🎀蝦丸豆腐煲|秘製蝦濃湯做湯底|分享放湯蝦丸不易散開|Shrimp Balls w/ Tofu Pot

急凍蝦Frozen shrimp(1磅lb)(453克g)
紹菜Napa cabbage(1/2磅lb)(230克g)
豆腐Tofu(14安士oz)(396克g)

蝦調味Shrimp seasoning：
胡椒粉White pepper(1/4茶匙tsp)
鹽Salt(1/8茶匙tsp)
粟粉Cornstarch(1湯匙Tbsp)

蝦殼調味Shrimp shell seasoning：
適量胡椒粉, 鹽, 油和薑
Some white pepper, salt, oil & ginger

混合醬汁Sauce mix:：
生抽Soy sauce(1湯匙Tbsp)
適量胡椒粉Some white pepper
糖Sugar(1/2茶匙tsp)
蠔油Oyster sauce(2湯匙Tbsp)

粟粉水Cornstarch water：
水Water(3湯匙Tbsp)
粟粉Cornstarch(2湯匙Tbsp)

紹興酒Cooking wine(2湯匙Tbsp) Social Media:
Instagram: https://www.instagram.com/bobokitchen.us/
Facebook Page: https://rb.gy/gtuwvm

For business inquires, email:
contact.bobokitchen@gmail.com

Видео 🎀蝦丸豆腐煲|秘製蝦濃湯做湯底|分享放湯蝦丸不易散開|Shrimp Balls w/ Tofu Pot канала Bobo's Kitchen 寶寶滋味館