材料A:tvb now,tvbnow,bttvb6 K3 R/ d$ }3 N7 ^! m& p
咸香迷你油豆腐......8-10個tvb now,tvbnow,bttvb4 [% M/ |1 B# i5 v' X* ]
蝦仁......200公克5.39.217.77% M% x$ K3 l/ C ~7 F ]
蒜茸......1湯匙tvb now,tvbnow,bttvb2 X$ D, w; P0 J$ H6 c
食油......2湯匙公仔箱論壇0 l6 w% {7 ?- f( y+ j1 Z$ J0 k6 n) I
公仔箱論壇0 m4 \; J* @+ x! O0 k, _! q, S
調味料:tvb now,tvbnow,bttvb( s4 h0 P' [$ p9 K D
雞上湯......300毫升
8 r3 m( V1 c6 m; w7 _/ W公仔箱論壇鹽......1/2 茶匙( z M" X0 ]9 @6 q* y* X8 i
糖......1/4 茶匙
4 p9 [$ z3 X X% e公仔箱論壇5.39.217.77 M/ ]# K/ \2 j+ g6 y; D& r" z
勾芡料:
% c0 C* v! i1 }: w# p, v% Qtvb now,tvbnow,bttvb風車粉......1/4 茶匙或適量2 O6 N! |2 i8 _' j, n
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。$ ~3 A: M! X" b# e, \; @
Ingredients A :
w, V# g" P% C8 K$ F. [- T公仔箱論壇8-10 mini sized, salty, fried bean curd5.39.217.77% e# J7 W) M# }, S7 e4 a! X
200g shelled fresh shrimps
- R5 L6 g2 I* H+ ^) ?公仔箱論壇1 tbsp pounded garlic
: z5 G! @2 ?4 L! n! Q% ^2 tbsps oil
/ U7 O( r' A4 @ s3 l0 ]# K: M' wTVBNOW 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。
! v, t+ c: ~" e. Q( ztvb now,tvbnow,bttvbSeasoning:5.39.217.77$ h4 \! v+ y7 J# B p7 I" {3 u
300ml chicken stock公仔箱論壇1 q; `4 V( O9 W. \# s, \
1/2 tsp salt
( J8 m& F) H K6 ?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。1/4 tsp sugar
( @6 A9 O2 I6 N+ i5.39.217.77" V c' @5 j+ p( L+ J- R" x
Thickening Ingredients:$ R5 y; ]. U( Z) ^$ N, H
1/4 tsp potato flour, or as required
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* M; n- m+ A' cMethod:
9 t0 f. {" r/ G) w; l01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.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。6 Z( P" _! y W, S/ v& Q
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.公仔箱論壇5 q2 S+ Z1 r6 e X0 C: z, {
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.5.39.217.77" n" w5 U: J/ j) q, n
3 B# u" j. @4 n( R% r公仔箱論壇 |