Step step
1
After washing the northern tofu, cut into small thin slices of 1cm thickness, cut the shallots into sections, cut the garlic into small pieces, and set aside.
2
Wash and cut the tomatoes into large pieces and set aside.
3
Add the right amount of cooking oil to the wok, heat over medium heat until it starts to smoke, and serve with tofu.
4
Fry until the bottom of the tofu begins to turn golden brown and sprinkle with a little salt.
▶ The frying process depends on the temperature of the furnace to adjust the heat, and can be adjusted at intervals between medium and low heat.
5
Fry until you can turn the noodles with chopsticks, then continue to fry the other side until golden brown.
6
Fried tofu slices, crispy on the outside and tender on the inside, so it is very good to eat directly, if accompanied by a dipping vinegar dish, it is the family version of the legendary Puning tofu, but it is delicious.
7
After frying the tofu, the wok does not need to be washed, directly add oil to heat, and sauté with green onion and garlic.
8
Add the prepared tomatoes.
9
Stir-fry until the tomatoes begin to soften out of the juice.
10
Add water and bring to a boil.
▶ The amount of water can be controlled so that it can flood the tofu, and it is not added in time.
11
Add salt and sugar to taste.
▶ Salt and sugar are added to flavor the soup so that the flavor can be better infiltrated into the tofu.
12
When the soup is thick, add the fried tofu slices.
13
Let the tofu suck up the tomato soup.
14
Slightly juice, sprinkle with green onions and out of the pan.