[中式食譜] 蝦仁咸香豆腐

carolfeeling

材料A:
" a5 Z: @( X# ntvboxnow.com咸香迷你油豆腐......8－10個
2 n' t0 c3 E/ R3 ?蝦仁......200公克
" [3 I: m) x- K& L公仔箱論壇蒜茸......1湯匙1 v9 e  ^2 o- \( q1 c: |
食油......2湯匙
# D5 Q- Z- W1 l公仔箱論壇
' k9 X1 {- K5 {9 D* }6 O, T3 _1 Ktvb now,tvbnow,bttvb調味料:+ l+ F! T/ F7 h2 E6 `  Z8 O; N
雞上湯......300毫升tvb now,tvbnow,bttvb2 i: m* O( K# t# g' R
鹽......1/2 茶匙2 h, k, h) y. q$ H) F! ^9 j2 A
糖......1/4 茶匙
" ^2 N5 D* z) X$ V8 q* d* dtvb now,tvbnow,bttvb
0 n0 L6 e* M& A# v# Q* h勾芡料:
. s! T/ i: Q6 d, K, H- `公仔箱論壇風車粉......1/4 茶匙或適量公仔箱論壇* x2 I* j8 d9 v& B  N

6 B( r  u$ S' n# |3 }tvboxnow.comIngredients A :
$ T4 H( Q( t. I8 @; _7 Q+ F: ]tvb now,tvbnow,bttvb8-10 mini sized, salty, fried bean curd
) |& w! w" H1 Y6 ~4 K+ e200g shelled fresh shrimps/ f5 t* V2 I, {, X, I' L8 P# u
1 tbsp pounded garlic
- ?1 m7 `* D/ T$ ?, M( v2 tbsps oil
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Seasoning:tvboxnow.com5 R) }1 _6 R  Y0 o! a
300ml chicken stock
4 R2 k4 |# g) b. o4 W8 m1 O! Vtvb now,tvbnow,bttvb1/2 tsp salt
5 a$ R/ T7 E& `* V. q$ ]$ Ztvboxnow.com1/4 tsp sugar
# o( }: K9 s" u+ Z) {! c) z4 f' l9 C公仔箱論壇
, Y9 a" X) f, N6 g) l+ D! {* A6 _tvb now,tvbnow,bttvbThickening Ingredients:
- w" B  l! k( I! R7 C1/4 tsp potato flour, or as requiredtvb now,tvbnow,bttvb- r* \' w, {* U6 z9 e

. p3 X) E8 T3 B) r" B$ cMethod:
% H- f3 I  g3 g$ s. Ztvb now,tvbnow,bttvb01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.公仔箱論壇' m$ ~: e9 u% V/ P" t0 X
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.tvb now,tvbnow,bttvb. E- S: M- A! P' c( z
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.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。* l8 q  ~" I/ c/ @! ?, W2 u

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  蝦仁咸香豆腐(Braised Bean Curd with Fresh Shrimps)

  
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cyber03

thank you