2/11Blanch peas in hot water and set aside.
3/11 cut 1cm thick rolls of Japanese tofu.
4/11Mix the glutinous rice flour and flour in the ratio of 1:3 and dip the cut tofu evenly in the flour.
5/11After all the dipping, let it stand on a plate for two minutes so that the flour can be firmly dipped in the tofu and the oil doesn't get muddy when frying.
6/11Put the peanut oil in a pan and heat it to 6 or 7 layers. (Put more oil, about 200 grams.)
7/11Put the tofu in the oil, and keep shaking the pan to keep it from sticking to the pan.
8/11Fry the tofu on one side, then turn it over and fry on the other side until both sides are golden brown.
9/11 another frying pan, put a little oil, the onion and ginger, small peppers fried, and then into the Pixian bean paste fried red oil, and then into the blanched peas stir-fry, and then into the salt and soy sauce, add a little water to boil, put a little chicken off the heat.
10/11 iron plate on the fire hot, smear a little oil Put the fried tofu on the iron plate, and then fried peas also poured into the iron plate, and then thickened thin pour. (Do not like sticky can not be thickened) burn until the iron plate to make the sound of ZiZi can turn off the fire, turn off the fire drizzled with sesame oil.
11/11Teppanyaki Japanese tofu in full bloom.