Japanese tofu is cut from the middle and cut from the middle of each segment (a Japanese tofu cut 4 segments)
When rolling the starch, be sure to take it lightly, and roll it in a pan (pre-wrapped the plate and love to break it). When the oil is fried, the oil is first burned to 70%, and the tofu is changed to medium heat.
When you fry, don't use chopsticks to stir the golden light, just scratch it, you won't stick it, then remove the green pepper and carrot.
Pour the fried oil out of the pan, sauté the scallions, ginger and minced garlic and a spoonful of tomato sauce (the color is more delicious)
Put a very fresh soy sauce (can not use the old pump, the color is not good) half a bowl of water, thirteen fragrant salt boil
Pour into the tofu, green pepper, carrot, and even juice.