Hot Spicy Casserole Stewed Sumo Carrot Sticks~zhuang Qingshan

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