1. Wash the bean curd, shred, and dry.
2. Shred ginger. Cut the peppers into thin strips.
3. Put oil in the pan, fry the ginger shreds on low heat until the ginger shreds are dry and yellow, and stir-fry the red pepper. Put in: 1 teaspoon of cumin powder, 1/2 teaspoon of curry powder, 1 teaspoon of salt, and stir well.
4. Put the shredded bean curd, stir-fry on medium-high heat, and use chopsticks to pick up and loosen it, so that it won't be mushy and move quickly.
5. The bean curd shreds should be stir-fried for a while, and after all the oil is evenly oiled, they should be fried for a while until it becomes dry and loose. The tofu skins are all slightly yellow and have a ripe fragrance. Just put a little chicken sesame oil out of the pot.
Tips:Afterword:
1. Frying dried shreds is a technical work. The process of frying requires chopsticks. There are three actions: one is to move in a circle in the pot, the other is to pick up the bean curd shreds, and the third is to stir-fry.
Just follow the order of one, two and three, and repeat the estimation ten times.
Try it, it's absolutely delicious!
2. For the five-scented one, just use curry and cumin powder and replace it with thirteen-scented powder. The five-spice powder is too strong and does not have the soft taste of the thirteen-scented powder.
3. The oil should not be too much or no less. If it is too much, it will be easier to not paste, but it will be greasy. If you want to fry out delicious and non-oily dried shreds, put a little bit of oil on it. In the first step of the following words, practice more .
I have two bean skins and put a tablespoon and a half of cooking oil. The bottom of the pot is flat and looks like a lot, but it's actually not much. Remember to moisten the sides of the pot and fry it better.
Shred the bean curd shreds as much as possible
