Burn tofu bamboo
I ate roasted yuba in my hometown Weishi when I was a child, and I always remembered the taste at that time. I tried it today and felt that the taste was okay. It wasn't as good as the ones cooked by other professional restaurants, but it was still edible.
Recipe Recommendations
- salt 2 grams
- shisanxiang 1 grams
- cooking wine 2 grams
- soy sauce 2 grams
- MSG 2 grams
- salty and fresh
- burn
- ten minutes
- simple
Steps for Burn tofu bamboo
1
First soak the yuba you sell in water
2
Cut green onions, ginger and garlic into small pieces
3
Prepare another egg
4
Cut green and red pepper into small pieces
5
Put two handfuls of flour into the soaked tofu bamboo, not too much, just grab two handfuls gently
6
Then beat the eggs in, add a little water to stir, paste the yuba, put it in a frying pan, and gently fry the mixed yuba when the oil is cooked for six years
7
Fry lightly in hot oil
8
Shred green onions, ginger and garlic, add oil and saute until fragrant, add green and red peppers first and stir-fry
9
Stir-fry for two minutes, then fry for another 3 minutes, then you can take it out of the pan. Put some monosodium glutamate when you take it out of the pan, put half a spoonful. Let's taste it. How does it feel?