Sihai network

How to make braised Japanese tofu? Tofu is more tender than eggs

1. Cut Japanese tofu from the middle, pour out the tofu and cut it into small pieces (each tofu is cut into 6 small pieces, ha ha, my knife skill is big and small)

2. Clean the green and red peppers, remove the stalks and seeds, and cut into small pieces;

3. Pour the flour into the plate, pour the Japanese tofu in, and wrap the bean curd with a layer of flour carefully;

4. Put oil in the pan and heat it to a high temperature. You can take a piece of it and try the oil temperature. If you put the bean curd in it, it will float immediately, which proves that the oil temperature is OK;

5. Fry the tofu over medium heat for 2 minutes, then turn the hedge gently to make the tofu evenly heated;

6. Deep fry until the Japanese tofu hardens and turns golden, you can pick up the oil;

7. Pour the oil and stir fry the scallion with the remaining oil in the pan;

8. Put in green and red pepper, stir fry a few times;

9. Put the Japanese tofu in. Be careful not to break the tofu with a shovel when turning it;

10. Add oyster sauce and soy sauce;

11. Use the powder wrapped in tofu just now. Add water and chicken essence into the sauce. Pour in;

12. Cover the pan and simmer for 2 minutes. Mix carefully. Dip each piece of Japanese Tofu with sauce.