Tofu is a dish that appears frequently on my family's table, with the reputation of "plant meat", or calcium supplementation, two small pieces of tofu, you can meet a person's daily calcium needs. Tofu has a variety of methods, such as stir-frying, frying, stewing, cold mixing, soup, etc., each of which has its own unique flavor and is very delicious.
It only takes a small amount of oil to fry tofu, heat evenly, and finally fry the tofu, each piece of color is similar. Fry the tofu, after the pot is out of the pot, there is no need to wash the pot, directly put the vegetables into it and continue to fry. This dish is not difficult to prepare, it can be served in five minutes, appetizing and eating, and the table is more sought-after than mapo tofu, and it is always not tired.
1. Wash the tofu, cut it on the cutting board and cut it into small triangle shapes
2. Wash the black fungus, tear it into small flowers, and cut the pepper into small pieces
3. Pour in the appropriate amount of oil in the pan and fry the tofu over medium-low heat until golden brown on both sides
4. Add the remaining oil in the pot, add minced garlic and dried chili peppers and sauté until fragrant, pour in green peppers and black fungus and stir-fry
5. Pour in the tofu
6. Add 2 spoons of light soy sauce, 1 spoon of oyster sauce, 1/2 tablespoon of sugar, a little salt to taste, and finally pour in the water starch, stir-fry evenly to get out of the pot
Tofu is simply fried in oil, has a dry and fragrant taste, inhales the soup, and is rich and fresh in the mouth, and is a very home-cooked dish.
The method is simple, the color is golden, the taste is light, and it can be eaten hot or cold
1. Add salt to the oil pot to prevent the black fungus from splashing oil.
2. Tofu is blanched in water to remove the purine and bean smell.
3. After putting in the soup, do not stuff for too long, because there is starch, it is easy to paste after a long time, and it is necessary to master the time and heat
4. Fry tofu at any time to pay attention to adjust the heat, do not fry paste.
5. Make home-cooked tofu, it is best to use old tofu, not easy to break and scatter.
6. The side dishes used do not have a fixed collocation, usually changing with the change of seasons
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