材料A:
4 [% I1 q) B0 e4 d Ktvb now,tvbnow,bttvb咸香迷你油豆腐......8－10個公仔箱論壇& W( b( S# J( T0 ~& Q" L" j
蝦仁......200公克
( y# K2 J8 u) v蒜茸......1湯匙
8 B8 j+ R: R# d5 S& }食油......2湯匙
( l) M) {4 T7 z+ lwww3.tvboxnow.com" Z0 N1 d: |/ [( f% L3 }& q% l1 w/ P
調味料:
$ w d; Y* f; q% F) p雞上湯......300毫升
0 N9 x5 ^0 d- q5 f# g鹽......1/2 茶匙
- u2 }' i6 ?2 Rwww3.tvboxnow.com糖......1/4 茶匙tvb now,tvbnow,bttvb7 \* I" V5 H) ?4 p
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勾芡料:www3.tvboxnow.com2 J3 N7 g2 Z4 o& a' c
風車粉......1/4 茶匙或適量# r( _+ a }: q7 |7 z; n n& D
$ ~+ e( s/ _: Z; lIngredients A :
, v2 j8 J5 G% X7 wtvb now,tvbnow,bttvb8-10 mini sized, salty, fried bean curd
1 _# u) g9 V: c. A200g shelled fresh shrimps8 W( \- `5 S5 U5 \' b& d
1 tbsp pounded garlic
: Y4 s9 P; R9 x7 x: g) gwww3.tvboxnow.com2 tbsps oil
0 o5 t$ l, K) r* KTVBNOW 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。
2 \! {4 q8 q8 @ ~2 u" |# U公仔箱論壇Seasoning:
& x! E$ N" z% u0 D) E ]( N300ml chicken stocktvb now,tvbnow,bttvb! O- d. w) L7 D3 m2 y
1/2 tsp salt
0 L. d9 }, \5 x6 [0 b# |% V( o公仔箱論壇1/4 tsp sugar公仔箱論壇6 E, M, \ z! x" {+ R$ P0 o2 s
% Y3 N1 M- h- c0 O公仔箱論壇Thickening Ingredients:
! N+ j8 f/ P1 \4 I/ n+ S1/4 tsp potato flour, or as required
1 A) N2 C2 Z1 K! k% ~! L0 h6 ZTVBNOW 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。www3.tvboxnow.com/ G+ D. d: ~+ `% D
Method:7 y7 b" w2 Z8 a4 V' ]& Q# a
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
+ z/ H4 y d( T* Xtvb now,tvbnow,bttvb02. 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.
: h1 t& n+ f% q2 b) k% y# pwww3.tvboxnow.com03. 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.0 Z' w; G0 C4 ]0 M
公仔箱論壇$ R. ^8 U u2 {9 @/ V; I* q
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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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