Usually, in addition to going out to restaurants to eat chicken, duck, fish and delicacies, we usually eat home-cooked dishes at home.
The so-called home cooking refers to the dishes that are often cooked at home and have the most homely taste.
I think everyone has several favorite home-cooked dishes in their minds.
For all kinds of home cooking, each dish is done differently. My feeling is that the simpler the dish, the more skills are needed to fry it well.
On the contrary, those high-end dishes are all appearance, and the requirements for basic skills are not high. Don't underestimate home cooking, if you can make delicious and delicious home cooking, it is also very awesome.
Because everyone has different tastes and hobbies, they must like different meals.
Next, I will teach you to cook a dish that my family often cooks, fried yuba!
Yuba is one of my favorite ingredients. It's great whether it's fried or cold.
Tofu is a kind of bean products, similar to tofu and tofu brain, which are all made of soybeans. Yuba concentrates the nutritional essence of soybean, which can be said to be the most nutritious food in bean products. Rich in calcium, phosphorus, iron, zinc and other mineral elements.
Fried yuba is a delicious and nutritious dish, which is appetizing and worth eating often.
Fried yuba
Ingredients: yuba, garlic moss, fungus, green pepper, fresh meat.
Detailed practice:
The first step is to soak the yuba in advance and cut it into sections. Slice fresh meat, cut garlic moss, and soak fungus.
Step 2: Add base oil to the pot and heat it to 60%. Stir-fry the pepper first, then stir-fry the sliced meat until cooked.
Then add oyster sauce and soy sauce and stir-fry until fragrant.
Step 3: Stir-fry yuba, garlic moss, green pepper and auricularia auricula in a pot until they are broken, and then add salt to taste.
The fourth step, add a little water to boil, and then add chicken essence to taste again. Add some water starch to thicken and take out the pot.
A plate of fried yuba with all colors and flavors is out of the pot.
Hello, I'm Xiao Peng! Share food recipes and cooking skills for you every day!