1, Japanese tofu cut from the center, pour out the tofu, cut into small sections (each tofu cut into 6 small sections, haha, my knife skills ah, there are big and small);

2, green and red peppers clean, remove the tip, remove the seeds, cut into small pieces;

3, the powder into the plate, pour the Japanese tofu, carefully hand for the tofu wrapped in a layer of powder;

4, the pot of oil to heat until hot, you can take a piece of put in to try the oil temperature, it proves that the temperature of the oil can be ah;

4, the oil temperature can be put in to float immediately. p>4, put oil in the pot, burn until hot, you can take a piece of put in to try the oil temperature, the tofu can be put in immediately float, that proves that the oil temperature can be it;

5, keep a medium fire frying, first fried 2 minutes and so the tofu stereotypes, and then gently turned with a strainer, so that the tofu is heated uniformly;

6, deep-fried Japanese tofu hard body becomes golden, you can pick up the draining oil;

7, the oil poured up, the use of leftover oil in the pan incense white onion;

8, put into the green and red peppers into the stir-fry a few times;

9, the Japanese tofu put in, turning to be careful not to use a spatula to break the tofu;

Soak: select high-quality soybeans, remove mold particles and other impurities, wash with water and soak, soak time depending on the temperature of the water, the summer and autumn general The time is a little shorter in summer and fall, and a little longer in winter and spring.

Milking: soaked soybeans with the right amount of water grinding loaded, grinding vegetables with a silk cloth filter, soybean milk solids should be controlled at about 12%.

Cooking: the filtered soybean milk quickly warmed to 100 ℃, add sodium caseinate and keep boiling for 5 minutes, then add gelatin, stirring evenly, cooled down to about 40 ℃. Point pulp: when the soybean milk cooled to 35 ~ 40 ℃, add 0.3 ~ 0.4% gluconic acid vinegar, and mix well.