Materials

Japanese tofu two packages, a number of small bok choy, salt, chicken broth

Practice

1, Japanese tofu from the center of the cut out, pour out after cutting into 1cm long small section to be used. Wash small bok choy to be used;

2, hot pan with oil, you can put a little more. To seven or eighty percent of the heat when the Japanese tofu in, be careful to splash oil;

3, with a spatula gently (because the Japanese tofu is very easy to break) dial, so that all the tofu spread, sprinkle a little fine salt on top of the bottom almost turned golden brown, and then turn over;

4, on the other hand, the small bok choy in the boiling water hot a little bit, to be cooked, oh, but don't hot discoloration. After blanching, put them in order around the plate (for garnish, of course, can also be eaten);

5, gently use a spatula to turn the tofu over, and continue to fry. Every once in a while, turn the other side, so that the color of both sides of the tofu is almost the same, look better;

6, until the color becomes golden brown, and then add a little bit of chicken broth can be removed from the pan, placed in the center of the small green vegetables. In this way, a plate of good-looking and delicious dishes on the out of it ~ the front of the salt of a process can also be omitted, instead of adding some soy sauce at the end.