Ingredients: yuba, eggs, carrots, green peppers, onions, ginger, garlic, tomatoes, mushrooms, cooking oil, salt, soy sauce and oyster sauce.

Methods and steps

1. First, prepare a small pot, add half a pot of warm water, then break the prepared yuba into small pieces, put it in warm water and soak it for half an hour to make it completely soft. In the process of soaking yuba, you need to cut the prepared carrots into thin slices and put them in a bowl for later use. After cleaning the green pepper, cut it into small pieces with a hob for later use. Wash the mushrooms and cut them into pieces, and wash the tomatoes and cut them into pieces.

2. After the tofu is soaked, it needs to be cleaned, taken out of the pot to control the humidity, then cut into small pieces with a knife and put in a bowl for later use. Then prepare an octagonal bowl, put two eggs in it, and beat the eggs into egg liquid with chopsticks. Then pour the egg liquid into the yuba and stir it evenly with chopsticks, so that the yuba is evenly wrapped by the egg liquid. Then prepare two spoonfuls of starch and add it to the yuba, and stir it evenly with chopsticks for later use. After all the ingredients are ready, we can move on to the next step.

3. Boil the oil in the pot, and pour more cooking oil into the pot. When the oil temperature is 50% hot, put the prepared yuba into the pot, fry it with medium heat until both sides of the yuba are golden, and then take it out of the pot for later use. (When frying the yuba, stir it constantly with chopsticks, so that the yuba is heated evenly to prevent it from sticking or burning. Then leave a little base oil in the pot, heat the oil to 60% heat, put the prepared onion, ginger and garlic into the pot, and stir-fry until fragrant.

4. Pour the prepared tomatoes into the pot, stir-fry the juice, put the prepared carrots and mushrooms into the pot, stir-fry until raw, then add a spoonful of salt, sugar and a little oyster sauce, and stir-fry with soy sauce to taste evenly. Then add half a bowl of water to the pot and bring it to a boil. Put the fried yuba and green pepper into the pot at the same time, and cook the yuba on low heat so that it can be completely sucked into the soup. Finally, just pour half a bowl of starch water into the pot to thicken, turn the fire and collect the juice evenly, and a fried yuba with good color and flavor can be eaten out of the pot.