材料A:
4 Y7 w8 @6 M/ W/ N1 B3 w, J- D6 B u公仔箱論壇咸香迷你油豆腐......8-10個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。) M( j, k J2 X! R+ |
蝦仁......200公克
7 R! P/ u) H# o+ X( P( rtvb now,tvbnow,bttvb蒜茸......1湯匙
8 [7 q' @6 P& p% [4 u7 a$ p) }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。食油......2湯匙
% b) @- s/ r) o+ q/ C- f公仔箱論壇) q( s' t1 C6 q' u# ?* O9 O ~9 x
調味料:
9 Q/ h" s/ ]! N) {4 r雞上湯......300毫升
, l, K4 u4 J$ y5.39.217.77鹽......1/2 茶匙公仔箱論壇8 ?7 D( V" t' l" d
糖......1/4 茶匙公仔箱論壇& `$ |$ j: L6 D4 t: o# ]
# i+ g2 ~7 o1 p! _+ B# S& [; H% ?5.39.217.77勾芡料:
, i" [* n' Y4 n* h; E風車粉......1/4 茶匙或適量tvb now,tvbnow,bttvb' R8 U z% d3 ]% @+ O0 [
9 F; d0 g* \5 B+ Q# j( H公仔箱論壇Ingredients A :
1 O7 o; l) [" K7 ^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。8-10 mini sized, salty, fried bean curd
- W6 S: p5 |) a& dtvb now,tvbnow,bttvb200g shelled fresh shrimps5 g6 N* L+ I% |
1 tbsp pounded garlic
) R2 q( m# }- `/ {$ W/ {% g* D$ j2 tbsps oil) t2 ?* j1 Q. W( r3 e
2 q2 R0 e% Q2 x公仔箱論壇Seasoning:& ^* ~9 _. ^/ Z: E5 ~7 A
300ml chicken stock
4 ]- b( F' I; r. i G5.39.217.771/2 tsp salt
3 M& b; D! V3 W4 E5.39.217.771/4 tsp sugar4 [) |/ v" e" N2 N
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+ B3 d S% l0 R) a7 `2 e" [8 Z
Thickening Ingredients: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。* `. i5 c# m& M: m
1/4 tsp potato flour, or as required
4 Q) m) W1 \" Z$ J9 A1 ^1 L5.39.217.77& s( r' ?# F& H+ w6 G3 a* J! M
Method:
$ ] ^1 K+ u1 s! G8 W5 x5.39.217.7701. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
0 B6 r6 L+ E' @( Y5.39.217.7702. 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.
2 L* W" h6 Z# P03. 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/ y$ ~' W5 E6 Y8 g; Y( m
5.39.217.77) d' L0 w9 F$ Z7 s) S* X
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