1 Weigh the materials. Cut the seaweed into small pieces of cooked white sesame seeds and put them in a plastic bag. If it will be more fragrant, any vegetable oil will do. I use peanut oil, which smells good when fried ~

2 open fire and boil the water in the pot, then pour in peanut oil. When the oil temperature is hot, put the bean dregs in the pot and stir them until the bean dregs become loose. It takes about three minutes to stir them.

3 Pour in fine sugar and stir-fry, then slowly put the soy sauce into the pot in a linear way. While pouring in the soy sauce, stir-fry and stir constantly to avoid the sauce sticking to the bottom of the pot and showing a burnt smell. The color of the bean dregs will gradually deepen and become looser when the whole process is slowly roasted with a small fire.

But it's not finished yet! In order to fight this seemingly endless stir-fry, I'm opening my bow left and right. Stir-fry with two spatulas, so that the whole process will not be wasted because of the scorching bottom. It will take at least 30 minutes to fry, and the bean dregs in the pot will gradually dry up and become loose and dry bean curd.

5 Stir-fry until the moisture content of the bean curd is almost the same, add the crushed white sesame seeds and seaweed, and continue to stir-fry for about two minutes, and then turn off the flame when you think the bean curd has become dry.

6 bean dregs are very laborious, but they are delicious. The aroma of sesame seeds and the crispy taste of seaweed bean dregs after baking and frying have never thought that this is actually better than pork floss! It's just that after more than half an hour of constant stir-frying, my fingers will tremble involuntarily. It's really my wife who did it, but because of this, I feel very fulfilled! ! !