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標題: [中式食譜] 蝦仁咸香豆腐 [打印本頁]
作者: carolfeeling    時間: 2008-1-11 10:45 PM     標題: 蝦仁咸香豆腐

材料A:
; b$ z! n+ H+ ~7 s咸香迷你油豆腐......8－10個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。* w5 `) a" Q5 I. y3 s! L' R' D9 x% N
蝦仁......200公克
6 W& S. V6 i+ e9 l3 b蒜茸......1湯匙
  C7 W1 q- p' X- t* I  d- wwww.tvboxnow.com食油......2湯匙
5 f; z" Y# }* q( }2 x
$ X" s$ ^  j) `$ Q9 ?調味料:3 }' V$ r9 ~0 E- i* G
雞上湯......300毫升% T" ^9 w  G/ X9 ^( m
鹽......1/2 茶匙
$ q$ W4 ^1 H) i$ n# c糖......1/4 茶匙
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勾芡料:
( s6 k* d+ ]- p; b. i0 iwww.tvboxnow.com風車粉......1/4 茶匙或適量tvb now,tvbnow,bttvb  j& y  u0 ^# S& I

1 R5 {: I% h8 k% P9 Btvb now,tvbnow,bttvbIngredients A :
! z7 G; w3 w8 C: B+ \; Btvb now,tvbnow,bttvb8-10 mini sized, salty, fried bean curd& u$ k' M& m% @% |3 \$ Z3 _( K
200g shelled fresh shrimps
5 j3 D! b" g+ R/ }! r+ y8 e1 tbsp pounded garlic
) G1 C2 M6 k3 O* y( b8 h3 E" Twww.tvboxnow.com2 tbsps oil# |- k) W& |1 d6 ~* Y* V6 z" {! D: T

$ B) L" g& N$ t$ t1 g公仔箱論壇Seasoning:
% C4 H5 r# _, {) B1 X* g; ]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。300ml chicken stock
. H+ G$ P+ L. s9 l* s. F" w( e* I1/2 tsp salt- ]$ V! N/ ^0 f( b2 `
1/4 tsp sugartvb now,tvbnow,bttvb9 Y* O$ O+ c$ W9 E4 T9 w3 ?% e& s

/ F, g% e# ?% x4 b: twww.tvboxnow.comThickening Ingredients:
9 |+ Z7 N& u; C9 Z1/4 tsp potato flour, or as required公仔箱論壇9 j( ~$ J, W7 [/ b& N

/ E% j9 e1 \3 Q# O4 p3 WMethod:
$ Q3 g( |+ c: ~3 H. O- iwww.tvboxnow.com01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
* r& Z7 R8 [, 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。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 m6 b8 Y( x7 A
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.
& X, ?+ L/ U' w9 nTVBNOW 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" t2 _2 J/ b5 A9 V( F. ^! `公仔箱論壇
作者: cyber03    時間: 2008-2-10 11:55 AM

thank you



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