蝦仁咸香豆腐

材料A:
咸香迷你油豆腐......8－10個
蝦仁......200公克
蒜茸......1湯匙
食油......2湯匙

調味料:
雞上湯......300毫升
鹽......1/2 茶匙
糖......1/4 茶匙

勾芡料:
風車粉......1/4 茶匙或適量

Ingredients A :
8-10 mini sized, salty, fried bean curd
200g shelled fresh shrimps
1 tbsp pounded garlic
2 tbsps oil

Seasoning:
300ml chicken stock
1/2 tsp salt
1/4 tsp sugar

Thickening Ingredients:
1/4 tsp potato flour, or as required

Method:
01. Heat oil in wok over medium heat and fry pounded garlic until fragrant. Decrease heat, fry shelled fresh shrimps until cooked. Keep aside.
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 flour with 2 tbsps of chicken stock and pour it over the dish to thicken the gravy. The dish is now ready to be served.

Source : 家味美餚•2007.09.21