[中式食譜] 蝦仁咸香豆腐

carolfeeling

材料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。) s' X" Z: Z( m1 B
咸香迷你油豆腐......8－10個8 E  R- S, C/ b% N0 |
蝦仁......200公克: W0 n. F: U. J. L- _, D- q5 N8 ~
蒜茸......1湯匙tvb now,tvbnow,bttvb* n8 C8 a' _6 `, h
食油......2湯匙
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! B" k! x6 `0 H' A2 @5 X  q. E5.39.217.77調味料:: T: G+ N2 r* b$ K& X3 R5 ^7 u) U
雞上湯......300毫升tvb now,tvbnow,bttvb, a# r. _1 u9 ?' t0 C% ?
鹽......1/2 茶匙公仔箱論壇1 F3 F2 R$ I/ r
糖......1/4 茶匙
( j# W! B' @: v9 o+ u1 T3 u5.39.217.778 Y. k9 c- y  x
勾芡料:
1 U! N3 Y3 \) H6 m& y6 `7 D8 K5.39.217.77風車粉......1/4 茶匙或適量
+ ]# j3 m# _8 t& L2 O- 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。  p( Q# a. b6 R7 ^. i: ]6 T" U
Ingredients A :tvb now,tvbnow,bttvb/ I9 O0 v; B; G- J0 y/ H
8-10 mini sized, salty, fried bean curd+ Y0 E- C8 W0 Z
200g shelled fresh shrimps公仔箱論壇7 _6 F2 v. i$ [
1 tbsp pounded garlic1 Y3 f# h- X; Z3 z
2 tbsps oil公仔箱論壇: W+ m7 K6 T5 n* H) X8 W3 c

4 C' A+ J; A7 T+ a" d公仔箱論壇Seasoning:
5 o( W5 l& u: \3 [) t300ml chicken stock
1 d1 C2 x- z4 r% h! d, F1/2 tsp salt
* Q  d; N$ t, @4 ?5 O( L) x2 N" {, d1/4 tsp sugarTVBNOW 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  l8 \: ~4 K

* G# m; _$ B5 f1 S) k- V公仔箱論壇Thickening Ingredients:0 p+ [5 G* J8 P
1/4 tsp potato flour, or as required& T( i0 T8 `7 c6 P& _4 S1 j

2 |# c- f2 a" K: A) k/ i- D; ^. btvb now,tvbnow,bttvbMethod:
5 R% J# b. a, _$ f  fTVBNOW 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.  c) A1 B# h0 I7 s8 Q
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.
% h8 h1 i. C9 }+ ~: J$ ^# N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.公仔箱論壇9 ?. p9 I; }+ ]; O6 L5 f: f
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  蝦仁咸香豆腐(Braised Bean Curd with Fresh Shrimps)

  
  ! a  \( C. g$ e$ H$ R公仔箱論壇

cyber03

thank you