Cooking Steps

1. 

   Step1:Heat some oil. Add the tofu. Fry over medium low heat. It is suggested to fry the tofu in a non stick pan. The tofu is not easy to break the skin.

2. 

   Step2:Turn the tofu over to avoid golden brown. Continue to fry the other side. Fry both sides. Scoop out the tofu for later use. When frying, don't turn over the side. Turn over again when you see that the edge turns golden.

3. 

   Step3:Stir fry the garlic in the frying pan just now.

4. 

   Step4:Pour in tofu and stir fry.

5. 

   Step5:Seasoning with a proper amount of extra fresh soy sauce. Pour in the shallot and stir well, then you can leave the pot.

6. 

   Step6:Fried Tofu with scallion is on the table. It's fragrant outside and tender inside. It's not enough for family to eat every time. It's clear all at once.

7. 

   Step7:In fact, there are two other vegetables prepared for dinner that day - Douchi, mashed garlic, watered cabbage heart, fried carrot and potato shreds.

8. 

   Step8:[Douchi and mashed garlic pour cabbage heart] is very simple. The cabbage heart is fresh and tender. It's delicious. First of all, you should choose a tender dish. The dish is too old. It will not taste good. Boil some water. Add a little salt and cooking oil. Blanch the cabbage and put it on the plate. Then saute garlic and black bean with some oil (PAT black bean with a knife). Pour in the extra fresh soy sauce and cook. Then pour it on the cabbage while it is hot. Note - if it's not a special soy sauce, it's a soy sauce with high saltiness. Put a little sugar in it and cook it.

9. 

   Step9:[stir fried shredded carrot and potato] is the most common home dish. But it's appetizing. It's not boring. How to do it - peel the carrots and potatoes and then shred them. Soak potato shreds in water to remove starch. Repeat twice or three times. Stir fry the garlic with some oil. Stir fry the carrot and potato in high heat. Stir fry the vinegar evenly. Then add the extra fresh soy sauce to taste. Tip: stir fry the potato slices with vinegar first.