[中式食譜] 蝦仁咸香豆腐

carolfeeling

材料A:公仔箱論壇# ?' M6 |$ K- t% s- z, }: ~/ a
咸香迷你油豆腐......8－10個* g( B: Y1 S! S& c6 W
蝦仁......200公克2 K$ D/ H! W, I% r( r2 Z  L
蒜茸......1湯匙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。, _& b# e" O+ s
食油......2湯匙
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6 k, z2 a  J. ?% h$ o公仔箱論壇調味料:公仔箱論壇! o# @. X. J- _3 M% P8 M
雞上湯......300毫升
0 V/ }9 f8 l. h; r4 R1 ]% f鹽......1/2 茶匙
6 O' V9 ^1 l+ q5 T公仔箱論壇糖......1/4 茶匙
2 R$ m* J  g" s9 t5 ntvb now,tvbnow,bttvbTVBNOW 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。. d7 J, y' Y; H1 s
勾芡料:
; U- Z' c* Y, E! T7 f4 X公仔箱論壇風車粉......1/4 茶匙或適量
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& m/ N: V0 y  M5 m" }. e- B. z" ?tvb now,tvbnow,bttvbIngredients A :  Q  u( U" {" y3 v' S) @5 V( m$ x- g
8-10 mini sized, salty, fried bean curd公仔箱論壇( T! X# w( l$ `" v
200g shelled fresh shrimps
6 p8 {4 e( N8 @' b; Z' t( t" b7 m1 tbsp pounded garlic
) H5 \! Y2 l, Z8 B7 v2 e0 m5.39.217.772 tbsps oil公仔箱論壇7 w$ ^, Y# q, l. v% N

% X. b1 K; o- hSeasoning:tvb now,tvbnow,bttvb) S) a0 d# z4 D. S
300ml chicken stock
2 i4 i% B' m0 z5 f( I( xtvb now,tvbnow,bttvb1/2 tsp salttvb now,tvbnow,bttvb% a/ b* B1 o* T- O: ?6 G
1/4 tsp sugar
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# b, y# _; `: |% [$ i0 P, RThickening Ingredients:
' Z( r  ?& c3 V! R7 d) n) XTVBNOW 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。1/4 tsp potato flour, or as required
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Method:
9 ~& c% j. T) |8 itvb now,tvbnow,bttvb01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.2 P( \' t& C7 h" i& V
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.
8 {5 i: k' E2 q* X  P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.
4 u: |1 E$ g; T' a. ^& J/ J- fTVBNOW 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,bttvb8 A$ w4 D6 \% f

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  蝦仁咸香豆腐(Braised Bean Curd with Fresh Shrimps)

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cyber03

thank you