The bean curd is a traditional food that we all like very much, with a strong bean aroma, golden color, translucent texture, with a "tender, smooth, tough, crunchy Q elastic and chewy" unique rich taste, a unique flavor.

Bamboo roti is rich in protein and a variety of nutrients, has a "vegetarian meat" reputation, nutritional value is very high, so that will get a lot of people like.

The bamboo can be meat can be vegetarian, can be soup can be shabu, can be burned, mixed, fried, stewed, processing methods, and now we will share with you, how to do "braised bamboo" in order to be more flavorful and more delicious, I hope you like.

(1) ready to soak well 200 grams of bamboo, dry water cut into 6 cm or so of the section, into the basin, beat an egg first mix well, and then grab two handfuls of corn starch into the, again, so that each section of bamboo evenly coated with starch, and then standby.

A small section of white onion cut horseshoe slices standby, two garlic slices standby, a little ginger slices standby, green and red peppers half sliced standby (do not like to eat spicy available onion half to match). A small star anise spare.

Soaked fungus take five or six, cut into small pieces spare.

(2) start the pot to burn a wide range of oil, oil temperature of 60% hot, with a hand grab the rotting bamboo in turn into the pot, a little bit of a certain type, with a spoon to promote dispersal, so that it is uniformly heated, almost 3 minutes on low heat, fried to the rotting bamboo skin yellow, hardened blisters, with the funnel fishing up oil control standby.

After frying the rotisserie bamboo and then burned, the texture of crispy, burned not easy to rot, the flavor is more fragrant and more Q more crunchy elasticity, better taste.

(3) pot to stay in the bottom of the oil, oil is hot, put star anise grains slightly fried then put onion, ginger and garlic slices burst out of the flavor, put a spoonful of 10 grams of bean paste (do not like to eat spicy can be put soybean paste), stir fry red oil, add 10 grams of cooking wine, 10 grams of soy sauce, a little old soy sauce, and then poured into the green and red bell peppers (do not like to eat spicy can be matched with the onion to stir fry) and the fungus, tossed evenly, add two stir fry tablespoons of water, began to put 3 grams of salt, 3 grams of sugar, 3 grams of sugar, and then put 3 grams of salt, 3 grams of sugar, 3 grams of sugar, and then put 3 grams of water. 3 grams of salt, 3 grams of sugar, 3 grams of pepper to taste, and then put the fried bamboo into the beginning of the burn, burn until the soup is bamboo absorbed enough, start the pan on the plate can be, delicious braised bamboo is ready

Some friends do not like to put the bamboo over deep frying, you can soak the good bamboo and vegetables over a little bit of water, to remove the smell and then burned, you can be based on the situation.