Seafood and tofu are a perfect match. There is no time to burn fish today, so take out a bag of frozen scallops from the refrigerator (what is Chinese?), and follow the recipe of Maomao directly, which is a quick-food meal.
After the tofu water is rinsed, drain it and cut it into a 1cm thick triangle.
Add 2 tablespoons of oil to the non-stick pan, set a fire on the stove, and add the tofu to the yellow. Flip and fry the other side. About 5 minutes, ready for use
Put 1 tbsp of oil in the original pot, add the garlic and chopped green onion, and fry in scallop for 1 minute.
Add the seasonings in turn, then add the fried tofu (Figure 4), boil for a few minutes until the juice becomes thicker.
Put in the raw water, drizzle the sesame oil and chicken powder and mix well.
1 tablespoon = 15ml; 1 teaspoon = 5ml