Shredded dry tofu

Main ingredient: Shredded dry tofu Chives Bean sprouts

Seasoning: Salt Sugar Flavored Rice Vinegar Cooking Oil

1.

Restaurant fried bean sprouts are pinched roots and leaves and then fried, we fried mung bean sprouts at home, few people will pinch the head and tail and then do, asked the restaurant chef to know, the original mung bean sprouts of the head and tail have a slight bitter taste, pinch off the taste and then do it again, and to make the value of the dish is also higher.

2. Take a piece of dried tofu cut into strips and put into a bowl, then add the right amount of boiling water to soak spare, plus boiling water soak can remove dried tofu soy flavor; and then take a handful of leeks after cleaning, cut off the roots of the part of the soil contact, and then cut into 2-3 centimeters long section of the spare.

3. Start the pan with oil, oil temperature 5 into the heat into the dried chili peppers, sautéed and poured into the mung bean sprouts, stir-fry for a few moments along the edge of the pan into a little rice vinegar, stir-fry evenly and pour into the dry tofu strips, and then stir-fry well after adding a spoonful of salt, a spoonful of sugar, the right amount of taste of fresh seasoning, stir-fry evenly to melt the seasoning and then add the leeks, and continue to stir-fry over high heat for 30 seconds after the heat can be turned off the pan on a plate la, delicious dry! The first thing you need to do is to make sure that you have the right amount of time for the right thing.