材料A: K# }' G3 q+ e7 N3 a9 ]
咸香迷你油豆腐......8－10個
5 n% J# ?* C9 `/ ]1 n' h: A. A蝦仁......200公克公仔箱論壇* Y, @" n8 K- H5 m Q/ J
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。8 b1 {2 }, ?+ S( |3 A: d: V
食油......2湯匙
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5 a( R: t8 C6 ]) |& u) q調味料:
2 Y/ H7 G) l- X4 w! O. o; 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。雞上湯......300毫升4 h- ]/ O% J( |; U8 j
鹽......1/2 茶匙5.39.217.777 c2 f+ w% X+ }4 E& O
糖......1/4 茶匙公仔箱論壇/ S* b9 y% A" y0 m
3 _7 L; Q# r# T4 z( J* 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。勾芡料:) h9 S4 f1 k& K3 \* D; G- B y8 Z$ X
風車粉......1/4 茶匙或適量) w# H* Z" u' ^* F/ T4 u1 D# s
公仔箱論壇, j) J2 \$ u* Y' U3 l! F! g% @
Ingredients A :
1 U! v+ X6 M3 i) k* u- V. e& o5.39.217.778-10 mini sized, salty, fried bean curd
6 ?& H4 f. O, T" h4 R( }公仔箱論壇200g shelled fresh shrimps
8 K- J# E1 @ Z9 Z$ V- S& @3 b! [tvb now,tvbnow,bttvb1 tbsp pounded garlic( N# V$ |% d' A+ s Q4 q
2 tbsps oil
3 g; ^' @! k) f) H7 t/ vtvb now,tvbnow,bttvb
- F4 c: { b" G V' G9 H5.39.217.77Seasoning:tvb now,tvbnow,bttvb5 T2 w- t R5 D9 P7 r, ^! t
300ml chicken stock
5 u7 ^5 m( C% c! o J! Y, R/ K1/2 tsp salt5.39.217.773 z4 D/ z4 ?' j
1/4 tsp sugar
* n' l2 a* K6 X$ _+ W5.39.217.77- \: Z# N; n9 J; Y) m
Thickening Ingredients:5.39.217.771 t0 K- v( N# \, A0 Q7 L
1/4 tsp potato flour, or as required' }. D0 w( K2 y3 i
F' V, \7 }& W; ?0 H6 x5 y9 ]
Method:
; y3 k0 G9 ?: E0 R0 G01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.5.39.217.772 Z2 U- j( N# I0 c3 X0 x
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.5.39.217.77- w/ J% ~, H T
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.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。+ N7 Z* V4 K/ h: T9 Q0 ?: @
tvb now,tvbnow,bttvb/ I" t% v6 l. D- {* F
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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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