stir-fried tofu with konjac flour
By DangeloBrown
This konjac flour is like dried vermicelli and needs to be soaked before frying. The taste is very good, smooth and strong, and our family likes it very much.
Recipe Recommendations
- Yuba art. 4
- green pepper two
- fungus a little
- water appropriate amount
- starch appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- oyster sauce appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
Steps for stir-fried tofu with konjac flour
1
Soak tofu and konjac powder in warm water for 2-3 hours.
2
Cut the soaked yuba and konjac powder into oblique slices, cut green peppers into small pieces, and tear fungus into small pieces.
3
Saute chives and ginger in oil.
4
Add konjac powder and yuba, stir fry the fungus well.
5
Add sugar, salt, and fuel.
6
Add fresh scallop sauce and stir well.
7
Add green pepper and stir fry, add a little chicken essence, sesame oil, water starch, stir fry well and turn off the heat.