How to make stir-fried bean curd with green pepper

The preparation of stir-fried tofu skin with green peppers is actually quite simple, but you need to pay attention to some details, especially when adding salt. You must not add too much, because tofu skin itself is salty, so pay attention to the amount of salt used.

Method 1:

Ingredients

Tofu skin, green pepper, chili

practice

1. Rinse the tofu skin with clean water, cut into strips, and cook briefly in boiling water to remove the bean smell.

2. Cut the green pepper into shreds, cut the chili into sections, and slice the garlic. Add some oil to the pan, put in the garlic slices to cook out the garlic aroma, add the green and red peppers, stir-fry for one or two minutes, then add the tofu skin, continue to stir-fry, add light soy sauce, add water as appropriate, stir-fry evenly and serve.

Tips

1. Tofu skin itself is salty, so it is just right to add some light soy sauce without adding salt. Healthy and low in salt. The reason for adding some water is that during the frying process, soy products are easy to stick to the pan. Adding some water will prevent the fried tofu skin from being dry and will have a better taste.

Method 2:

Ingredients: 200g bean curd skin, 25g green pepper, 15g black fungus (soaked in water), 15g mung bean sprouts

Seasoning: 5g ginger, 40g soy sauce, 1g MSG, 5g sugar, 5g starch (pea), 15g sesame oil, 75g peanut oil

How to make stir-fried bean curd with green peppers

1. Cut the bean curd into chopstick-like strips. Cut the black fungus, green and red peppers into thin strips. Remove the two ends of the mung bean sprouts and wash them. 2. Take a bowl, add soy sauce, sugar, ginger, MSG, 50 grams of fresh soup, wet starch, and mix well to make a sauce.

3. Put peanut oil in a wok and heat it to 70% hot. Then, shake out the shredded gluten and put it in. When it turns to a deep golden color, remove it from the oil and drain. Leave some oil in the wok and stir-fry the shredded green and red peppers, mung bean sprouts, and black fungus for a few times. Then, add the fried shredded gluten, quickly pour the sauce in, stir-fry a few times, drizzle with sesame oil and serve.