材料A:
7 z7 Q2 H$ W/ G( M1 `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。咸香迷你油豆腐......8-10個
; M2 \+ `$ i4 l" @" \tvb now,tvbnow,bttvb蝦仁......200公克
; [- f+ o7 m5 z& z) N蒜茸......1湯匙公仔箱論壇9 |0 t. ^2 } _; V* ~2 F
食油......2湯匙
" G) T: [) n/ c! `, @公仔箱論壇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。% c6 Z9 D$ ]* K
調味料:
! O. c( G8 _$ v' d; V. k9 RTVBNOW 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。雞上湯......300毫升
% o4 |5 z% `1 C+ n8 w2 A+ z& C# A鹽......1/2 茶匙8 T# K& d: [6 ^9 {, Y# m3 w `
糖......1/4 茶匙tvb now,tvbnow,bttvb( q# c' X" ~$ m( c- ~ R! s, U
+ {# x/ Q0 ?( K Q! |( u+ C$ A5.39.217.77:8898勾芡料:; ]1 }8 I. {* p+ l# U, J( q# B2 Q# R
風車粉......1/4 茶匙或適量公仔箱論壇% k7 {$ t: q( V6 l# T! \
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Ingredients A :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。8 K P( ]% j+ H, L$ o
8-10 mini sized, salty, fried bean curd5.39.217.77:8898) I; {8 p% K" x9 ^1 C
200g shelled fresh shrimps; h/ s: _/ J0 ~ y: r. T4 u- ~
1 tbsp pounded garlic
4 d( [+ P7 p8 K* K7 C公仔箱論壇2 tbsps oil
! Y4 \1 J& @$ J7 Qtvb now,tvbnow,bttvb
9 T- {; z: r/ ~* y$ {, E+ P5.39.217.77:8898Seasoning:公仔箱論壇: e/ m# i% f" L7 C8 j
300ml chicken stock公仔箱論壇, y& e( N: a0 T# ~% n- z8 I
1/2 tsp salt
6 d( }( A2 Y. I0 \- f1/4 tsp sugar5.39.217.77:8898; `1 E; r, e8 K6 ?7 Q# ?
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Thickening Ingredients:1 j3 F/ Y1 ~: T1 _
1/4 tsp potato flour, or as required公仔箱論壇. l5 {) O. b2 K( |" O
. @0 i/ ^5 S3 Z: 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。Method:5.39.217.77:8898 V9 m/ }! \! _' ]+ A' y
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
6 B4 b5 C$ u2 h. V5 }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.
& u* F/ M6 {2 ^4 `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.
8 T1 q) Z3 u) n8 w公仔箱論壇
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