Difficulty: cut dun (Beginner) Time: about 10 minutes

Main Ingredients

Rot bean curd 150-200g cucumber half

Substances

Salt 1 tsp Chicken broth ? tsp

Scallion little ginger little

Garlic 3-5 cloves Starch ? tsp

Vegetarian roasted rot bean curd Steps

1. Soak the dried bean curd until evenly soft, drain, cut into long strips and set aside.

2.? Half a cucumber cut into thin slices and set aside.

3.? Cut a little green onion, a little shredded ginger, 3-5 cloves of garlic into minced garlic.

4.? Put oil in the pot, when the oil is hot to 70-80 degrees into the peppercorns, green onions and ginger stir-fry.

5.? Add bean curd bamboo and stir-fry. Add water in small amounts and in small batches during the stir-fry process. Prevent the rotis from hardening or drying out the pan.

6. A small spoon of cornstarch and half a small spoon of chicken essence, put a small amount of water to mix well. Put into the pot to thicken.

7.? Pour in the cucumber slices and continue to stir fry.

8.? Add garlic and a few drops of sesame oil. Stir fry evenly out of the pan.

9. The light and delicious vegetarian roasted bean curd on the table.

Tips

1, soak the bamboo, soak in warm water, and add a little salt in the water, so that the bamboo will be very easy to soak, and the soft and hard uniformity, will not be soaked in some places soft some places are still dry and hard did not soak open. 2, dry bamboo is very light, soak always have a small part of floating in the water, some places can not soak, soak when the top and then cover a plate, so that all the bamboo soaked in the water, so as to ensure that every place are soaked. 3, frying rotisserie bamboo to slowly add water in the pot, so as not to dry the pot.