Sleek Japanese tofu, plus sweet and sour sauce, no one can resist this taste...
Japanese tofu is taken out and cut into segments of about 2, 3 cm.
Put the oil in the pot (not too much, half-fried and half-fried), the Japanese tofu is evenly wrapped with starch, and the excess starch is taken, and the pot is fried to golden.
Spoon a spoonful of garlic sauce, a spoonful of soy sauce, a spoonful of cooking wine, half a spoonful of fuel, a spoonful of tomato sauce, a spoonful of vinegar, a spoonful of sugar mixed, and blended into a sauce. Note that it is a spoonful of vinegar, a total of two spoons.
Put a little water in the pot, add the sauce, add the water starch after the boiling, and turn off the heat after boiling, add the remaining spoonful of vinegar.
Put in Japanese tofu and mix well.
1. In fact, when the Japanese tofu is fried, the oil does not need to be put too much. The half of the Japanese tofu is almost the same. After all, the oil is too unhealthy. 2. About vinegar: Maybe some packages will ask, why do you want to put vinegar twice? Because we will boil the sauce when we adjust the sauce, so the vinegar is very volatile, it is difficult to have a sour taste when it comes out, and the spoonful of vinegar in the sauce can bring vinegar to the sauce. The second spoon adds a bit of sourness so that the taste is better.