1. Cut pleurotus eryngii into hob pieces; cut potatoes and pleurotus eryngii soak them in water to prevent water loss.
2. Cut green peppers and red peppers for later use.
3. Cut garlic and shallots for later use.
4. Pour the extracted oil/mixed oil into the pot, turn on the medium heat, when it is 50% hot, add the tofu piece by piece, fry the two sides golden brown, and serve;
5. Continue to heat the oil in the pot, pour in potatoes, fry golden on both sides, and serve.
6. Don't pour out the oil in the pot. Add the garlic and chopped green onion in the hot oil and stir fry a few times. Add the eryngii mushrooms, green peppers and red peppers and stir fry. Add salt, monosodium glutamate, a few drops of vinegar and a little white sugar to taste, almost cooked Add the fried potatoes and northern tofu at this time, and stir fry until fully cooked. Add water, thicken and collect juice before serving!
Tips:1. Buy northern tofu, because ordinary tofu is tender, it is easy to spoil when fried, and the shape is not good;
2. When frying northern tofu and potatoes, control the heat and be patient, otherwise it will be easy to paste;
3. Green peppers and red peppers, please choose vegetable peppers, which not only supplement the nutrition of this dish, but also play the role of toning, and it is not spicy;
4. The salt and MSG depend on personal taste, but it is especially reminded to add an appropriate amount of white sugar to enhance the umami taste, and the fried dishes are slightly sweet and delicious!
