Sauteed Tofu, Home Style
Step 1 . Tofu is divided into four parts, cut into 4 cm long, wide, and 1 cm thick tofu slices
Step 2 . Cut carrots into diamond shaped slices and green peppers into rolling blades.
Step 3 . Soak black fungus in cold water for 4 hours and cut into sections.
Step 4 . Cut ginger and garlic into small pieces.
Step 5 . Add an appropriate amount of salt, soy sauce, sugar, vinegar, and a small amount of water and starch to the bowl.
Step 6 . Hot oil in a dry pot, with more oil, at least before tofu. When it is 80% hot, add tofu slices (note: when adding tofu, gently place it along the edge of the pot, allowing the tofu to slide down so that the oil does not splash onto your hands. In addition, do not immediately stir the tofu after it is removed from the pot. After frying for a while, gently shake the pot. If the tofu is shaken in the oil, it can be flipped until one side is already golden.)
Step 7 . Fry the tofu on both sides until golden brown, then pick it out.
Step 8 . Leave the bottom oil in the pot and add Pixian bean paste and chopped ginger and garlic.
Step 9 . After frying, add agaric and carrots (note: β Carotene is soluble in oil, so stir fry carrots first to avoid losing nutrients.
Step 10 . After the carrots have softened, add green peppers and tofu, pour in the prepared sauce along the edge of the pot, stir fry a few times, and then the pot is ready
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