( h2 b' }; r/ j咸香迷你油豆腐......8-10個
) h9 t2 S3 g3 {公仔箱論壇蝦仁......200公克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。0 j+ ]" ]) c1 p$ w- V
蒜茸......1湯匙
' c3 u5 F' p2 p! d食油......2湯匙9 c2 O! A7 R+ K( R5 E# L! v- Y" G& _
, I6 ]% i) l! E5 b8 I公仔箱論壇調味料:公仔箱論壇2 ?2 p, l0 F# F" @6 K) o
雞上湯......300毫升
/ o. y6 `/ {! l0 ^& s, N- v( BTVBNOW 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。鹽......1/2 茶匙1 H) ^ `3 Y( ^: d y9 B
糖......1/4 茶匙! ?- H0 E6 E5 O) X
公仔箱論壇! ~/ ~1 Q6 D" ~7 R4 ? i1 k# B
勾芡料:公仔箱論壇; {* x4 `; H) ]2 T+ f0 \4 e
風車粉......1/4 茶匙或適量
0 N$ C" b, f1 Jtvb now,tvbnow,bttvb5.39.217.767 }, l1 e7 g' M: E. {1 j" w' D
Ingredients A :
" x% d3 Z. `6 |2 J/ `8 U2 [公仔箱論壇8-10 mini sized, salty, fried bean curd0 g2 E( S0 T" U0 ?* N
200g shelled fresh shrimps! `& @0 B4 s" e, F, R/ U/ v
1 tbsp pounded garlic
) ^, A6 k' T8 P+ s9 eTVBNOW 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。2 tbsps oil公仔箱論壇9 k' u, {8 p& [3 g% L
6 K. Q) a' k$ Q C6 qSeasoning:5 C9 X+ A* \* I% `# J, y# Q" r
300ml chicken stock
5 t) i/ z! }0 P9 j4 L, U' t/ W" C* y ftvb now,tvbnow,bttvb1/2 tsp salt
( Y) Q% y) m. E3 ` Z3 ?- ttvb now,tvbnow,bttvb1/4 tsp sugar* Z/ t% |: G( Q Q
公仔箱論壇5 j! {4 B1 H3 C" s' ?
Thickening Ingredients:
. \% h1 L) U. a8 Q* _1/4 tsp potato flour, or as required
5 v, W- B6 L& ^. b K5 @
; Z: v9 S; B) j/ {4 }5.39.217.76Method:. N$ C, x$ i, O$ x }2 u
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/ l& H3 X$ t* Q2 o2 J: n: L' ~7 F
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.
7 ?+ L1 [ a. btvb now,tvbnow,bttvb03. 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.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。) M) ~/ _& a1 B3 P' G8 o
7 N$ C" ?: O3 m' D6 u+ a' G公仔箱論壇 |