材料A:公仔箱論壇: p/ n3 W/ m- m( }8 k
咸香迷你油豆腐......8－10個
0 @0 o9 W: Z9 F; b/ N% D蝦仁......200公克
5 H m/ w0 S* o蒜茸......1湯匙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。 a5 { K Y' n$ r- u& E
食油......2湯匙5.39.217.77; y& v1 W" j) V3 r
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調味料:
, W; ]# R0 W2 j5 I5.39.217.77雞上湯......300毫升
8 Y7 D5 F0 S, [公仔箱論壇鹽......1/2 茶匙公仔箱論壇8 `* f9 O* a T/ u$ I6 K, s+ V
糖......1/4 茶匙7 W8 u& @! d1 D- B8 v7 K
4 L: s- b8 F I5 [勾芡料:
- K, @9 S& X- Y! L( W. t a* }6 j: c公仔箱論壇風車粉......1/4 茶匙或適量公仔箱論壇6 N- d; J f+ R8 D; }( ^% Z1 M8 w
* Q! g; `6 U' n$ ]# M1 N7 N5.39.217.77Ingredients A :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。1 n3 J, h9 }) Z
8-10 mini sized, salty, fried bean curd
7 @2 a- V7 S, i, |' stvb now,tvbnow,bttvb200g shelled fresh shrimps, }' Y K% F: t3 Y% }% u0 D( x0 P
1 tbsp pounded garlic
2 N5 L" M5 C3 I" b; m% jtvb now,tvbnow,bttvb2 tbsps oil
& f% P6 E) }( y) k6 _ `; ~公仔箱論壇7 Q! B$ Z1 ^# T& W
Seasoning:tvb now,tvbnow,bttvb) x2 A. m! X3 e0 k
300ml chicken stockTVBNOW 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' F$ k# z9 c; a5 [* [& N7 H
1/2 tsp salt
& W1 X/ f0 {, B1 S5.39.217.771/4 tsp sugar公仔箱論壇3 i5 c8 q" F& E Q! @: S1 A3 S& Z
5.39.217.772 i$ R# r+ n& G+ O
Thickening Ingredients:) z! O$ x/ z+ \' M1 O4 @2 x/ m
1/4 tsp potato flour, or as required! ?9 c, o% d( g# g2 B* Q7 I
- n" b) P1 f4 a7 ^Method:
6 o H. q* E; c% d! q! @01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
. F0 n% s0 l, Y! P02. 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.公仔箱論壇7 o4 k( u1 B6 z* U: W! c7 j
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.
) z2 z' p7 K. {3 u: S) l+ rTVBNOW 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。
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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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