Hello, servingChinese chivesmung bean curd:
One, stir-fried chives with tofu
1. Cut off the tips of the chives and cut them into segments.Cut the red chili pepper into small pieces.
2. Slice one block of tofu into four portions, drain the water, and set aside.
3. In a wok, heat some oil, fry the tofu until its edges turn yellow and it puffs up, then flip.Remove the fried tofu from the pan to reserve.
4. Pour out the oil used for frying the tofu, leaving a little bit of bottom oil.
5. Add 1 tablespoon offermented black beans, stir until it releases red oil, then add the chili peppers and stir-fry them.
6. Add a small bowl ofsoy sauce, sugar, salt, and
monosodium glutamate.Stir evenly.
7. Add the tofu and chives tips, stir until well combined, then add a little bit ofpepper powder
.
8. Let the sauce thicken slightly, then stir in the chives until cooked.
. It's ready to be served when the chives are just done.
3.Two, chive old tofu1. Wash the tofu and cut it into thick slices;
2. Clean the chives and cut them into segments;
5.3. Clean themushrooms
.
4. Mix cornstarch with water to make a slurry.5. Chop the ginger into pieces, and mince the garlic.6. In a wok, heat oil until it's eight-tenths hot, then fry the tofu slices until golden brown, remove and drain the oil.7. In the same pan, add more oil to heat up, stir-fry the ginger pieces and garlic paste, then addshrimp.Stir in cooking wine, addsoy sauce,
sugar