材料A:
6 g9 x# i6 q# ^9 n, ^tvb now,tvbnow,bttvb咸香迷你油豆腐......8-10個5.39.217.773 z2 j& k0 W) s' y' x, \; |
蝦仁......200公克tvb now,tvbnow,bttvb8 B. w4 Y" z" ~1 S7 U4 O# I
蒜茸......1湯匙$ Q: s) q* o. l. u6 U0 S
食油......2湯匙
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( m, Z/ e3 @) r! u4 U+ V0 I5.39.217.77調味料:公仔箱論壇* P2 E5 [# H3 @- l# e% M/ {3 x& ]
雞上湯......300毫升) R$ d$ A6 R% W0 S: C+ v
鹽......1/2 茶匙
# W1 r& K0 g5 G: P6 z6 C4 O& k' h糖......1/4 茶匙
2 g* `7 I$ }# k0 [ d% s: a" tTVBNOW 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。tvb now,tvbnow,bttvb1 c) Q1 m' o, p: i9 l" E5 l% O
勾芡料:
/ q8 s0 U. p) C, E! b! u3 r- T公仔箱論壇風車粉......1/4 茶匙或適量
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Ingredients A :$ G) r/ E9 Q2 o, W8 \
8-10 mini sized, salty, fried bean curd
2 N7 F2 a3 K; G* yTVBNOW 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。200g shelled fresh shrimps
# l* b# ^, d) e1 tbsp pounded garlic
; y2 Q6 c) U: c1 Q4 Z! ?公仔箱論壇2 tbsps oil
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$ Z7 b7 H& V" l2 c5.39.217.77Seasoning:
9 M% Y' V- f% K. h' Q300ml chicken stock
2 d0 {, e: k# |0 L# ?' U; A* O5.39.217.771/2 tsp salt
2 ^9 A& ]4 s( }& v1/4 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$ d& }" s6 J$ ]
* w1 r* a8 W; d# ]2 `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。Thickening Ingredients:tvb now,tvbnow,bttvb. w! B, y6 V( S8 p; j
1/4 tsp potato flour, or as requiredTVBNOW 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。; u- y" h' w7 e( m+ O# a& b4 Q
, D/ P* t4 M& k& wMethod:! H) I0 a8 V+ P' H2 ]# K
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
$ X) J& K, H4 `, o" D5 J3 W5 O5.39.217.7702. 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.
$ S+ n" ?1 C, Y! I6 Atvb now,tvbnow,bttvb03. 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。( S0 o+ Z5 B8 u4 J8 }
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