Full of Color and Fragrance-roasted Tofu with Pork Strips

Name: Full of Color and Fragrance-roasted Tofu with Pork Strips
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pieces North Tofu; 1 celery; 300g Thigh; 2 pcs Red chili; Some Blending oil; Some Salt and MSG; Some Soy sauce; Some Cooking Wine

by Still good food

4.8 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

2

Mom and Dad have been suffering from chronic diseases in recent years. Although they are chronically ill, their bodies are still great. As long as you pay a little attention to your diet, tofu is a good thing. It is a medicinal delicacy for patients with three highs, and its nutrition is also needed by children. I improved these dishes a little bit. The problem is still not big, at least there are meats that dad loves and peppers that mom loves. It's not a lot of trouble at all, I personally think it's a bit spicy and appetizing. "

Ingredients

3 pieces North Tofu
1 Celery
300g Thigh
2 pcs Red Chili
Some Blending Oil
Some Salt And Msg
Some Soy Sauce
Some Cooking Wine

Full of Color and Fragrance-roasted Tofu with Pork Strips

1. Ingredients: North tofu, 3 pieces of leg meat, 300 grams, red pepper, 2 celery, 1 spice Seasoning: blended oil, moderate light soy sauce, cooking wine, salt, and MSG

Full of Color and Fragrance-roasted Tofu with Pork Strips recipe

2. .Wash the materials and cut them for later use.

3. .Pour the blended oil into the hot pan, and fry the northern tofu when the oil temperature rises.

4. Fry until golden on both sides.

5. .Pour in the meat strips

6. Xiaochao is a bit yellowish.

7. .Pour in the vegetables and stir fry.

8. . Pour the light soy sauce.

9. . Pour the cooking wine.

10. .. Pour salt and monosodium glutamate and stir fry.

11. Pour in the fried tofu and stir evenly to get out of the pan.

Tips:
Still talking:

Hot pot does not mean that it is hot oil, you must wait for the oil temperature to rise before pouring the tofu so that it will not stick to the pot. This method is also suitable for frying eggs, as the oil will stick to the pan if the temperature is not high. Even non-stick pans will stick after using them for a period of time, so don't take a fluke. Unless it doesn't matter what it looks like.