Fried Chili with Bean Curd Apricot and Abalone

Name: Fried Chili with Bean Curd Apricot and Abalone
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Bean curd; 40g Apricot Baoru; 20g chili; Some salt; 5g Oyster sauce; Some chopped green onion; 2 small petals garlic; Some pepper powder

by Winter mood

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

The dishes with oyster sauce always have a unique flavor. The addition of oyster sauce in this dish makes the bean curd and apricot Baoru become "nobles". "

Ingredients

50g Bean Curd
40g Apricot Baoru
20g Chili
Some Salt
5g Oyster Sauce
Some Chopped Green Onion
2 small petals Garlic
Some Pepper Powder

Fried Chili with Bean Curd Apricot and Abalone

1. Ingredients: Bean Curd, Apricot Baoru, cut into strips about 0.5 cm wide and 6 cm long, cut peppers into strips, chopped green onions and garlic for later use.

Fried Chili with Bean Curd Apricot and Abalone recipe

2. Turn on the fire, add appropriate amount of oil to the pot, heat the oil, add chopped green onion and garlic.

3. After frying the aroma, pour the apricot abalone and stir fry. When the apricot abalone is soft, add oyster sauce and stir fry quickly.

4. Add tofu skin, stir-fry, sprinkle with pepper powder and stir fry.

5. Pour the chili, season with salt, and continue to stir fry.

6. When the peppers 7 and 8 are mature, turn off the heat.

7. Serve the dishes and serve them on the table.

Tips:
In contrast, apricot abalone is not easy to ripen, so it must be fried first. Apricot abalone and oyster sauce match well, so this dish tastes salty and umami.