1, the main ingredients: long bean curd 500g

2, ingredients: dry chili, pepper each 20g (super love to eat spicy flavor of the copper can be added more) Ginger 5g

3, seasoning: salt, chicken essence a little.

4, practice: the long bean curd after washing and dry control, broken into about an inch long small section, dry chili pepper is also cut into the corresponding small section. Turn on the fire, frying pan pour oil, oil temperature sixty percent hot when poured into the bean curd ginger stir-fry, discoloration into the pepper, dry chili constantly stir-fry, at this time can not stop, otherwise the ingredients will become black!

To be almost ripe when the salt and chicken stir-fry, even up the pan plate.

5, tips: be sure to fry the beans, feel almost cooked when the first taste, to confirm the fire and then put the ingredients, the beans are not cooked if eaten will cause poisoning! Wait until the beans are almost cooked and then put the ingredients, otherwise the early put and then fried beans will cause the ingredients to turn black.

6, bean curd selection tips: in the purchase of bean curd, generally uniform thickness of bean curd, bright color, transparent and shiny, full of seeds for the best, and there are cracks, skin wrinkles, strip of thin, no children, the skin is not suitable for the purchase of insect traces of bean curd.

7, edible efficacy: bean curd contains more high-quality protein and unsaturated fatty acids (good fat), minerals and vitamins content is also higher than other vegetables. Bean curd makes the mind serene. Regulate the digestive system and eliminate chest and diaphragm distension. It prevents acute gastroenteritis, vomiting and diarrhea.