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標題: [中式食譜] 蝦仁咸香豆腐 [打印本頁]

作者: carolfeeling 時間: 2008-1-11 10:45 PM 標題: 蝦仁咸香豆腐

材料A:
咸香迷你油豆腐......8－10個tvb now,tvbnow,bttvb* Y( d9 T2 K- I% @* q' x6 [1 h) l% W
蝦仁......200公克公仔箱論壇$ @3 m2 f" o7 `! N
蒜茸......1湯匙4 W8 K8 h* l% I. g
食油......2湯匙1 V$ W' z0 @$ w

調味料:5.39.217.77! v) n! S1 e9 f" t
雞上湯......300毫升tvb now,tvbnow,bttvb( s6 b; v% `0 j4 u
鹽......1/2 茶匙 V$ H8 |) |+ a; x
糖......1/4 茶匙
tvb now,tvbnow,bttvb% l3 x7 W) L5 C0 j% ?( |% O
勾芡料:
風車粉......1/4 茶匙或適量
tvb now,tvbnow,bttvb8 @( {! F9 [7 E
Ingredients A :; n& {) R- Z6 O# e/ v
8-10 mini sized, salty, fried bean curd
200g shelled fresh shrimps
1 tbsp pounded garlic
2 tbsps oil
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Seasoning:
300ml chicken stock公仔箱論壇, a2 o! A+ c& Q, d
1/2 tsp salt- U6 e3 m: p- ]+ \2 M2 ?. x+ z
1/4 tsp sugar
公仔箱論壇. @5 R. Z/ W/ ~( J2 U' M* a
Thickening Ingredients:. T. w0 N3 K$ w. Q
1/4 tsp potato flour, or as required

Method:' t# |* d& ^$ \3 u5 m7 {; X
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.+ m% N7 [) u- R4 }
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.
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.& W+ @4 Y* d, W7 H" q7 @

蝦仁咸香豆腐(Braised Bean Curd with Fresh Shrimps)
公仔箱論壇" F/ ~4 J) I6 U+ g* o

作者: cyber03 時間: 2008-2-10 11:55 AM

thank you

歡迎光臨公仔箱論壇 (http://5.39.217.77/)