Diced tofu with seasonal vegetables
The seasonal vegetable tofu diced I shared today uses brine tofu, also known as North tofu, which is relatively hard, rather than boxed fat tofu. This kind of tofu will swell up after frying in an oil pan for a while, and the middle is full of pores. After frying, it is particularly delicious and tastes delicious. The vegetables I mix today are cucumber and carrot, which are mainly for the nutrition of children. Of course, it can also be replaced with other vegetables, Some diced meat, fat and thin, are added. It is very fragrant. Each time you fry a large plate, you will eat it up.
Step 1 . 1. First, do the preparatory work, and cut the tofu into small squares of 1 cm square for standby.
Step 2 . 2. Peel carrots and cucumbers. Cut them into small squares of 1 cm square. Vegetables can also be replaced by other ones.
Step 3 . 3. Prepare starch water for thickening, put starch into a bowl, add a small amount of water and mix well.
Step 4 . 4. After all the preparations are completed, heat up the oil.
Step 5 . 5. First pour in the tofu and stir fry until each side turns golden yellow and the tofu becomes full.
Step 6 . 6. Add diced cucumber and diced carrot and stir fry for 1 minute, then remove them all and put them on the plate for standby.
Step 7 . 7. There should be a throw of oil in the non stick pot, which is enough. Add Diced Pork and stir fry until it changes color, add scallions and stir fry well, add delicious soy sauce and stir fry well.
Step 8 . 8. Pour all the previously fried tofu and vegetables back into the pot, stir fry evenly, add half a bowl of water, turn to medium low heat, and stew for 2 minutes.
Step 9 . 9. Cook vinegar, add a small amount of sugar and stir well. There is not much soup in the pot.
Step 10 . 10. Pour in the adjusted starch water, stir fry evenly, and the soup begins to become thick. Add an appropriate amount of salt and stir well.
Step 11 . Out of the pot.
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