Homemade Tofu

Homemade Tofu

1. Cut tofu into slices, finely chop ginger, garlic, and carrots for later use;

2. 1. Pour light soy sauce, dark soy sauce, sugar, oyster sauce, half a bowl of cold boiled into a bowl, stir well and set aside;

3. Remove the outer yellow leaves from the whole small green cabbage, and then clean it, especially the inner layer of silt at the root;

4. 2. After washing, put it in boiling water and blanch it to change color;

5. Put the blanched vegetables in cold water, squeeze out the water, and place them on a plate for later use;

6. Pour the oil in the pan, heat the oil to 70% hot, spread the tofu slices flat;

7.

8. Fry on medium heat until golden on both sides; turn over as little as possible, and shake the frying pan frequently to make it evenly heated;

9. 6. Pour in minced ginger, minced garlic, and minced carrots, and stir-fry carefully for a fragrance;

10. Pour in the prepared sauce, bring to a boil on high heat, and simmer on low heat;

11. When there is a little soup left, just take it out of the pot and put it on the plate;

Tips:

1. The taste of the sauce can be adjusted according to your own preferences;
2. If you like spicy food, you can add appropriate amount of crushed chili;
3. If you feel that the sauce is not tasteful enough, you can add the seasoning to the plate when the juice is finally collected;
4. Small green vegetables are for refreshing appearance and improving nutrition, if not, you can leave it alone;