Tofu is also known as thousand pages of tofu, also known as hundred leaves of tofu, it is made of soybean flour and starch as the main material refined, is a low-fat, low-carbohydrate and rich in protein ingredients, it not only maintains the original tenderness of the tofu, but also has a unique Q strength and crisp, but also has a super soup absorption capacity.

Here's how to do it:

Ingredients:

Thousand pages of tofu, green peppers, red peppers, garlic, fungus, red soybean paste, oyster sauce, soy sauce, sugar, vinegar, salt, concentrated chicken juice, cornstarch, water, oil.

Practice:

Rinse the thousand-leaf tofu with water and drain. (Suggestion: Chifuyu tofu is cut, also there is no cut chifuyu tofu.)

Green and red bell peppers cut into small pieces.

Take a small bowl of sauce. Add oyster sauce, soy sauce, sugar, vinegar, concentrated chicken juice, salt and water to dilute, put the right amount of cornstarch, mix well.

Pour oil into a wok, add the thousand pages of tofu and fry until both sides swell and the surface is lightly browned.

Serve the fried tofu. The tofu will expand while it is in the pan, but it will shrink when it is removed from the pan, and the surface of the pan-fried tofu will become wrinkled when it shrinks.

Stir in the red bean paste and add the minced garlic.

Pour the chopped green and red bell peppers and fungus into the pan and stir-fry until raw.

Then pour the fried tofu into the pan and stir-fry well.

Finally, pour in the sauce and thicken the sauce. Stir fry evenly out of the pan.

Tofu is a vegetarian product. Thousand pages of tofu not only maintains the original tenderness of the tofu, but also added to the characteristics of the Q and smooth, and durable cooking, absorbing juice into the flavor, can be suitable for frying, deep-frying, brining, boiling, stir-frying and other cooking processes.