材料A:tvb now,tvbnow,bttvb" D- X2 c! x( |% |) ^, R
咸香迷你油豆腐......8-10個
! n) {9 }& g- G' x: D! _公仔箱論壇蝦仁......200公克
. V" n2 x/ R- a+ K' r& N2 |3 b* z5 l蒜茸......1湯匙
4 P$ `+ b0 q2 y' U- f! z公仔箱論壇食油......2湯匙% y; @: N! s! V% c! s" @- i
公仔箱論壇. [- i% z5 T) Y
調味料:
, B5 o H' ~3 `1 S0 _ g/ Ktvb now,tvbnow,bttvb雞上湯......300毫升5.39.217.77, F6 G/ l. A3 X, O2 M o* o
鹽......1/2 茶匙5.39.217.775 _8 P3 z9 P! d- f2 i/ D3 }# d: E
糖......1/4 茶匙公仔箱論壇4 F% Q0 t4 R x3 r
tvb now,tvbnow,bttvb) _+ h6 S) Y' D
勾芡料:5.39.217.776 R& J5 E6 r7 f$ v. j* K- ]
風車粉......1/4 茶匙或適量
* z% t) ?) L5 V1 H& n公仔箱論壇
: y( i4 c# p& y公仔箱論壇Ingredients A :tvb now,tvbnow,bttvb( R% D9 }6 {$ W) N* {
8-10 mini sized, salty, fried bean curdTVBNOW 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。& {+ }% o! _9 e0 V* w/ Y: f7 p
200g shelled fresh shrimps公仔箱論壇! H* P! c) _( ~. E
1 tbsp pounded garlic) j% m" w2 c6 z6 \1 Z
2 tbsps oil
4 t6 _' ~* x6 t- A8 Y3 l1 }9 [ V' M& E6 j, D; G3 i+ }
Seasoning:! r7 U( H/ Z$ M* F
300ml chicken stock
" F, i, k9 z- K2 e$ M3 otvb now,tvbnow,bttvb1/2 tsp salt
6 w# m1 k+ B+ w" B$ m& T0 `3 E, K1 G1/4 tsp sugar
2 w+ A7 m' y& }+ f5.39.217.77TVBNOW 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。% G9 A2 `' h( F( ], V
Thickening Ingredients:
/ a' u7 i6 [* t9 j1 j1/4 tsp potato flour, or as required0 n% t9 [6 a! L9 P8 Q) E
! ?" I+ E% ^6 SMethod: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。! _9 ^0 B0 U) [4 N, q6 m
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.tvb now,tvbnow,bttvb' J$ r% L4 ?: n
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.
3 e" f3 Y: |4 ?! o( O7 ~8 Q03. 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.
+ S M+ Q( K2 p6 Y/ Q- etvb now,tvbnow,bttvb5.39.217.771 S) m1 w* T/ {: a
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