材料A:% x8 [; f Z/ i( f! A( |) _4 P
咸香迷你油豆腐......8－10個 7 ^" b# s4 U( `tvb now,tvbnow,bttvb蝦仁......200公克 # ?9 N: g% N( H$ [蒜茸......1湯匙tvb now,tvbnow,bttvb- H4 t. Q' @' d6 d4 ^" C
食油......2湯匙tvb now,tvbnow,bttvb9 v3 `! F6 p7 A5 w$ u j5 m$ o
tvb now,tvbnow,bttvb- V! `: ^4 k# m 調味料:1 L; I p$ |: f& T7 H
雞上湯......300毫升 / s7 v) B3 ^# j' z$ r" Y5.39.217.77鹽......1/2 茶匙# l0 H3 L) k8 \6 r
糖......1/4 茶匙 ; K A$ ^' m" Z4 }7 B+ ?/ O0 l' Z$ l2 T 勾芡料: , ~& g" W6 s( K, zTVBNOW 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。風車粉......1/4 茶匙或適量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。( X% h! B5 y6 A: b# [9 o H# N
8 g0 `! W; X/ [4 n Ingredients A :. B6 ]: a0 K8 K; d% d+ i# U
8-10 mini sized, salty, fried bean curd % D5 n/ N( U8 V! C8 b- B! t, s公仔箱論壇200g shelled fresh shrimps 2 c0 H6 A6 p$ q% Z& S% [( ~- j1 tbsp pounded garlic5.39.217.77+ l, k+ m* R, W* K, t
2 tbsps oil5.39.217.772 s' _/ L5 l( W7 \
5 U2 Y) Z. K, dTVBNOW 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。Seasoning:公仔箱論壇; I, {5 g( p1 s6 {! q
300ml chicken stock 3 z; B9 U$ v! ^! y( z5.39.217.771/2 tsp salt 2 F4 z; ^7 a. I; 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 sugar $ G- L! z0 F- W" W5 z! a0 @5.39.217.77 ! G9 Y& i5 V( s+ d4 m* J- BThickening Ingredients: 4 q9 f3 ` \/ p" a) N公仔箱論壇1/4 tsp potato flour, or as required# e" M0 T' Y" Y
% y+ g4 Q8 O1 A+ p2 I4 v Method: |* v& P: I- O
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.5.39.217.77. Y. }$ s y& h8 t9 h3 k+ Q% K3 z
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. . B U' M% E- H+ 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.tvb now,tvbnow,bttvb0 _0 m$ k' w, @7 z* I! E
