Yantai Green Pepper Bean Skin
Practice a,
Main Ingredients
Bean Curd Skin, Green Chili Peppers, Millet Chili
Practice
1. Bean Curd Skin rinsed with water, shredded, and put in boiling water to boil a little bit, the purpose is to go under the smell of beans.
2. Green chili pepper shredded, millet chili cut into sections, garlic sliced. Add oil in the pan, put the garlic slices cooking garlic flavor, add green and red pepper, stir fry for a minute or two into the tofu skin, continue to stir fry, add soy sauce, add water as appropriate, stir fry evenly to plate.
Tips
1. Tofu skin itself is salty, so put some soy sauce without salt is just right. Healthy low salt. The reason why add some water is because in the process of frying, soybean products are easy to stick to the pan, add some water to fry out of the bean curd skin will not be dry, the taste is better.
Practice two,
Main ingredient: 200 grams of bean skin 25 grams of green peppers fungus (water) 15 grams of mung bean sprouts 15 grams
Seasoning: ginger 5 grams of soy sauce 40 grams of MSG 1 gram of sugar 5 grams of starch (peas) 5 grams of sesame oil 15 grams of peanut oil 75 grams of oil
Peppers fried bean skins practice
1. Cut the black fungus and green and red peppers into julienne strips. Mung bean sprouts remove both ends, wash. 2. Take a bowl, put soy sauce, sugar, ginger, monosodium glutamate, 50 grams of fresh broth, wet starch, mix well into the sauce.
3. frying pan into the cooked peanut oil, burned to seventy percent heat, the oil gluten wire shaking scattered into the deep golden brown when deep-fried, fished up and drained the oil. The pot to stay in the oil, the green and red pepper, mung bean sprouts, black fungus into the stir-fry a few times, and then add the fried gluten silk, speed will be the flavor of the sauce poured into the upside down a few times, drizzled with sesame oil on the plate that is complete.