材料A:
9 V. n8 N+ B5 s. STVBNOW 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。咸香迷你油豆腐......8－10個
, j* Z, @4 G" B2 x' S1 o1 ~ L' Z% q蝦仁......200公克tvb now,tvbnow,bttvb R7 [, a* J( R7 `
蒜茸......1湯匙
- q$ y! d6 d% v1 t: o/ s食油......2湯匙! q) d4 Z+ f% c& F# V2 S3 p7 i
% g6 ` l* o$ {' W! x' e# }( 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。調味料:
! l+ t" i; S' A' T7 i' o4 Mtvb now,tvbnow,bttvb雞上湯......300毫升
; B- J) y4 g* k @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。鹽......1/2 茶匙
% {1 s; [ V) }0 N公仔箱論壇糖......1/4 茶匙6 v! K9 `3 x! } M
. k' h' ^3 l! ~: R9 _: S5 W
勾芡料:
1 O0 f) V) l k6 _0 [風車粉......1/4 茶匙或適量
0 R# |5 j( S0 `公仔箱論壇5.39.217.77:8898; P1 Y) t: l# _ s1 ~. a
Ingredients A :" r _- W2 _3 g9 \7 W' p
8-10 mini sized, salty, fried bean curd
5 I$ O: N( [7 u* ttvb now,tvbnow,bttvb200g shelled fresh shrimps
M: O; [8 ~4 x/ z2 D2 b公仔箱論壇1 tbsp pounded garlictvb now,tvbnow,bttvb& a7 m' c# A: e* K/ x+ K
2 tbsps oil
" C* b& F2 ^1 |7 a! N9 i$ t5.39.217.77:8898
/ `) T$ u5 V0 ftvb now,tvbnow,bttvbSeasoning:
5 Y; W6 K) q4 c7 K* c/ o" o/ p300ml chicken stock公仔箱論壇0 S. o( x1 w) u& ]5 F
1/2 tsp salttvb now,tvbnow,bttvb; o5 a3 k6 [) f
1/4 tsp sugar" a' F6 w' X9 O$ L( \
5.39.217.77:8898' d5 k* d8 e" g) i
Thickening Ingredients:
/ H) Q. o! |4 }1 d7 _' tTVBNOW 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 potato flour, or as required
$ I3 y5 C% m( U; [9 M! A9 ]8 h: jtvb now,tvbnow,bttvb
3 u6 Z6 h' {6 R2 l公仔箱論壇Method:# R0 j; |& o+ m" A3 j' v4 K$ F
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
8 X3 {4 D2 {9 s9 ^公仔箱論壇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.公仔箱論壇9 y6 ]* q0 E4 I2 e w, `$ P2 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.
. F8 m4 t% W) b; ]( P公仔箱論壇tvb now,tvbnow,bttvb) ]5 z$ i; _9 e( P) G+ V
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發表於 2008-1-11 10:45 PM
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