Required ingredients: Japanese tofu, garlic, sliced green and red peppers, shredded mushrooms

Required seasonings: soy sauce, oyster sauce, monosodium glutamate, a little dark soy sauce, a little pepper

(1) "cut" cut Japanese tofu is actually quite fun, as long as you cut it off in the middle, it smells quite It smells pretty good, and then you can squeeze it out from both sides, and then break it into small pieces.

(2) "fried" if the home has a raw flour, will be cut into small pieces of tofu sprinkled with raw flour and then fried on the more dry incense, no if you can not put; pot of boiling oil, oil temperature to 60% heat, and then into the Japanese tofu deep-fried until both sides of the golden brown, and then lift up the dripping oil.

(3) "sauce" to do braised Japanese tofu, I like to put the sauce down in the pot to mix well, and then into the fried tofu, so as to avoid multiple stir-frying touched broken tofu; pot cleaned and heated, a little oil will be shredded mushrooms, garlic, green and red pepper slices popping aroma; and then add a little water, add soy sauce, oyster sauce, MSG, pepper, a little, boil and mix evenly; then add a little water, into the soy sauce, oyster sauce, MSG, pepper, a little, boil and mix evenly. a little, boil evenly into the fried Japanese tofu, simmer for a while into the taste, because the color does not look deep enough to look unappetizing, and then into a little old pumping color, and finally try the taste, if not enough taste, then put a little salt to make up for the taste, and finally hit the thickening, you can.