[中式食譜] 蝦仁咸香豆腐

carolfeeling

材料A:
# U3 j+ M0 r" v9 Y. q! c( W7 T1 R5.39.217.77:8898咸香迷你油豆腐......8－10個
5 X; h+ I6 ?; G8 [2 x: K* y' }蝦仁......200公克
! [, R' C2 x: {  Y4 V, P9 X0 t" G, t公仔箱論壇蒜茸......1湯匙
" p6 Z' M; l) i- C/ r7 a) etvb now,tvbnow,bttvb食油......2湯匙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。& d7 |( m$ \2 z# t' f8 }
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。3 j9 A3 V$ m+ B; W
調味料:( r3 t  J8 v2 |
雞上湯......300毫升公仔箱論壇4 M% |) g6 l$ \( p
鹽......1/2 茶匙
8 B. p, N! h3 ]8 d" `8 Gtvb now,tvbnow,bttvb糖......1/4 茶匙
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( ]8 r! i* O' K/ c8 |: \; i勾芡料:tvb now,tvbnow,bttvb- I% `4 [- l, J
風車粉......1/4 茶匙或適量5.39.217.77:8898" V+ ^/ t$ ?5 o, C# B  f0 g: r! k9 W, B
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Ingredients A :tvb now,tvbnow,bttvb/ S; B  E: U6 a
8-10 mini sized, salty, fried bean curdtvb now,tvbnow,bttvb) Z: c7 r3 ]5 r; Y5 ]9 A
200g shelled fresh shrimpstvb now,tvbnow,bttvb; L4 [- D2 _( \1 M9 Y. ^8 I8 z; k
1 tbsp pounded garlic
* p2 c% L- I; I7 _# [2 tbsps oil
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8 O8 X# [* X$ l$ u: |Seasoning:
6 ~; B2 R% k2 J0 v& Y) W$ K公仔箱論壇300ml chicken stock
+ _" F/ i7 C2 B& [- {5.39.217.77:88981/2 tsp salt
3 x! m) j& B  q* E" T" g5.39.217.77:88981/4 tsp sugar* M. S5 L* p; v/ L! E

& R6 R1 X6 U% W# @& p* s  B/ EThickening Ingredients:  L" P$ U8 Z4 J- {! `! d  Y
1/4 tsp potato flour, or as requiredTVBNOW 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。' O. E. p. D/ C2 p; r$ W3 [

5 x" }6 x! ?% f, r& dtvb now,tvbnow,bttvbMethod:
6 J$ E: l' z2 O1 L8 jtvb now,tvbnow,bttvb01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.5.39.217.77:8898- t- l3 U0 n* Y2 w4 N) ^9 x  ]. p
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.; }; F: _9 l6 J+ P, Y
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.
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  蝦仁咸香豆腐(Braised Bean Curd with Fresh Shrimps)

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