材料A:tvb now,tvbnow,bttvb' L9 g4 c- T' U0 J
咸香迷你油豆腐......8－10個
5 k) i' g! L' K) N. n P5.39.217.77:8898蝦仁......200公克5.39.217.77:8898( `1 R4 f1 r L. { d* N; o
蒜茸......1湯匙3 y* }& g& [# d! H: {$ W
食油......2湯匙5.39.217.77:88982 _, Y3 X8 _" k7 J0 B3 F! L
% g0 g3 q5 E! K6 X- e3 k$ vTVBNOW 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:' W7 x; ~ \: X$ ^
雞上湯......300毫升6 H: B9 }6 A2 I$ ^2 P% V
鹽......1/2 茶匙
3 T, d7 H9 E7 J* K, z# Ytvb now,tvbnow,bttvb糖......1/4 茶匙tvb now,tvbnow,bttvb# {& k; Y* l* o4 u, Q# F8 V
tvb now,tvbnow,bttvb5 [" P$ f5 X+ P0 W4 `
勾芡料:
/ n: l9 U6 s6 E# `1 [3 `5.39.217.77:8898風車粉......1/4 茶匙或適量4 J- d$ z+ p ]" N5 ~# |/ Y1 C
4 X3 J! e3 A) v1 C; L( SIngredients A :
) r# j+ b+ M$ X公仔箱論壇8-10 mini sized, salty, fried bean curdtvb now,tvbnow,bttvb) x& a4 e; B2 Q( W) J7 B
200g shelled fresh shrimps
' @; q# n( F8 l5.39.217.77:88981 tbsp pounded garlic公仔箱論壇! u5 k3 ]! J/ n8 M( a8 \% \
2 tbsps oil
# b" T7 M/ v. W& ~: v& `, H/ r公仔箱論壇
9 y" v( F* }# G2 O c# v- K公仔箱論壇Seasoning:; k+ e9 N5 t7 N& `6 V
300ml chicken stock5.39.217.77:88981 A r' b! Y3 k- n
1/2 tsp salt
2 g, B8 ?) _8 A& S* F# I公仔箱論壇1/4 tsp sugar. E' E$ r: t2 t7 Q, l, v
tvb now,tvbnow,bttvb+ C/ y3 E/ \1 o. X
Thickening Ingredients:
( d( M! l* v1 s7 ?% _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。1/4 tsp potato flour, or as required& E) i+ L) h5 N& C
5 P- X5 ?3 L; TMethod:tvb now,tvbnow,bttvb: f0 e2 T, J3 R% ~, {& H( d
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.' a+ q5 j# A8 k( |* l$ _
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 j& y6 I7 J/ @% c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.
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發表於 2008-1-11 10:45 PM
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發表於 2008-2-10 11:55 AM
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