材料A:
% A ?4 ~# I" w: L+ g3 R) U5.39.217.77咸香迷你油豆腐......8－10個
" b; s: X2 L" B% c& L8 m5.39.217.77蝦仁......200公克5.39.217.77% a! S0 F. }% m
蒜茸......1湯匙
$ T+ R: m# P; s+ a/ M5.39.217.77食油......2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。 D' z) c4 n9 ^# P; h
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調味料:
( i k* ^9 ]1 \* _8 s5 i1 Z& q; [公仔箱論壇雞上湯......300毫升
; \) H* m2 P* U0 c- N0 ^6 E! l* q鹽......1/2 茶匙
, p7 }) }8 [+ p$ N6 l+ c( w) W5 Q糖......1/4 茶匙
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' u1 ]9 f7 S3 w% Y勾芡料:公仔箱論壇. X8 A: _+ Z x$ T- e: ?' n. F
風車粉......1/4 茶匙或適量
3 ?0 w$ o2 P! p \公仔箱論壇
, L! i! E; W9 s( U公仔箱論壇Ingredients A :公仔箱論壇+ D' X) {0 `- T1 O6 ~1 U( m- g
8-10 mini sized, salty, fried bean curd
# S- b4 k: G/ N8 I& a F1 h公仔箱論壇200g shelled fresh shrimps
+ l& ?3 S6 `6 H X/ J9 o2 E1 tbsp pounded garlic公仔箱論壇; P2 ^, \4 X& ?& R* o9 ~6 H
2 tbsps oil
' I; j! D, g 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。5.39.217.77, T/ i' H$ P; T' H3 t& l
Seasoning:
8 L# t+ l4 ?+ b5 F& M300ml chicken stock
+ s0 R( }9 f( @' R" y3 NTVBNOW 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。1/2 tsp salt
0 i) A9 C9 H$ A. w4 `1/4 tsp sugar2 h! c% u% V3 D: @' S) l
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Thickening Ingredients: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。" q% ~8 E1 h- I
1/4 tsp potato flour, or as required7 M" [" l' M1 h/ ~+ W
5.39.217.775 h; a4 K$ a8 p; C0 Z8 U0 k
Method:
7 e4 [3 o9 A _- D. p$ Q公仔箱論壇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$ d3 L& y# B0 ~2 {2 n0 D. h
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.
: @* X- S! ^% ^& c) |2 L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.' L0 ~7 [" P# Q% |
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發表於 2008-1-11 10:45 PM
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