Chinese Food
Small one's Vegetarian tofu
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Prepare to record the vegetables every month. This is the second time.
Cooking ingredients
Cooking Steps
Step1:Prepare four main ingredients - carrot, pepper, agaric and tofu.
Step2:Cut the tofu into triangular thick slices. Control the water for standby.
Step3:Slice the peppers and carrots. Remove the root of the soaked fungus and tear it into small pieces.
Step4:Put a little oil in the pan. Fry the tofu on both sides until golden.
Step5:The fungus is boiled in hot water for two minutes, which is convenient for ripening and can effectively prevent it from collapsing when it is stir fried.
Step6:The boiled agaric leaves the pot with cold water. Control the water for standby.
Step7:Add the oil in the wok. Stir fry the carrot slices.
Step8:Push the carrot aside. Use the remaining oil to stir fry Pixian bean paste into red oil.
Step9:Turn to medium heat and stir fry the fungus.
Step10:Put the fried tofu into the pot. Continue to stir fry.
Step11:Add a little water and gulp for a while. Let the tofu suck some sauce.
Step12:When the soup is basically dried, turn on the fire and stir fry with pepper. At this time, salt and chicken essence can be added to taste according to the situation.
Step13:Add a small amount of water lake powder to make the color of this dish more beautiful. Stir fry and take the juice out of the pot.
Step14:Put it on a plate and eat it.
Step15:It's perfect with rice.
Step16:I have two bowls of rice for this dish of homemade tofu.
Step17:The tofu is crispy and tender, the sharp pepper is crisp and the agaric is smooth and crisp. The whole dish is not so greasy as it looks. It's spicy with a fresh taste.
Cooking tips:1. Salt can be used according to my own taste. My taste is light, so I only use Pixian bean paste. I'm not putting salt. In addition, the saltiness of different brands of bean paste is also different. 2. I don't like the taste of fried pepper with a layer of skin. So the order of cooking is relatively backward. This kind of sharp pepper tastes crisp. 3. In the past, when stir fried fungus, it was always out of the pot when it was heated. Some chefs joked that fungus flies freely in the kitchen. By chance, it was found that cooking the fungus first, then boiling it in cold water and then frying it in the pot can not only keep its smooth and crisp taste, but also effectively prevent the fungus from bursting out of the pot when heated. Chefs with the same problems can try this method. There are skills in making delicious dishes.
