材料A: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 D7 F- V4 I2 [; O2 O% L
咸香迷你油豆腐......8－10個& y) e$ g2 N8 j8 [& h
蝦仁......200公克公仔箱論壇- T" A* n; B! j$ w9 q" C. Y8 d$ |5 b, u
蒜茸......1湯匙 : r; P: @/ @, s4 e( Q/ _ z5.39.217.77食油......2湯匙 + w2 K. [7 b- f$ V& ~$ v+ O% [5.39.217.77 ' V6 V! H9 O: r' @! l: {3 q% A公仔箱論壇調味料:公仔箱論壇) Y% S: v; k+ Q, V
雞上湯......300毫升 ( Y7 z. g R8 q8 k5.39.217.77鹽......1/2 茶匙5.39.217.77; V! O( ]2 n9 @# X! I
糖......1/4 茶匙 . \9 \" `9 `* Y- B! sTVBNOW 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。# W, `; j8 r! ] 勾芡料: ' J& Q H- f1 T4 x2 r公仔箱論壇風車粉......1/4 茶匙或適量 7 t0 q, [( w& D- i3 T) i公仔箱論壇公仔箱論壇! F* z9 R1 J0 ^0 c Ingredients A :公仔箱論壇8 O# p4 V, T5 F! f$ Z6 q
8-10 mini sized, salty, fried bean curdtvb now,tvbnow,bttvb, r4 y# S' I' K' f" |
200g shelled fresh shrimps公仔箱論壇/ C$ N' L9 \, ^* g3 b- A
1 tbsp pounded garlic5.39.217.77( n% E3 V' \& [, ^0 k
2 tbsps oil5.39.217.776 ~( M& A5 x# m& b9 ?
1 V2 v9 z7 P. o2 W5 O; t. w) \Seasoning:; y' h" C$ i/ m! C( j* N( C
300ml chicken stock3 o1 [% B* O3 d& ~' _
1/2 tsp salt公仔箱論壇+ X; Q0 w4 n+ V8 b4 Y9 s/ B
1/4 tsp sugar , W" B; |) Q) T; G1 U; }! R. z5.39.217.775 r8 T) _! {5 A8 U: v5 |1 |+ d Thickening Ingredients: . I+ P# S: Q1 S. Y, w6 l! R公仔箱論壇1/4 tsp potato flour, or as requiredtvb now,tvbnow,bttvb0 A4 R& d3 E) J# u& y- X) f" [
) r7 r0 X9 }; u/ w5.39.217.77Method: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。; G2 j% T. J' P' W+ n
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.公仔箱論壇2 @4 X7 b; D4 X8 o
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. : |+ S; p, o. @8 c: C+ _: ETVBNOW 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。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 s1 `& v8 G$ @tvb now,tvbnow,bttvb, N* O9 _+ \ A3 {
