材料A:
/ [: {: E2 V' I" S公仔箱論壇咸香迷你油豆腐......8－10個
6 }2 T+ P% }7 Z3 T/ F5.39.217.77:8898蝦仁......200公克6 a$ u3 v+ y: B- y0 p
蒜茸......1湯匙
: \. t) v' z* \% A# w公仔箱論壇食油......2湯匙5.39.217.77:8898: s$ |, Q) N$ |( V( J& R
6 j) g! E+ [! m: a調味料:
_$ x4 g8 R. B1 N雞上湯......300毫升
4 G1 U6 d7 M6 {. @tvb now,tvbnow,bttvb鹽......1/2 茶匙公仔箱論壇) F5 [. b; C' ]3 A8 b3 n5 z
糖......1/4 茶匙公仔箱論壇6 y" i @' X \& n
( n# x3 o z6 V: F+ k9 G/ j" VTVBNOW 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。勾芡料:2 o) F/ V0 P2 r/ R; _- t1 N: ]
風車粉......1/4 茶匙或適量
4 T0 y5 N5 A1 [0 H6 l* h9 U( xtvb now,tvbnow,bttvb
- \- r& ?. b8 O& ]. i2 x公仔箱論壇Ingredients A :
( ^/ m; L2 {0 s2 y4 V! l8-10 mini sized, salty, fried bean curd
2 R4 k) [+ m P: x; x/ U8 f. `5.39.217.77:8898200g shelled fresh shrimps& e G% r; i! o; w: O6 l# ~9 H
1 tbsp pounded garlic
) H5 I# }9 s3 _8 ]6 U0 \; ], etvb now,tvbnow,bttvb2 tbsps oilTVBNOW 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 |' w J1 s' B. G q
, s) C- R$ p1 L) v0 o5.39.217.77:8898Seasoning:
; h$ s/ |" R& G4 G- B0 I. A公仔箱論壇300ml chicken stockTVBNOW 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。; U& a' j2 ]) D, b( ?2 U
1/2 tsp salt
" }. A0 e, X4 G4 G2 {/ Ktvb now,tvbnow,bttvb1/4 tsp sugar5.39.217.77:88987 Q- b, k+ r: y1 T
, K( U, H. \4 K% k. ?Thickening Ingredients:
) }4 n; I9 l' x! t5 _ |! A f1/4 tsp potato flour, or as required
3 V# u% E/ q! H! }) { O3 B% F$ o0 q5 B
Method:
1 T# f9 N. |4 d2 }; v! E01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
* M% ` S* k. L: g' N D7 @5 g02. 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.
3 I( a* f0 f( i7 j" o3 p5 Ntvb now,tvbnow,bttvb03. 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.
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+ D$ Q9 [ c* s: R) W公仔箱論壇 |
發表於 2008-1-11 10:45 PM
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