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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:
咸香迷你油豆腐......8－10個公仔箱論壇( _/ I" w; ~, b5 V8 |
蝦仁......200公克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。4 u+ m$ J0 Z7 I! J7 h
蒜茸......1湯匙
食油......2湯匙$ I+ E7 n* s4 w- }$ w( k

調味料:( |  y4 P; u  O/ @
雞上湯......300毫升
鹽......1/2 茶匙
糖......1/4 茶匙
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勾芡料:
風車粉......1/4 茶匙或適量

Ingredients A :
8-10 mini sized, salty, fried bean curdtvb now,tvbnow,bttvb& W2 ?# x3 w  T8 |0 i; ?
200g shelled fresh shrimps公仔箱論壇$ S5 X) T1 j- {
1 tbsp pounded garlic
2 tbsps oil

Seasoning:
300ml chicken stock
1/2 tsp salt公仔箱論壇% [- B2 [; F: w" ^) @: l8 s, [2 f) s
1/4 tsp sugar
公仔箱論壇$ g# T/ R! }1 G8 y0 S! v% }' l$ x5 s
Thickening Ingredients:
1/4 tsp potato flour, or as requiredwww1.tvboxnow.com4 X7 p5 S2 k9 M7 L3 K

Method:tvb now,tvbnow,bttvb0 f, B, t  z0 U
01. Heat oil in wok over medium heat and fry pounded garlic untilfragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keepaside.
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.
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.& I  j: e8 \. A( i; H; e  @4 K
公仔箱論壇# h% n3 n& ]/ j# N

蝦仁咸香豆腐(Braised Bean Curd with Fresh Shrimps)
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作者: cyber03 時間: 2008-2-10 11:55 AM

thank you

歡迎光臨公仔箱論壇 (http://www1.tvboxnow.com/)