材料A:
, i1 o: R W5 l2 t5 d+ h# ]" P咸香迷你油豆腐......8－10個6 k1 \, c- @* V; u9 ^
蝦仁......200公克! y' s2 v. j8 R% n6 u
蒜茸......1湯匙
) P' K* s+ w1 ]. G食油......2湯匙tvb now,tvbnow,bttvb9 |7 R0 ], c; b8 ]
* R: g/ g( b; { k# X$ 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。調味料:公仔箱論壇6 p& y6 q5 j2 K, L" E
雞上湯......300毫升
, P, X. \- v e) {# C; b0 @鹽......1/2 茶匙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。8 Y! a( d0 l e9 Q4 ]9 m2 A
糖......1/4 茶匙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。# c" m; O0 M7 B: S& A- n# ^
* ^, U9 o6 D0 K* ]勾芡料:
4 Y+ a% ?4 |! \7 c5 A1 q風車粉......1/4 茶匙或適量
% i. S: `1 g3 f9 bTVBNOW 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。3 L" M. h$ w' x* G. \( ]' I& p
Ingredients A :
2 H* L$ j7 y& @- X' @8-10 mini sized, salty, fried bean curd: {! R1 u& V8 ?( X. \; N: p. c1 c
200g shelled fresh shrimpsos.tvboxnow.com. O$ i6 u+ ?9 q5 t' P+ O9 Q
1 tbsp pounded garlic
0 z4 ?0 M# p8 f( I* Z公仔箱論壇2 tbsps oil) m$ F: h$ \, ]( E0 P5 @: `9 t& b& n
i' m4 m! l4 k. ~5 x
Seasoning:
0 O. b* g. o# y300ml chicken stocktvb now,tvbnow,bttvb$ a: ~. s2 }/ B% M3 W& j
1/2 tsp salt
" ~7 L; Z! K7 S3 g1 n+ R" m公仔箱論壇1/4 tsp sugar7 b8 ?0 F: J% W( s$ \- x% F
tvb now,tvbnow,bttvb& \9 a$ W" W% d+ V/ {7 |. `
Thickening Ingredients: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。) C! L. g8 L4 o! h! y+ o$ |7 J
1/4 tsp potato flour, or as requiredos.tvboxnow.com7 `# W+ ~: ?6 G, @
4 K/ h9 Z+ l% R0 Y4 r: Y }
Method:
6 l1 W) _% Z8 e7 S( x# m3 h公仔箱論壇01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
& i/ x9 p8 j$ ]: Y# i4 m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.
8 a4 L5 p) [4 O' N2 P5 UTVBNOW 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.公仔箱論壇4 A' F& }, h$ [& L, h0 V
7 t: h& G3 ?+ j- ?, T m |
發表於 2008-1-11 10:45 PM
| 
