簡介： 布包豆腐應先以熱水飛水，使其較耐煮，不易爛開。; x8 x: w, p+ h* w6 ?- r5 |' g
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材料：5.39.217.778 u# E# G' l* C# X+ W3 M8 b" P
大蝦肉----8兩5.39.217.77/ i- |/ k5 Q; S. k% u4 Z. F" _
big prawn meat 8 taels
- \. M0 B: w# \" _+ n/ ^tvb now,tvbnow,bttvb布包豆腐----兩件
* f) u* K [6 P) }, W9 N( ytvb now,tvbnow,bttvbcloth wrapped beancurd 2
3 A* X8 |/ v P7 S毛豆肉----2兩5.39.217.77& w. V3 k9 I- g( D
peeled green peas 2taels
9 Z8 V$ O: X. V; k2 V1 k5 H指天椒----兩隻
8 I I) c* R. Z4 }small hot chili 2
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4 a1 t$ |: V# e, Rtvb now,tvbnow,bttvb製法：tvb now,tvbnow,bttvb4 }! Z0 ?; l0 [% d9 D: b% F) ]
6 u Z$ Z* U3 N6 s) g5.39.217.771. 蝦背開去腸，沖洗隔水﹔布包豆腐 1 開 18 小件，飛水，毛豆肉用清水滾 3 分鐘。
* u$ G# ~' Y) ]! CSlice open back of prawns and remove intestines. Rinse and drain. Cut each piece of beancurd into 18 small pieces. Scald briefly in boiling water and drain. Cook peas in boiling water for 3 minutes.
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0 H' i( h t% v2. 燒熱鑊，下油、豆瓣醬、XO 醬，再下清湯 1/2 碗，煮滾後加入豆腐件、毛豆肉，再下幼鹽略煮。公仔箱論壇$ Z, ]% W h b: _
Heat up wok. Add oil, broad bean paste, XO sauce and 1/2 bowl clear stock. Bring to boil. Add beancurd, peas and salt. Cook briefly.$ b# X. X" S) a4 p* N
6 K: Z$ I4 P, F: e4 O' [1 P# l5.39.217.773. 最後下蝦肉，炒至僅熟即下指天椒，調生粉芡，上碟即成。
2 y3 h. M2 W. c5.39.217.77Add prawns. Stir-fry till just done. Add chili. Blend in cornflour thinkening. Transfer to plate. Serve.
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; m7 {; }0 P* W' L4 w3 g# V調味：tvb now,tvbnow,bttvb* | O+ F8 b- O' C% y
生油、豆瓣醬、XO 醬、清湯、幼鹽、生粉芡----各少許公仔箱論壇' D" G+ ^1 g4 @* c4 k4 I; D! _
oil, broad bean paste, XO sauce, clear stock, salt, cornflour thickening little/e |
發表於 2008-2-29 02:20 PM
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