Especially special, very simple, delicious home cooking, this dish is red and bright, if it is not that the spicy sauce is less, next time you can add a little more ~
Many friends asked what is North Tofu, look at Tuha, this is the North Tofu, boxed, relatively strong. I don't know what other places call.
A piece of north tofu is cut into 1 cm thick triangle pieces. I bought the white jade tofu
In the oil pan, the oil is fried until golden brown, and each time it is fried, it is fried several times. This saves oil and is not easy to break.
Take out spare
The fungus is soaked in advance, go to the hard root, wash the bell pepper, and smash it into small pieces of fungus. I am used to hot water. It is softer. If you like crispy taste, you can use cold water, but it takes a long time.
Pixian bean paste, my bean paste is very large, so I broke it in advance with a cooking machine. There are also people asking for the brand of watercress sauce. The brand I used is the source of astringent taste. It is also taken at the supermarket and is not selected.
Heat the wok and put the base oil on, add the chopped green onion and add a spoonful of bean paste. Don't put too much because it will be salty. I don't add any more salt. If you don't feel salty, you can add it according to your taste.
Stir fry for a while until the red oil is fried. Note that the firepower is not too big. It is easy to stick the pot with red oil. Otherwise, the taste is not good and the color is not beautiful.
Put the fungus and tofu into the pot and stir well. Add a small amount of water and a small spoonful of sugar. Cover the lid and cook for a few minutes. Finally, add the bell pepper and stir fry.
Before the pan is baked, stir-fry and stir well. I have a friend asking why potato starch is used? Here, the last step is to squat. Do not look over, starch + cold water to open (volume ratio of about 1:4), drenched into the pot, do not pour all the way, while frying, see the thick soup. Ning Shaoduo!