材料A:# I" u& M* ~( B' y+ w
咸香迷你油豆腐......8-10個8 j+ |0 N+ z1 r) Z) `4 p# X! k' k
蝦仁......200公克tvb now,tvbnow,bttvb6 B& c/ L6 O; @' b2 u0 m
蒜茸......1湯匙
n' T+ _5 n! [, N2 K6 C公仔箱論壇食油......2湯匙
1 u) ]- C7 k$ Y/ R( Y: `! j/ M/ w公仔箱論壇 e$ ]+ x0 p3 T
調味料:
8 m- h% \* S+ C; d1 y1 Otvb now,tvbnow,bttvb雞上湯......300毫升
, b; G3 B% }( a! I! c' w" T+ ]公仔箱論壇鹽......1/2 茶匙
/ P0 q4 G5 ~& j$ O Otvb now,tvbnow,bttvb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。1 l o D2 F" ~& P0 c$ e- t' d
- W0 t( i$ ~5 D }/ C8 g- U. s# f( O勾芡料:) N8 _, l1 h& Q# b8 h
風車粉......1/4 茶匙或適量tvb now,tvbnow,bttvb% n X+ R6 x- G$ y3 m* \
, | [* o: g! W4 ^' M0 o* [Ingredients A :公仔箱論壇7 C+ k+ |/ H/ {9 n: J9 I) n
8-10 mini sized, salty, fried bean curd
# `$ g# ~, e/ H e4 [" O3 Ltvb now,tvbnow,bttvb200g shelled fresh shrimps
m9 v! \( G$ v+ @ U7 ]- m1 tbsp pounded garlic
+ r M2 W( V1 {) C公仔箱論壇2 tbsps oil
T! @" v" Y$ i6 M1 y1 r% L. \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。' `$ D+ N0 G# X# P
Seasoning:
, [4 [9 I; c! }8 Q! w300ml chicken stock
0 _' D+ Z: y* ]6 G1 wTVBNOW 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。1/2 tsp salt
3 X) K5 G* R1 ]% o ^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。1/4 tsp sugar# f7 e) h1 K: p+ |* N5 x
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Thickening Ingredients:
3 @: r$ h" a0 @% U' s5.39.217.77:88981/4 tsp potato flour, or as requiredtvb now,tvbnow,bttvb6 D2 G. u% Q5 j
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Method:- h1 F" Y: [# Y" R1 ^8 \
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.' H1 Y8 N- I- \
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.( q# D2 J! r/ S$ j' b" X
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.
# D6 A( z8 N4 y5.39.217.77:8898/ d/ m8 T& ~& |7 ~
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