Bean Curd with Chili

by Gluttonous

4.7 (1)

Favorite

6

Difficulty

Easy

Time

5m

Serving

3

These small peppers are grown in their own vegetable garden. When picking, they are all the small peppers that have just grown on the pepper seedlings. These peppers have not grown, so they basically have no spicy taste, but they have a refreshing fragrance, which is quite good.

Ingredients

300g Bean Curd
200g Screw Pepper
1 tbsp Oil

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5g Salt

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1 teaspoon Oyster Sauce

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Some Water Starch

Bean Curd with Chili

1. Main and auxiliary materials: screw pepper, bean curd

2. Wash the screw pepper and cut in half

3. Cut the tofu skin into strips

4. Heat oil and add chili

5. Stir it over medium heat

6. Add oyster sauce

7. Add a little water to boil

8. Put the bean curd

9. Stir fry evenly

10. Season with salt and cook for 1 minute

11. Pour in water starch to thicken the thick gorgon

12. Turn off the heat, turn the spoon quickly and stir well, then turn off the heat

13. Put it out of the pot and serve on the plate, ready to taste

Tips:
1. It is better to make water starch thinner.
2. Without oyster sauce, just use a little light soy sauce.

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