材料A:tvb now,tvbnow,bttvb4 G H+ V3 E+ p5 a# Q: |
咸香迷你油豆腐......8－10個tvb now,tvbnow,bttvb$ B3 X" q( V9 c/ @- i
蝦仁......200公克
1 e6 e% q6 k; ?$ v蒜茸......1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。9 T$ P3 A& v; r1 ^$ c" W
食油......2湯匙os.tvboxnow.com, o* k! ~& ?& r; D
k) O9 c$ e: X: Ros.tvboxnow.com調味料: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。" r& S5 @0 n* X6 p* m( `
雞上湯......300毫升
$ k, L, T* ^; V( f" C7 tos.tvboxnow.com鹽......1/2 茶匙
$ k1 I3 b: p" G糖......1/4 茶匙( B! V; [) Z( h$ e( H, d/ v @/ _
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勾芡料:. n2 o6 t0 b3 o) G4 `- V
風車粉......1/4 茶匙或適量# F, W1 U7 P- N5 Q6 f
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Ingredients A :
2 e" d& S& J1 d/ F) Z! p' i% Dos.tvboxnow.com8-10 mini sized, salty, fried bean curd
- Z1 t2 m6 o1 t0 ~( atvb now,tvbnow,bttvb200g shelled fresh shrimps
% _& ~4 Q' k, y1 g" |公仔箱論壇1 tbsp pounded garlic
. @ j/ u% y7 ~' [/ g$ E! v2 tbsps oil
- _6 V! J+ h0 \4 A4 _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。6 t8 R* P( \ k( ?; m8 N. T# K3 j
Seasoning:
; {/ a0 s& F+ ^0 { ^8 `% jos.tvboxnow.com300ml chicken stock% d) h3 \9 x- }4 T
1/2 tsp saltos.tvboxnow.com& U6 ^4 n$ p8 M7 T- g: A1 e
1/4 tsp sugar
! i. R9 u: I4 H8 ?* V5 Rtvb now,tvbnow,bttvb
0 {6 E% [( m6 N& L, @os.tvboxnow.comThickening Ingredients:
; e! _" m5 c& i$ e! h5 a ptvb now,tvbnow,bttvb1/4 tsp potato flour, or as required
, N. S0 p4 ]" v7 o1 m$ m, B: F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。! L! P" p5 Y2 i$ f, \: g, j. g0 G
Method:. L; S2 l6 d# ?. g+ H9 C8 w/ V
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
! D: x& s4 J0 k/ g w n9 ~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.
% _& l. O9 ^, e2 H4 ?( u# JTVBNOW 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。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.
/ Y5 a" l) b9 L# q: Etvb now,tvbnow,bttvb' a+ i& o) o1 l' ?1 \. W7 r
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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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