材料A:
Y2 i9 c" [& a- Wtvb now,tvbnow,bttvb咸香迷你油豆腐......8-10個: I9 F. `5 t; S5 s$ r
蝦仁......200公克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。0 _/ O3 u8 D1 N1 v: V2 W9 t
蒜茸......1湯匙
4 |; j ^4 X, `+ l, r4 R6 ZTVBNOW 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湯匙公仔箱論壇$ y; p' l3 h- E. Y0 _+ @. |
8 D7 X0 X# k& etvb now,tvbnow,bttvb調味料:8 v9 ` W0 V1 c, |2 H( \9 ~6 [
雞上湯......300毫升
7 ^1 y# Q2 l" Q4 y# ]$ Etvb now,tvbnow,bttvb鹽......1/2 茶匙5.39.217.77- v( \8 N# B" Z/ k" Z* g
糖......1/4 茶匙2 J' p9 D$ l. s
公仔箱論壇 C9 Q3 M3 p- ^/ M* A
勾芡料:
5 Q; n7 f' \/ G! J7 C5 P5.39.217.77風車粉......1/4 茶匙或適量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。: `% n, w4 i& T( H6 r
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Ingredients A :
- D" }8 e# Q4 B/ T/ P* @' F' qTVBNOW 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
( m! N, R' |( b* @3 J5.39.217.77200g shelled fresh shrimps
- t& e6 E3 v4 b6 u. ITVBNOW 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 tbsp pounded garlic
! ?8 y. ^" d, |5 j2 H Q* h2 tbsps oil
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Seasoning:6 {+ n1 X- Q! @, ?0 e7 ]+ E
300ml chicken stock5.39.217.778 v1 d; k/ I# Z/ S6 x& y. M
1/2 tsp salt4 u, W! N3 P7 g8 H" m @9 h
1/4 tsp sugar公仔箱論壇0 j0 W) a2 j' v( [
5.39.217.77# w) j' G7 d$ Z" W; @' M
Thickening Ingredients:tvb now,tvbnow,bttvb: ?+ x3 y7 J) K; F, O: w' Q
1/4 tsp potato flour, or as required
! X% Z, b- t% cTVBNOW 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; t# _) D! h0 W+ [9 G" B. S5.39.217.77Method:
8 n6 c6 j% L1 d公仔箱論壇01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
, C5 C E8 ^( h% r: T4 G+ [1 ]$ Z02. 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.tvb now,tvbnow,bttvb/ n. H' ]2 g! f2 k. }" Q3 U
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.
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