Chinese Food
Yuzhu and octopus brother
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One day, I went to a restaurant to have a meal. I didn't know the name of the dish. I only saw that there were yellow beancurd, purple eight ribbons, green cucumbers and red carrots on the plate. It was a big colorful plate. It was very appetizing. I'm afraid of smell. When I see the light beancurd and the eight belts match together, I hesitate. I'm afraid that the fresh smell of the eight belts will destroy the light of beancurd. But I'm also a person who takes dishes based on appearance. Looking at such a colorful and colorful market in front of me, it's really I can't help it. Again, I'm a foodie. I have to have the courage to try everything. I tasted it. I think it's really worthy of my taste. The fried beancurd is very tender. It's just right fresh but not fishy. The light beancurd sucks up the freshness of the beancurd. It melts with its own bean fragrance. The taste of the beancurd that becomes fresh has layers and fullness in an instant. yummy. Just It's just a pleasure to eat and eat
Cooking ingredients
Cooking Steps
Step1:The beancurd is soaked in advance. If the fresh beancurd is washed with water.
Step2:Take a copy of the eight ribbons in boiling water. Move quickly. Take a curl of the eight ribbons in boiling water and immediately pull them out and wash them with cold water.
Step3:Cut the beancurd, cut the eight strips along the claw. Slice the cucumber and carrot. Cut the ginger.
Step4:Put the oil in the pot until it is 80% hot. Put the onion and ginger in the pot and stir fry the carrot.
Step5:Then add the eight strips and stir fry. Add the beancurd and cucumber slices and stir evenly.
Step6:Put in salt. If you don't have any soup, you can add some water properly.
Step7:Put in oyster sauce and collect the juice. Pour a few drops of sesame oil before leaving the pot.
Cooking tips:When you blanch, you must be quick. The purpose of blanching is to get rid of fishy smell and water. If you fry it for a long time, you will get old. You can't bite it. You have skills in cooking.
