Ingredients: 3 yuba, zucchini 1 piece, 3 garlic cloves, and red pepper 1 piece.
Accessories: 3g salt, proper amount of edible oil, 2g chicken powder, oyster sauce 1 tablespoon.
1. Break the yuba into a length of about 6 cm and soak it in warm water in advance. If the time is short, blanching in the pot can soften quickly, but don't overcook it, or it will break easily.
2. Wash the zucchini, cut it into diamond-shaped pieces with skin, pat the garlic cloves flat, peel and chop them, and wash and chop the peppers.
3. Heat the wok, pour in cooking oil, add garlic and pepper and stir fry.
4. Then pour in the yuba and continue to stir-fry for a dozen times until the yuba is completely soft.
5, pour the zucchini, stir fry for a while and sprinkle some water to moisten the pot. The zucchini itself is very tender, and it will ooze water after a little frying. Zucchini should not be fried for too long to keep its crispy taste.
6. Finally, add salt, oyster sauce and chicken powder, stir-fry evenly, then pick it up and put it on the plate.