The method of frying the tofu skin without drying it out is mainly related to adding water and frying method. Let’s take a look at the correct steps:

Ingredients: 100g bean skin, 1/2 green pepper, 1/2 onion, 50g Western ham/pork belly, 3 cloves garlic, 1g salt, 10g cooking wine, raw 10g soy sauce, 10g oyster sauce, 2g sugar, 3g vinegar, 5g sesame oil, 3g starch, 100g water;

Method:

1. Cut the bean skin into strips, not too long as it will get tangled easily. Chop onions and green peppers into thick strips, and mince garlic. Slices of Western-style ham.

2. Heat the wok and add 1 tablespoon of cooking oil. Add shredded onions and minced garlic and stir-fry until fragrant. Add bean curd and ham and stir-fry until the edges of bean curd are slightly brown. Cook in cooking wine, pour in water, add light soy sauce, oyster sauce, sugar, salt, cover and simmer for 3 minutes. When the time is up, open the lid and add shredded green peppers. Stir-fry briefly and pour in water starch to thicken. Before serving, pour in sesame oil and vinegar and serve.

Nutritional value of tofu:

1. Tofu is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other trace elements necessary for the human body. It also contains sugar, vegetable oil and rich High-quality protein, known as "plant meat". The biological value of soybean protein is comparable to that of fish and is the leader among plant proteins. Soy protein is a complete protein with a relatively good amino acid composition and contains almost all the amino acids necessary for the human body. Soybeans can be cooked and eaten directly. The digestion and absorption rate of its protein by the human body is only 65, while the digestibility of tofu can be increased to 92~95.

2. The soybeans used to make tofu contain about 18% of fat, most of which can be transferred to the tofu. Soybean oil contains a large proportion of linoleic acid and does not contain cholesterol, which is beneficial to the growth and development of human nerves, blood vessels, and brain.