[中式食譜] 蝦仁咸香豆腐

carolfeeling

材料A:公仔箱論壇$ l* T" ?7 ], H2 i5 z( c
咸香迷你油豆腐......8－10個6 C8 r: u5 U5 Y
蝦仁......200公克
3 H1 h2 c* j% ^4 Q7 b6 y蒜茸......1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。+ ]! a6 e) f) k
食油......2湯匙5.39.217.77:8898; D6 z  q8 b# s1 s6 C

* K+ \# C% F& ~# r) ytvb now,tvbnow,bttvb調味料:
+ Q" ?+ L3 B' r: |6 u) Ltvb now,tvbnow,bttvb雞上湯......300毫升
0 `' C$ C3 s2 l4 L% v鹽......1/2 茶匙1 f2 K. L! S8 i% w4 Z0 ]1 m
糖......1/4 茶匙公仔箱論壇7 p' ~. J5 n  T  l$ |, q
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勾芡料:
# }! `2 _+ {+ Q$ ]$ ^/ O5 G公仔箱論壇風車粉......1/4 茶匙或適量$ j9 V5 p- x% B0 H7 h9 u9 W8 ~: O

% t9 U1 x6 m8 H$ @公仔箱論壇Ingredients A :
( H3 W" x8 k/ [# _  K7 y& U) I$ d9 E公仔箱論壇8-10 mini sized, salty, fried bean curd
# Q  I  f! |9 M3 N' P  _' I200g shelled fresh shrimps* g$ h4 ]) A( ?" x; r2 a
1 tbsp pounded garlic
1 w, s& R0 `+ k4 D0 e. P# e& QTVBNOW 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。2 tbsps oil5.39.217.77:88981 {2 o- b/ s6 W
5.39.217.77:8898" l6 F+ }9 t; v2 C) d$ s
Seasoning:
4 P5 x6 w; D+ o+ z8 p5 g0 w5 {7 c300ml chicken stock
, J5 q, L2 U4 g1 R0 o! g5.39.217.77:88981/2 tsp salt
& g2 n) U- i3 e" |- t* m- h( N! Ntvb now,tvbnow,bttvb1/4 tsp sugar
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Thickening Ingredients:
' K+ l9 q0 W7 a; M1/4 tsp potato flour, or as required
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Method:
+ v! {  ]. h7 t% g2 r: s3 ~' }1 F01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.5.39.217.77:88989 f+ U- u) t) k) U/ T
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.
; n6 |/ `" O4 L2 T- ?/ F4 Y03. 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" R4 ^4 t( B1 t- T6 Y$ T
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  蝦仁咸香豆腐(Braised Bean Curd with Fresh Shrimps)

  
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cyber03

thank you