材料A:
/ g9 |0 H. g6 ftvb now,tvbnow,bttvb咸香迷你油豆腐......8－10個
) \1 R/ I/ i: m0 {" z' v蝦仁......200公克
, a. X' |/ R* a$ ^0 H$ e8 l蒜茸......1湯匙5.39.217.77 ^) \ u: {# `1 m2 W0 p
食油......2湯匙
$ Y8 S- f3 M" i% w& ~; ~+ F+ @
& g. S1 }6 D. w9 {0 b6 G, H0 k5.39.217.77調味料:
# G- U" m, ]. E- ^6 j: Q. f4 l3 A公仔箱論壇雞上湯......300毫升5.39.217.772 n0 ~7 D X. Q- f. p: L
鹽......1/2 茶匙5.39.217.772 l4 R# y/ w2 E0 c
糖......1/4 茶匙5.39.217.77" C- v2 @ }) P4 a3 k
tvb now,tvbnow,bttvb8 ^! k6 K% k! v9 l% E$ F+ g
勾芡料:公仔箱論壇# r; H8 x% @4 G
風車粉......1/4 茶匙或適量公仔箱論壇5 q' i) p9 m! h! O7 O
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Ingredients A :5.39.217.77) @8 Y) z/ ]/ c' g% p" F
8-10 mini sized, salty, fried bean curd }* F, {. G! `" Q( N& m1 ]
200g shelled fresh shrimps5.39.217.77. \1 ^/ l; ~" d) z3 l
1 tbsp pounded garlic) f {+ x1 `! B
2 tbsps oil
* q5 s- C. |* p+ ~7 H
! H" Y: C6 P1 D* {0 N+ [0 F1 p( \1 sSeasoning: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。. Z1 { E5 {$ b8 u3 ]- l) G; E
300ml chicken stock
4 E" P4 y$ F/ q0 N( e# y5.39.217.771/2 tsp salt
% P( y1 k/ \0 W# D. k: s1/4 tsp sugar
8 R% F0 d( J8 Q公仔箱論壇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。 g0 s$ K, J/ A, H
Thickening Ingredients:
* O7 R8 \4 z+ }1 M, | L5.39.217.771/4 tsp potato flour, or as required
& L, F7 n. J9 s2 {; m h5.39.217.778 }# P( U! L1 U8 y v
Method:
& Z+ k9 T, i+ {* stvb now,tvbnow,bttvb01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
v+ [5 C/ D" X% ctvb now,tvbnow,bttvb02. 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.
* d, ~- Z. H: |* 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.公仔箱論壇% e( e5 A. _# y8 [! t
/ R8 [5 \) \$ i2 t0 ^
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發表於 2008-1-11 10:45 PM
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發表於 2008-2-10 11:55 AM
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