material

1 piece of tender tofu, appropriate amount of oatmeal, 1/2 carrots, 1 pepper, 2 small red peppers, 6 dried mushrooms, 2 tablespoons of oyster sauce, a little salt, appropriate amount of water starch and a little black pepper.

working methods

1. Tofu is washed and cut into pieces, oatmeal is soaked in clear water, dried mushrooms are soaked in warm water, peppers are cut into diamond pieces, carrots are cut into pieces, and small red peppers are chopped.

2. Fill the pot with water, add a little salt, boil the water and blanch the tofu 1 min.

3. Drain the bean curd after blanching, put on disposable gloves and grab the soy bean curd into mud.

4. Chop half the soaked mushrooms, cut the remaining carrot flowers into pieces, and add the tofu paste with the soaked oatmeal.

5. Add a little more salt

6. Add 1 tbsp oyster sauce.

7. Add the right amount of black pepper.

8. After mixing evenly, knead into tofu balls of moderate size and put them on the plate.

9. Turn the plate with tofu balls into a steamer, and steam for about 8 minutes after the fire is boiled.

10. Take another pot, add appropriate amount of water, and add carrot slices and remaining mushrooms after boiling.

1 1. Cook the pepper slices for one minute before adding them.

12. Give Tonga some salt.

13. Add a little black pepper according to personal taste.

14. Add a tablespoon of oyster sauce.

15. Finally, pour in starch thickening.

16. After stirring evenly, put the steamed tofu balls into the pot so that the balls are evenly wrapped in the sauce.