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標題: [中式食譜] 蝦仁咸香豆腐 [打印本頁]

作者: carolfeeling 時間: 2008-1-11 10:45 PM 標題: 蝦仁咸香豆腐

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咸香迷你油豆腐......8－10個5.39.217.77:88981 E% S6 m7 H/ Q7 O1 h4 Y: ]
蝦仁......200公克- U( J' j; p* N. R2 {9 G
蒜茸......1湯匙
食油......2湯匙tvb now,tvbnow,bttvb% E( F. y* ?. B; Q: p+ p6 x

調味料:
雞上湯......300毫升
鹽......1/2 茶匙
糖......1/4 茶匙

勾芡料:
風車粉......1/4 茶匙或適量

Ingredients A :tvb now,tvbnow,bttvb& L4 r/ X  d7 V9 b+ w4 t
8-10 mini sized, salty, fried bean curd
200g shelled fresh shrimpstvb now,tvbnow,bttvb6 V" Z! u. e# F6 z; g& J& Z
1 tbsp pounded garlic
2 tbsps oil公仔箱論壇5 i$ D! e6 z* q
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Seasoning:6 V7 V+ y, i  A1 o- Z
300ml chicken stock5.39.217.77:8898, X3 w$ Y; K  X
1/2 tsp salt5.39.217.77:88986 K* e) H( w5 R+ G
1/4 tsp sugar5.39.217.77:88988 d) z( P. Q; ~

Thickening Ingredients:
1/4 tsp potato flour, or as required5.39.217.77:88981 [0 q; l) k- y9 ^0 [: o
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Method:
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
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.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。2 Q" U( ^; q2 L6 E* t- {6 D
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.
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 L4 D* V3 B, c) Y# W) _

蝦仁咸香豆腐(Braised Bean Curd with Fresh Shrimps)

作者: cyber03 時間: 2008-2-10 11:55 AM

thank you

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