Sweet and spicy tofu bamboo mixed with cucumber
The yuba is yellow-white in color, translucent in oil, rich in protein and a variety of nutrients. It can be bloomed after being soaked in water (cool in summer and warm in winter) for 3 to 5 hours. Hehe, I love it anyway, what about you?\ (^o^)/~
Recipe Recommendations
- slightly spicy
- fried
- ten minutes
- simple
Steps for Sweet and spicy tofu bamboo mixed with cucumber
1
Put the right amount of oil in the frying pan, not too much, and heat the oil up
2
I chose chili noodles. In fact, I can also use dried chili oil and sprinkled chili seeds. The spicy taste depends on your own taste, and can be more or less. I can't eat spicy food very much, so I use very little spicy food.
3
Put it into the frying pan and the fragrance will burst out.
4
Cut appropriate amount of spring onion and season.
5
Put it in oil pan and saute until fragrant
6
Then I soaked the tofu bamboo and cucumber in advance and put them into the seasoned oil.
7
Stir fry evenly, just low heat. Don't use fire too much. It will not taste good if you fry it too much.
8
Stir well over low heat