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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

材料A:
咸香迷你油豆腐......8－10個公仔箱論壇' {% R5 A& ]  M/ g! H
蝦仁......200公克8 [0 F/ ]) r% @4 w' h+ M
蒜茸......1湯匙
食油......2湯匙! \2 l# D$ `; x4 n6 n/ ~" h
; R3 n+ T$ T: O2 C  r
調味料:
雞上湯......300毫升tvb now,tvbnow,bttvb' r6 D8 g' Y2 C& l& }/ p$ P
鹽......1/2 茶匙4 f, e' @+ o6 B/ A
糖......1/4 茶匙: L& V+ o# y2 i; _# N' @

勾芡料:
風車粉......1/4 茶匙或適量
& p: Z- c1 E0 z( z3 V# Y
Ingredients A :
8-10 mini sized, salty, fried bean curd
200g shelled fresh shrimps公仔箱論壇5 ?; l; T3 n: v: N
1 tbsp pounded garlic! M+ C! S# \; e: `  |6 r
2 tbsps oil
2 M& P9 u. H1 z0 t9 G* s; @4 @8 d
Seasoning:
300ml chicken stock5.39.217.77:8898# I: x% S  l# G; Q
1/2 tsp salt: f& J1 ~+ c& D  `
1/4 tsp sugar

Thickening Ingredients:
1/4 tsp potato flour, or as required

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.
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.tvb now,tvbnow,bttvb$ a- ~, i# y, f( e2 t6 @

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

1 m$ s. A- i3 l/ b1 ?. N公仔箱論壇

作者: cyber03 時間: 2008-2-10 11:55 AM

thank you

歡迎光臨公仔箱論壇 (http://5.39.217.77:8898/)