Jiao Shao Tofu is a classic Han Chinese cuisine. The dish is tender and tender, sweet and sour. Start by cutting the tofu into small long squares or triangles and frying them into golden yellow. Put the soy sauce, vinegar, sugar, pepper water and starch into the bowl and add some soup. Put it into juice; put some oil in the pot, put the cooked carrot slices, cooked potato chips, onions, ginger into the fry a few times after the oil is hot, then put the fried tofu into the pot, add the juice, stir fry a few Can be out of the pot.
The shiitake mushrooms are soaked in cold water in advance, the carrots are cut into flower shapes with a cutter, the broccoli is cut into small flowers, and the shiitake mushrooms are cut into small pieces.
The north tofu is cut into 2.5cm squares, ginger, garlic, and chopped with scallion.
Add 1/2 tbsp of salt in the pot and boil it. Add in the tofu cubes and cook until the water is drained.
After the water of the tofu, put the carrots and broccoli separately and take them for 1 minute.
The boiled vegetables are placed in cold water and cooled. Heat the pan and heat it in oil to prepare.
Pour cornstarch on the market, dip the tofu with dry powder, and simmer in the pan while frying.
Use a small fire to fry the tofu on all four sides until golden brown.
Use two bowls to mix the seasoning and water starch into the bowl and mix thoroughly.
Heat the oil in the pot, add the mushrooms, ginger, garlic, and green onion to stir the aroma.
Pour in the seasonings that have been prepared in advance and let the fire boil.
Add the water starch to burn the sauce until thick.
Until the sauce has a big bubble.
Pour in the tofu, drain the vegetables, stir fry until you hang the sauce.
Production experience: 1 This dish is sweet and sour with salty taste, if you do not like sour and sweet, you can also halve the amount of vinegar and sugar. 2 The tofu is first boiled over salt water to give the tofu a taste of the bean curd and gypsum. The choice here is the harder north tofu instead of the tender tofu. The tender tofu is too tender and easy to break. About the author: Round pig, national senior pastry chef, British PME certified cake maker, SOHU food blogger, good at home cooking and baking dessert, gourmet bestselling author. He is the author of "Cooking in the Kitchen", "Boiled Pigs", "Cooking in the Kitchen", "Cooking in the Kitchen", "Cooking in the Kitchen", "Healthy Baby in the Kitchen", "Chicken Chef". Baking a whole" Welcome to my WeChat public number: round pig kitchen (micro signal z08880)