材料A:
! r' u$ p' g9 w5 q2 a( I2 Y' u5.39.217.77咸香迷你油豆腐......8－10個5.39.217.772 H. ~6 Q3 c9 u8 b3 I) t
蝦仁......200公克5.39.217.77 R; p" c6 A5 h1 l d: H
蒜茸......1湯匙' [- Q. g9 V& q3 k) P4 f
食油......2湯匙5.39.217.776 g* x# G! z- a) J! B
Q" Y9 ?" f. P) N1 G* e$ Q
調味料:
$ E ?1 e1 E$ g1 t/ r6 f雞上湯......300毫升
# s2 M% F" i# e$ Y; i" n, O公仔箱論壇鹽......1/2 茶匙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。% h( d4 ~# R+ D/ o8 `
糖......1/4 茶匙
9 o7 x+ `2 U2 j2 L8 u+ G+ ATVBNOW 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。: k/ f. h% r0 @" m3 b- ~3 h( T
勾芡料:tvb now,tvbnow,bttvb1 e6 q4 }5 o8 t( {1 J* A0 A
風車粉......1/4 茶匙或適量
0 b) `: @: |2 E# u公仔箱論壇
0 ^ E3 V. k9 k' v公仔箱論壇Ingredients A :tvb now,tvbnow,bttvb1 }/ V3 k# U7 f9 B! y& V
8-10 mini sized, salty, fried bean curd公仔箱論壇* i( S3 \1 P- G( X" @( l! g( [
200g shelled fresh shrimps
+ X7 u9 W2 H9 R( {" K* E7 S# r. T5.39.217.771 tbsp pounded garlic+ t5 \1 `9 f2 e4 E
2 tbsps oil* ]8 c9 {3 K& L5 x# Z! C- s
% E! y" Q0 A. v3 x! g7 {2 e
Seasoning:
/ N% @, A8 T. o/ Y# \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。300ml chicken stock
' K% y( W0 N. [. j$ n1/2 tsp saltTVBNOW 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。3 l, l/ \) V& }" r3 g9 G
1/4 tsp sugar8 K$ g P0 v) |. W* y8 F
4 A9 U: z" X# ^: ^5.39.217.77Thickening Ingredients:; v. `4 o, m Q; Y
1/4 tsp potato flour, or as required
$ L6 y1 \9 u+ j3 W* y
/ C, {# f, o6 L. H5.39.217.77Method:
1 c7 G! W( b( L1 @! d3 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。01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
3 z1 a( T( z: |' T E a4 e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.
7 n) h+ ]4 h# }) q公仔箱論壇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.4 I5 i# y" @! S) F4 t
1 e% w7 |/ `! S' ?/ P! d5 E1 ^/ btvb now,tvbnow,bttvb |
發表於 2008-1-11 10:45 PM
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發表於 2008-2-10 11:55 AM
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