Cream pepper tofu dry
By VicentaLakin
Chicken breast meat, tender and protein-rich. And the green peppers, they're beautiful in color and they're rich in taste. A couple more tofu and calcium。
Recipe Recommendations
- chicken breast a
- green pepper a
- White dried tofu three pieces
- vegetable oil appropriate amount
- Black Bean Sauce two teaspoons
- soy sauce a little
- salt appropriate amount
- cooking wine a little
- starch a small spoonful
- garlic 4-merous
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Cream pepper tofu dry
1
Chicken chest thaw early, if it's fresh
2
The chicken hasn't been completely unfrozen yet. It's cut faster
3
Put it in the bowl, a little wine, a little salt, a little sip. Pink
4
Some chicken silk hasn't been completely unfrozen
5
Pepper, tofu dry
6
Cream peppers go to the seed to cut the threads and the tofu to cut the threads
7
Garlic chopping to the end
8
Hot pots of cool oil, peppers, tofu-dry
9
It's a little salty, mixed up
10
Put some more oil in the pot, don't wait for the heat, just put chicken silk in the pot, spread it out so that every piece of meat can be oiled
11
Turn the fire, turn the chicken into a little soy sauce and decide whether to add salt
12
After a few rounds, add two spoons of soy sauce
13
Put the previously made peppers and tofu dungs in the pot and pour them into the garlic paste
14
Smells goodCream pepper tofu dry Make Tips
When the chicken is semi-frozen, slice it evenly; cut along the grain of the meat so it doesn't break apart during stir-frying; stir-fry the green peppers and dried tofu first, seasoning them beforehand; pour the chicken shreds into cool oil and quickly separate them so they are evenly coated in oil; this prevents sticking and burning while cooking; if you don't have fermented black beans, add some oyster sauce instead, which is also very savory.