A potato

a block of tofu

A little persimmon pepper

Two octagons.

A small piece of cinnamon

verdant

energy

soybean

sugar

starch

oil

salt

Cooking wine

Step 1

Dice potatoes and tofu, and cut sweet peppers into small pieces.

Second step

Heat the oil pan. First fry the potatoes with slightly hard shells, and then fry the tofu with golden surface after degreasing.

Third step

There is a little oil left in the pot, stir-fry aniseed and cinnamon, and then stir-fry chopped green onion and ginger slices. At this time, stir-fry tofu and potatoes, add soy sauce and cooking wine, and heat the water until the dishes are even.

Fourth step

Add some sugar and a little salt. After the soup is boiled, turn off the heat and cook for 6-7 minutes. At this time, tofu should be tasty and potatoes should be soft. Add the persimmon pepper pieces and thicken them so that the thickened juice is evenly hung on the potatoes and tofu.

skill

Potatoes with tofu are not only common, but also very special. Our familiar chef Deng Bogeng brought us a home-cooked dish, potato tofu. Potatoes are soft and rotten, and tofu is tender and delicious. Teacher Deng has a clever trick to make vegetarian dishes taste like meat dishes. I did really well ~ ~ ~