材料A:
( d/ Q& o/ C2 {& l公仔箱論壇咸香迷你油豆腐......8－10個
) `! ^5 \9 H Y) N! {4 ?蝦仁......200公克" i1 H6 u: Q/ s% L' U4 ^# l) h
蒜茸......1湯匙
* R/ {: s% n$ ~5.39.217.77:8898食油......2湯匙
) V9 D7 `: e- g8 Otvb now,tvbnow,bttvbtvb now,tvbnow,bttvb$ q' }* }) W' P' |# M2 z
調味料:& L" T% ^1 h/ O
雞上湯......300毫升
" X& O# _2 B0 b: g: p鹽......1/2 茶匙tvb now,tvbnow,bttvb6 Q: k- \8 E2 W/ x( B% Z9 z& n& z
糖......1/4 茶匙
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% S2 j7 @. [! y0 R- _& p [9 ~公仔箱論壇勾芡料:
5 G- O4 G2 [# O$ F公仔箱論壇風車粉......1/4 茶匙或適量
- v; Z2 A; x3 j+ c+ V S公仔箱論壇6 n# H( ^) \, X. {
Ingredients A :
! r2 P) i! k" {5.39.217.77:88988-10 mini sized, salty, fried bean curd5.39.217.77:88986 O# [; i3 f% ]2 ~# T) a
200g shelled fresh shrimps" l7 n' j& l# f% `8 ^
1 tbsp pounded garlic公仔箱論壇* x& H1 z2 ?% I/ k9 `0 _, o& J
2 tbsps oil
6 M J# x' @+ I: b! f+ h$ J5.39.217.77:8898
5 c# j0 M! i: H# p" Y5 i" PTVBNOW 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。Seasoning: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。- K5 R& ?& B% @/ ?: w
300ml chicken stock
M0 ^* I3 Y! h' e5 ?- `" ztvb now,tvbnow,bttvb1/2 tsp saltTVBNOW 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。+ D: @" [/ t5 h! {/ Y/ w% I
1/4 tsp sugar( f' Z z7 l, [
5.39.217.77:88980 z1 G6 [2 m! f9 X: i/ C# ]! P$ H9 W
Thickening Ingredients:9 S8 q/ Y2 y5 I9 X4 ~
1/4 tsp potato flour, or as required公仔箱論壇* j7 B$ P6 m! g4 o1 p2 t
e) _, q, G$ @3 A8 s0 ^/ ^. Qtvb now,tvbnow,bttvbMethod:
& K% W' _8 D( ]5 |& X+ dTVBNOW 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。01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
& |3 H4 `# E( C$ \' K3 X1 @3 e& O) v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.
) _+ h: S0 @ ~: e. W2 Q) E公仔箱論壇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.公仔箱論壇4 [' |7 [* D4 o6 C5 T
公仔箱論壇5 W$ I/ K. N% T& Z( ~8 M
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發表於 2008-1-11 10:45 PM
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