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[中式食譜] 蝦仁咸香豆腐

材料A:
& m* v$ M+ j8 ^7 e( stvb now,tvbnow,bttvb咸香迷你油豆腐......8-10個
5 q. `; Q: _3 e+ @, C3 L3 p" u/ \蝦仁......200公克
" p8 M0 H/ n: K$ d& ~  Z4 W蒜茸......1湯匙
+ n/ p  s; p( S9 ?% ?3 U/ q  L食油......2湯匙
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tvb now,tvbnow,bttvb1 J! g4 }6 {+ ~5 F: C9 Z) v
調味料:
* z8 J/ s! Y& `# T6 c5 r, b雞上湯......300毫升
. B( L  Q. I; A* w9 B' stvb now,tvbnow,bttvb鹽......1/2 茶匙
% u! R4 ^5 t% r, zTVBNOW 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。糖......1/4 茶匙

* _' G% c: e0 a# FTVBNOW 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。" H8 \' o) }5 G# t& a' j
勾芡料:
9 g) U( C. F8 n$ r風車粉......1/4 茶匙或適量
tvb now,tvbnow,bttvb5 \3 p& ^  f$ r
tvb now,tvbnow,bttvb' [0 ]$ b! Z4 A# S# f0 s
Ingredients A :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 n$ R# n' V0 J( B2 N8 b/ E' o$ N0 h
8-10 mini sized, salty, fried bean curd
5 s: A( k( O. D- G) |www2.tvboxnow.com200g shelled fresh shrimpswww2.tvboxnow.com# a, {0 D! _1 x! j. m# s! Q
1 tbsp pounded garlictvb now,tvbnow,bttvb" z. y4 u8 U) t
2 tbsps oil
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* i* X2 Z) H0 z2 cwww2.tvboxnow.comSeasoning:  D0 @4 ]; H9 P1 j
300ml chicken stock
) Y! w7 D# @) o+ k  y0 W1/2 tsp salttvb now,tvbnow,bttvb0 A4 D  U8 P/ ]; s( D+ P# m( G1 i7 M
1/4 tsp sugar
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- N: u! G1 }3 ~- E4 T# p3 f  ^5 b公仔箱論壇Thickening Ingredients:
) [" _3 D2 l  A- e6 xwww2.tvboxnow.com1/4 tsp potato flour, or as requiredwww2.tvboxnow.com: G$ v3 K* F8 q

5 K$ j4 m' W" L7 b  C, u0 o% S公仔箱論壇Method:
& V4 E4 ]' ~5 z3 o) I3 K2 j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.
# _5 n! a2 S' g1 xwww2.tvboxnow.com02. 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.
# R2 G: B) \0 ?& N7 r公仔箱論壇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.  a1 z! i7 {% y( O3 E
www2.tvboxnow.com3 A& [8 P. D& P  ^. c% j
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    蝦仁咸香豆腐(Braised Bean Curd with Fresh Shrimps)

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thank you
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