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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; o4 R# B5 e3 z0 x) d0 y2 M
蝦仁......200公克
蒜茸......1湯匙
食油......2湯匙

調味料:
雞上湯......300毫升5.39.217.77:88982 r8 j) [) e/ l
鹽......1/2 茶匙
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。2 D0 G0 W3 C" S3 A7 z; J+ V. K5 j
勾芡料:5 {6 ]4 ?" G" z
風車粉......1/4 茶匙或適量% V! J# L% ]" ?4 v
1 i4 w2 p+ \! u% I# s
Ingredients A :3 X4 m0 Y$ Q! w8 g {) g- r1 ~# Y
8-10 mini sized, salty, fried bean curd5.39.217.77:8898# f1 a5 [8 l9 D X
200g shelled fresh shrimps
1 tbsp pounded garlic
2 tbsps oil
公仔箱論壇+ w% L- Y4 }+ p, {; X
Seasoning:
300ml chicken stock
1/2 tsp salt
1/4 tsp sugar

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

Method:7 \/ s% ~8 L# W% e8 R
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./ h) h! d9 o) z& i6 S1 C
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# w2 @( E2 M+ x4 R8 t$ D
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蝦仁咸香豆腐(Braised Bean Curd with Fresh Shrimps)
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。5 J5 m! P& A- ~) @

作者: cyber03 時間: 2008-2-10 11:55 AM

thank you

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