[中式食譜] 蝦仁咸香豆腐

carolfeeling

材料A:# l( \3 W$ G2 q# S5 C
咸香迷你油豆腐......8－10個2 |% f) E/ h" N4 i" {
蝦仁......200公克4 _/ q+ t) T8 l8 |5 |- N
蒜茸......1湯匙
% M( j+ \8 T0 P5.39.217.77食油......2湯匙公仔箱論壇4 V* h% ~' `" b& S7 _, W
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調味料:
" u+ E4 E4 {3 m7 S雞上湯......300毫升  T+ `1 H! v$ @) e$ C  K3 i* [
鹽......1/2 茶匙
5 n1 Z' n! k) ]! \tvb now,tvbnow,bttvb糖......1/4 茶匙" A/ x1 t% M  o1 b$ n

3 h7 p  a6 k0 n公仔箱論壇勾芡料:
5 F* A8 W7 |& t! I- F. O0 |: Dtvb now,tvbnow,bttvb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。0 T! f# x/ I3 z

5 `; y; y4 M1 j, J% @9 o5.39.217.77Ingredients A :
% _  E* T& h" l$ J! h! z1 S% R8-10 mini sized, salty, fried bean curd公仔箱論壇/ w" R$ o& G" a. Z7 \7 F- w
200g shelled fresh shrimps% z9 M% N8 K' {  `4 \
1 tbsp pounded garlic公仔箱論壇( r; j" m/ j9 m7 _- }9 l4 s! u+ M
2 tbsps oil( H% c% G2 t) S

( b9 a7 t* J+ O, L8 pSeasoning:
- S6 T/ V5 J+ O  u, Z7 v: T& [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。300ml chicken stocktvb now,tvbnow,bttvb7 c! a" e- Y2 }8 K1 |* I- J
1/2 tsp salt+ [+ g8 {( Y! }: m
1/4 tsp sugar
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Thickening Ingredients:
# d! b+ q! p/ h% }) ^5 Z公仔箱論壇1/4 tsp potato flour, or as required5.39.217.77, h- B! ]  G3 M1 H4 ?

& R* x; J, I/ t+ ]! XMethod:5 ~  r: a( k5 Z: W+ K: Z
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
+ F" @) {, O: \( J  r& @5.39.217.7702. 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.
7 [8 B7 G& O! m/ a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.
1 L; e2 C$ _/ d" S5.39.217.77
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  蝦仁咸香豆腐(Braised Bean Curd with Fresh Shrimps)

  
  $ Z; S. q8 j& {8 W/ Q. |; gTVBNOW 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。

cyber03

thank you