材料A:
9 U+ m4 ?. k7 {( C& ~0 H \公仔箱論壇咸香迷你油豆腐......8－10個
7 M7 `" V" @0 P) p5.39.217.77:8898蝦仁......200公克8 m- z7 V3 T% w
蒜茸......1湯匙 w7 H' ], Z1 L5 @
食油......2湯匙
* R: b5 e6 F1 D! rTVBNOW 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# G7 l5 B0 r6 g公仔箱論壇調味料:公仔箱論壇& d+ U8 D6 u# W- C" M. u( t2 e- D
雞上湯......300毫升
" r1 z# m6 y% Z9 z& D# d鹽......1/2 茶匙5 U2 P; D+ { o) p, Q' c
糖......1/4 茶匙4 y, I6 C; T4 W
公仔箱論壇4 Z4 b$ L! X9 X' Y4 c
勾芡料:公仔箱論壇/ G9 L" B# B1 |5 t% O0 r
風車粉......1/4 茶匙或適量
+ @1 a" i* v+ 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。5.39.217.77:8898: p; \6 `* {; u. {" S
Ingredients A :, `' _ j7 A& _
8-10 mini sized, salty, fried bean curdtvb now,tvbnow,bttvb& a9 ?2 M0 U) y- [3 X
200g shelled fresh shrimps
1 v6 d1 Q$ ]' e$ V9 itvb now,tvbnow,bttvb1 tbsp pounded garlic
3 A' f1 `$ W# K- [# ?/ ^2 tbsps oil
, d3 Q+ q: I6 R* b9 dtvb now,tvbnow,bttvb
" [6 e( @5 K8 t& hSeasoning:% k* m! p# G0 k6 q( g
300ml chicken stock' i; X) x" i8 n% t3 b
1/2 tsp salt
$ }! P2 a) w+ Z6 U5 P# p% A5 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。1/4 tsp sugar5.39.217.77:8898$ A; Z2 n9 |" _' G& ~" L6 h/ I1 V
tvb now,tvbnow,bttvb( Z+ l+ D! t+ Z5 `) a- t
Thickening Ingredients:
/ K6 f6 e9 F& @6 o1/4 tsp potato flour, or as required3 \, S5 _$ e8 b- W* n
5.39.217.77:88983 a% m/ S/ U7 x
Method:
8 r. f! H; u' J3 T& p* v) BTVBNOW 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。01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
* v9 C! T9 | p9 {tvb 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.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。 s% C0 t+ o4 ^7 b9 i
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.5.39.217.77:88989 r8 M: [& ^; |
G/ j$ c4 D6 ]4 N4 w( j& y/ @% u j5.39.217.77:8898 |
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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