材料A:; g2 c) k, y) s9 ^: l2 F
咸香迷你油豆腐......8－10個tvb now,tvbnow,bttvb' b: A1 F, @! f) ?7 B6 b, ^
蝦仁......200公克
) i* f* z" z8 h! v9 p1 n公仔箱論壇蒜茸......1湯匙9 z9 W+ Y( _ l- M3 j8 }3 V- [
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。% I N" a. n& C- G3 D6 m
tvb now,tvbnow,bttvb& x1 ]; u# A$ D! t1 i+ a9 D! J7 Y, @
調味料:5.39.217.77:8898; B" D; A8 f' h% e, r/ e
雞上湯......300毫升
$ Y* ^; ?( q! [8 E鹽......1/2 茶匙
) [: }# ~! Z/ O- L8 R) f糖......1/4 茶匙. v: M& L( i. }2 \# E3 N$ q
7 T( u$ G5 f0 Y" v勾芡料:
4 e# {: u* s+ R$ Y2 L5.39.217.77:8898風車粉......1/4 茶匙或適量5.39.217.77:8898& y/ `, r. g9 b
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Ingredients A :tvb now,tvbnow,bttvb- X! m+ U/ @4 v& l1 n+ U- q
8-10 mini sized, salty, fried bean curd
- s* O) O- }4 {: c200g shelled fresh shrimps5.39.217.77:88989 `6 s+ |, s4 z+ v
1 tbsp pounded garlic0 [6 J" w1 ] U8 _1 w( ]$ n
2 tbsps oil公仔箱論壇* a% S% l: N+ S/ H9 f7 {
) i& b; z" E3 h$ l5 R E% s) K公仔箱論壇Seasoning:
]# g- ?( u: r1 l& nTVBNOW 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。300ml chicken stock# V2 z; W" k$ d: a9 l, l
1/2 tsp salttvb now,tvbnow,bttvb" `( u; f# `4 R' p# F1 g. @
1/4 tsp sugar公仔箱論壇" O4 h8 }8 X0 Q
公仔箱論壇3 }, ~) U, p% s" |
Thickening Ingredients:
" q& m9 @; c9 j, R0 e! C# 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。1/4 tsp potato flour, or as required$ u: ?( R, l7 ~/ r. W& V/ y6 T4 E
z, D& [4 Y k- ?3 ^
Method:5.39.217.77:8898& a8 v5 A1 n3 b% s9 W
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
E3 C3 U; D8 }% m- g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.tvb now,tvbnow,bttvb) @. K& X* A% g* |) M7 d) p
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.
7 o7 E# H; q/ R1 ~; p( A% G2 H9 t8 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。公仔箱論壇% Z$ w8 E& C3 U, N- ~1 M* l
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發表於 2008-1-11 10:45 PM
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