1. Soybean curd in half, cut into thin slices for later use.
2. Pour an appropriate amount of oil into the pan, slide into the tofu cubes when the oil is hot, cover and fry slowly. Shake the frying pan at an appropriate time to avoid sticking between the tofu pieces.
3. Fry until golden on one side and turn it over (about 5 minutes).
4. Use this to adjust the sauce: soy sauce, tomato sauce, oyster sauce, cumin, a small amount of salt, water, and mix well. (Dougama: Thanks to the math teacher, let me learn to make the most of every second after several years of mathematics immersion. Mathematics teacher: Please say that your math is taught by a Chinese teacher!)
5. When both sides are fried, pour in the prepared sauce, simmer for 5 minutes on low heat, and then start the pan. (I accidentally boiled the juice to dry when I was tutoring Doudou homework, but the taste is still good)
6. start! Longli fish and chives stuffed dumplings, so there are no greens today. (Actually, the taste of leeks will cover the aroma of tofu, so I don’t care about it.)
Tips:Although cumin is an ingredient here, it plays a vital role in improving the flavor. It should be good to replace it with sesame seeds. Try it next time.
