材料A:
d/ l1 Z5 B( G5 r m' x咸香迷你油豆腐......8－10個
@+ s v+ X( R) m蝦仁......200公克- f" m: _8 K' y* c2 C
蒜茸......1湯匙公仔箱論壇4 G/ @" L. V& l3 a
食油......2湯匙公仔箱論壇7 f2 T3 {. E7 d9 D
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調味料:
% @% N/ k( v2 N5 k雞上湯......300毫升
+ \0 e, d! n/ y! b3 \tvb now,tvbnow,bttvb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。+ ?) m2 P* s( F
糖......1/4 茶匙tvb now,tvbnow,bttvb- w6 w+ l, I% [' n
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勾芡料:5.39.217.77/ v& x6 x8 [# u4 I: a; d
風車粉......1/4 茶匙或適量5.39.217.77. ~6 n( K9 F8 u. T, K2 e, g1 R" E
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Ingredients A :4 W+ x/ y3 Z" E, s! y9 A6 t1 F' V
8-10 mini sized, salty, fried bean curd5.39.217.77) n8 b" }% w: w. k0 C9 t
200g shelled fresh shrimps
; Q$ ?0 i% T! j3 J' V) P1 tbsp pounded garlic1 K1 |8 h, [, s' E, K
2 tbsps oil
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Seasoning:
$ a; r5 z; f- p) K( c300ml chicken stock公仔箱論壇 L) s/ T7 g5 x" A6 J( x! c# v; E
1/2 tsp salt
" S& _, `6 k$ C, d P x) H+ Gtvb now,tvbnow,bttvb1/4 tsp sugar
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% G5 u4 m8 {4 c+ K3 P, gThickening Ingredients:! z5 N; L. J* r& j+ _ P$ T2 [+ z& t
1/4 tsp potato flour, or as required
& R- t: Q* S y' n% v& Q' E公仔箱論壇( Z1 J6 q! o1 @* Z$ a- ?
Method:4 F/ V2 |/ @& d
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
, k5 {- U7 q0 Q# {5.39.217.7702. 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.tvb now,tvbnow,bttvb7 u2 L8 p, G. G3 @5 Z6 y
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.5.39.217.77( W( h9 N+ C! J2 i! x
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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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