As the saying goes, it's better to eat a lot of fish and meat than tofu. For thousands of years, tofu has been loved by the common people for its nutritious, tasty and affordable features.

Tofu contains good vegetable protein and rich in calcium, there is a "meat in the plant" reputation.

The texture of tofu is relatively tender, easy to be digested by the stomach and intestines, and contains a variety of nutrients that can be easily absorbed and utilized by the human body, which makes it a very suitable food for the elderly and children.

Tofu's easy-going nature allows it to react with many ingredients to create different flavors.

It can be made into a light, simple dish of tofu with scallions, which is clean and refreshing, or a spicy dish of tofu, which is addictive.

Today, Lei shared with his friends a quick tofu dish: pan-fried crispy tofu, delicious and tantalizing, delicious rice.

Pan-fried crispy tofu

The ingredients you need to prepare: a piece of old tofu, two eggs, two garlic cloves, a scallion.

Seasonings to prepare: 2 tablespoons of soy sauce, 0.5 tablespoons of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of corn starch, 2 tablespoons of sugar, 1 tablespoon of ketchup, 4 tablespoons of water.

First, cut the scallions into chopped green onions, chop the garlic cloves into minced garlic, and beat the eggs into a small bowl and whisk them into the egg mixture.

Pour all the prepared seasonings in a bowl, stir and mix into the sauce, because many of the seasonings already contain salt, so do not add salt taste just right, if the taste is a little heavy, you can add a little salt.

Clean the tofu, control the water a little, and cut it into 4-centimeter cubes, about 1 centimeter thick.

Pack the tofu with a layer of cornstarch, then coat it evenly with the egg mixture. It's best to do this with your hands, as it's easier to break the tofu with chopsticks or other utensils.

Heat a wok on the stove and put some oil in it. When the oil is hot, put the tofu slices into the wok one by one and fry them.

Wait for the bottom layer to harden, then flip and fry the other side until both sides of the tofu pieces turn golden brown, then temporarily transfer to a plate for later use.

The tofu can be fried for a little longer so that it tastes crispier.

Pour out the excess oil from the pan, leaving a little oil behind, and reheat the pan. Keeping the heat on medium, add the minced garlic and stir-fry for a few minutes to bring out the flavor.

Next, pour the fried tofu into the pan, stir fry a few times, pour in the seasoning sauce, the stove under medium heat to low heat, until the sauce gradually shrink to a thick state. Sprinkle with chopped green onions can turn off the heat and plate.

This pan-fried crispy tofu, crispy outside, soft inside, fresh and salty moderate, sweet and sour appetizer, tasty and rice, the whole family is very like to eat, a few chopsticks down the plate is swept away.

Even the rest of the soup let the child broke a piece of steamed bread to wipe clean, simply delicious to even the bottom of the plate are licked clean degree.

No wonder someone said this about the dish: it took 10 minutes for the pot to wrap around the tofu, and only 1 second for it to wrap around my heart.