dosage

A piece of dried bean curd

A handful of garlic sprouts

Proper amount of oil

Appropriate amount of pork

A little soy sauce

Proper amount of salt

A little pepper

A little chicken essence

working methods

1. Shred dried bean curd and pork, and cut garlic sprouts into sections for later use.

2. Heat oil in the pot, stir-fry shredded pork, sprinkle a little pepper and pour a little soy sauce.

3. Add dried shredded tofu and stir fry, add a little water, and slurp for two minutes.

4. Pour in the garlic seedlings and stir fry, sprinkle with salt, stir well, and sprinkle a little chicken essence.

Production process editor

1. Remove the roots and old leaves from the green garlic, pat the roots loose with a knife after cleaning, and then obliquely cut them into sections about 3 cm long with a knife;

2. Blanch the dried bean curd with boiling water, drain the water, cut each piece into three pieces with an inclined blade, and then cut it into diamond-shaped pieces;

3. Put oil on the fire, stir-fry until it is 80% hot, then add green garlic and stir-fry quickly;

4. When the green garlic is emerald green, add the dried bean curd, add 50 ml of vegetarian soup, refined salt and monosodium glutamate, and stir well.

400g of dried bean curd, green garlic100g.

Attachment editing

50g carrot

Seasoning editor

2g sugar, 15g soy sauce, 20g sand tea sauce, 3g salt and 50g vegetable oil.

Production editor

1. Wash the dried bean curd and slice it;

2. Wash the garlic seedlings and cut them into oblique sections;

3. Wash carrots after peeling and slice them for later use;

4. Pour the oil into the pot and burn it to 40% heat, and add the cut dried tofu;

5. Fry both sides until golden brown, and take out the drained oil;

6. Keep a proper amount of oil in the pot to continue heating, add garlic sprouts and carrots, stir fry for a while, add white sugar, soy sauce, sand tea sauce, salt and fried dried tofu, stir fry evenly and serve.