There are many times when those big fish and meat will make our intestines feel tired. At this time, we need a clear and refreshing home-cooked dish to make a low-key appearance!
Home-cooked food may not seem gorgeous at all, but it is indispensable in real life!
Just like a relationship, a vigorous relationship may not last long, but most of the ones that will last a lifetime are the ones that will last forever.
Today we introduce a very refreshing home-cooked dish. It may seem inconspicuous, but the taste can only be tasted carefully by our taste buds...
The freshness of tofu complements the sweetness of oilwheat vegetables and get along very harmoniously. So much so that after eating it, the tip of my tongue would dance happily...
Nutrition, delicacy and speed are all lacking.
Why don't you try it quickly?!
Stewed tofu with oil and wheat vegetables
By WhitneyMorar
Recipe Recommendations
Steps for Stewed tofu with oil and wheat vegetables
1
Cut tofu into 1*1 cm cubes.
2
Pick the oil and wheat vegetables into individual pieces, clean them, and cut them into small pieces about two centimeters long.
3
Chop the onions, ginger and garlic separately.
4
Heat the oil in a frying pan, fry the onions, ginger and garlic after the oil comes out of smoke.
5
After bursting with the aroma, add oil and wheat vegetables and stir fry. Add one and a half spoonful of thirteen incense. In this dish, since tofu is more delicious, more seasoning should be added appropriately.
6
Add a small amount of water, add tofu and stir gently.
7
Add appropriate amount of oyster sauce.
8
Add a small amount of soy sauce.
9
Fry over high heat until the soup is almost dry, add salt to taste. Stir fry evenly, turn off the heat, remove from the pan and serve on a plate.