材料A:
& ~2 y: y- C+ X. `" J咸香迷你油豆腐......8－10個
b9 I# D' u {3 S! ntvb now,tvbnow,bttvb蝦仁......200公克
9 j6 s9 ]! a/ X4 n1 ?% J! E公仔箱論壇蒜茸......1湯匙
# [- a- A0 y4 N* D1 d食油......2湯匙& I) u; w" t# G, [4 w1 |
公仔箱論壇( n( q6 z! q* H
調味料:
7 D0 I, \5 J( c* `5.39.217.77:8898雞上湯......300毫升
/ @ W, c8 |& [' y+ z9 j$ i5 @* ntvb now,tvbnow,bttvb鹽......1/2 茶匙公仔箱論壇# ~' g1 Z# w% w& d- S/ ?1 c
糖......1/4 茶匙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。& { J) u" l7 Q) y4 O
# |& x. }$ W. m3 e# T$ u公仔箱論壇勾芡料:
- ^2 L8 g- D+ f0 v6 ^, N5.39.217.77:8898風車粉......1/4 茶匙或適量
) |% h6 j, X8 U8 U& \9 _公仔箱論壇
m7 \$ z2 o* jIngredients A :
- ]+ X1 p" `7 F% e5.39.217.77:88988-10 mini sized, salty, fried bean curd
: d8 H- t: h( T. b9 \: Mtvb now,tvbnow,bttvb200g shelled fresh shrimps7 S3 |6 `' p9 C8 `9 q2 E3 y! i
1 tbsp pounded garlic公仔箱論壇6 A: S0 ^4 R* t8 a. s" R% U
2 tbsps oil
& H% l1 _5 J. J8 {& l! Z) N0 ~1 a
* L9 F; }" h! s* Q; h$ R. vSeasoning:
( ?' V* T1 U, f300ml chicken stocktvb now,tvbnow,bttvb7 L% s+ `* T' ]3 M9 H
1/2 tsp salt
4 l5 A5 }* D) l( V( U5 \公仔箱論壇1/4 tsp sugar( ~/ S: {$ u' d6 J- Y0 | o
' f% w! w \2 }2 E: Stvb now,tvbnow,bttvbThickening Ingredients:( n5 [" f2 L( x6 C0 A2 \
1/4 tsp potato flour, or as required
2 b& i7 _, F) S. K+ ~+ }" y公仔箱論壇8 N0 ?2 z8 G, H
Method: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。& _8 [+ Y: P; U u) U9 r
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.5.39.217.77:8898. {6 T! Q4 {' A1 u. h3 Y6 o
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.
4 B; A; D" L4 F. n03. 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.
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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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