sisters, who invented this dish! !
It’s so delicious! ! Great for rice! !
I already love eating bean curd and I can’t help it now!!
Ingredients preparation✅: Bean curd stick , eggs, minced garlic, millet pepper, sauce (see steps), chopped green onion
Method:
1️⃣ The dried yuba I use needs to be soaked. Break the yuba into pieces and soak until soft. You can cook it for a few minutes to make it softer, and then drain the water
2️⃣ Sauce: two spoons of light soy sauce, one spoon of oyster sauce, half a spoon of dark soy sauce, one spoon of starch, appropriate amount of water, stir evenly and set aside
3️⃣ Beat the three egg liquids, cover the yuba with the egg liquid, heat oil in the pot (the oil needs to be A little more, the frying process of bean curd requires more oil). Fry the bean curd in the pan until both sides are golden brown until slightly burnt. Take it out and set aside.
4️⃣ Pour a little oil into the pan and stir-fry the minced garlic and millet pepper until fragrant (if you don’t like spicy food, don’t Add chili), pour in the sauce and bring to a boil (you can add water if there is not enough water), then add the fried yuba and simmer for about 3 minutes (you can taste it, if there is not enough seasoning, add more), take it out of the pot and sprinkle with chopped green onion. You're done! !
The specific method can be seen in the picture below:
tips: Sisters, put a little more oil when frying the yuba. The frying process requires more oil.
The seasonings can be increased or decreased according to your own taste and the amount of the dish! !
You can add less at first. Seasoning, if not enough, add more
My favorite soybean product is yuba. I like to eat it no matter how I make it.
It is not an exaggeration to say that it tastes better than meat. The method is zero-difficulty. Family members who like yuba can try it. ! !
More delicious recipes will be released in the future. Interested babies, remember to like and follow.
Sisters’ likes and attention are the greatest support for me
Guo Wanwan’s food diary, looking forward to sharing with you Get to know
pictures/from Guo Wanwan’s photography
text/Guo Wanwan’s
layout/Guo Wanwan’s
