The fungus and the yuba are respectively foamed. Cut the tomato into pieces. Green pepper and vegetable root slices. After the fungus and yuba are well-formed, they can be cut into segments or strips according to personal preference.
Pour the rapeseed oil, stir the garlic into the green pepper and vegetable roots, stir fry and serve.
Pour a little oil, put the fungus separately and stir fry for a while, then pour the green pepper and vegetable root that have just been sautéed for a while into the pot and stir fry. Finally, add the yuba to the simple stir fry, put a little salt and let it out.
Pour a little oil, put the tomato in and stir fry for a while, add a small bowl of water, knead the tomato sauce in the middle of the fire, press with a spatula, and press the tomato pulp into a paste. Add the appropriate amount of soy sauce and stir it. The wooden fungus root green peppers are all poured into the tomato juice for a while, so that the yuba can absorb the sweet and sour taste of the tomato juice, and finally the fire can be turned off.