Ingredients: tofu 1 block, 2 eggs, half a bowl of flour, 2 Thai peppers, proper amount of oil and salt, onion 1 block, 2 slices of ginger, 2 cloves of garlic, oyster sauce 1 tablespoon, braised soy sauce12 tablespoons,
Exercise:
1. Cut the tofu in half, and then cut it into pieces with a thickness of 1 cm.
2. Knock the eggs into the bowl, break them up, prepare the flour, put the tofu in the flour pot and roll a layer of flour, then put it in the egg liquid, wrap it in the egg liquid, put it in the pot for later use, and make the rest according to the sample.
3. Heat the oil in the pot, fry the tofu in two batches, one by one, fry both sides until golden, and take it out for later use.
4. Add a little oil to the pan, add chopped green onion, Jiang Mo, garlic slices and Thai Chili rings and stir-fry until fragrant.
5. Pour half a bowl of water, add oyster sauce, braised soy sauce and a little salt.
6. Add the fried tofu slices, bring to a boil, turn to low heat, and cook the tofu until it tastes delicious. In the meantime, shake the frying spoon from time to time to prevent the bottom from being burnt.
7. When there is a little soup left in the fire, collect the fire juice, turn off the fire, serve out and sprinkle with chopped green onion.
Materials required for burning potatoes with mushrooms: 500g of mushrooms, 2 potatoes, 2 peppers, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, soy sauce 1 tablespoon, oyster sauce 1 tablespoon, sugar 1/3 tablespoons, and proper amount of water starch.
Practice steps:
1. Prepare the required materials, wash the mushrooms, cut off the umbrella handle, and peel and wash the potatoes.
2. Cut each mushroom into two pieces, cut the potato into hob blocks, put it in clear water to wash off the starch on the potato surface, take it out and drain it, so that the potato will not be oxidized and blackened.
3. Boil the pot with water, add the mushrooms and blanch until soft, and remove the water for later use.
4. Add oil to the pot and heat it to 70% to 80% heat. Add potato pieces and fry. Fry the potatoes until golden brown. Take it out and control the oil for use.
5. Leave a little base oil in the pot, add chopped green onion, Jiang Mo and garlic slices, stir-fry until fragrant, add mushrooms and stir-fry, add a little water, add soy sauce, oyster sauce and a little sugar, bring to a boil, and cook mushrooms for 2-3 minutes.
6. Add the fried potato pieces, stir fry evenly, add pepper rings and salt, stir fry evenly, pour in a proper amount of water starch to thicken, heat until the soup becomes sticky, and the juice is completely wrapped in the ingredients. Turn off the fire, take it out and put it on a plate.