Hot Spicy Casserole Stewed Sumo Carrot Sticks~zhuang Qingshan
1.
Cut the radish heads and tails off
2.
Planed and peeled
3.
Cut into chopstick-thick strips
4.
The old tofu is twisted by hand into granular tofu minced
5.
Minced ginger
6.
Red pepper cut into rings
7.
Green peppers cut into rings
8.
Parsley cut into sections
9.
Fill the pot with oil and heat
10.
Add tofu minced
11.
Fried into crispy vegetarian powder
12.
Drain the oil and set aside
13.
Leave the bottom oil in the pot and pour in the vegetarian oyster sauce.
14.
Add soy sauce
15.
Pour the vegetarian powder and stir-fry evenly
16.
Then add water
17.
Simmer and simmer for the juice, and finally thicken.
18.
Simmer and simmer for the juice, and finally thicken.
19.
Simmer and simmer for the juice, and finally thicken.
20.
Pick up the pan and set aside
21.
Start the pot again and add a little oil
22.
Add green and red pepper rings, stir fry and set aside
23.
Put a little more base oil in the pot
24.
Stir fry the radish
25.
Add a little water
26.
Add soy sauce
27.
Add ginger
28.
Stir-fry until the radish is juiced
29.
Put in the processed powder
30.
Add vegetarian oyster sauce and a little light soy sauce.
31.
Add vegetarian oyster sauce and a little light soy sauce.
32.
Add boiling water until the radish sticks are covered
33.
Add salt, sugar, and pepper.
34.
Add salt, sugar, and pepper.
35.
Add salt, sugar, and pepper.
36.
Boil until the juice is collected
37.
Thicken
38.
Put the casserole on the stove to heat up
39.
Put a little oil
40.
Then scoop in the cooked radish sticks
41.
Sprinkle the green and red pepper rings at the end
42.
Put coriander
43.
Put it on the tray
44.
Finished plate
Tips:
1. When frying tofu, the oil temperature must be high to make it crispy.
2. It takes longer to simmer the radish strips, until the juice is collected. --Zhuang Qingshan
