Teriyaki Seaweed Tofu
1.
Cut the northern tofu into thick rectangular slices.
2.
Cut the seaweed slices into thin strips.
3.
Each piece of tofu is wrapped with seaweed like a belt, and the seaweed interface is dipped in water to bond.
4.
The tofu is covered with a thin layer of starch.
5.
Put more oil in the pan, add 30% heat to the tofu cubes and half-fry and half-fry them over high heat. Don't stir the tofu, just shake the pot. Fry on one side until it turns yellow and hard, then turn it over.
6.
Fry until both sides turn yellow and hard, then drain the oil and set aside.
7.
Prepare the right amount of ginger slices, green onions and cooked white sesame seeds.
8.
Leave a little oil in the pot and sauté the ginger onions.
9.
Add a bowl of water, add a spoonful of dark soy sauce, a spoonful of oyster sauce, two teaspoons of sugar, appropriate amount of salt and a little chicken powder, add tofu cubes and cook.
10.
Change the heat to medium heat until the soup is almost dried. Be careful to shake the pot from time to time to avoid muddy bottom. Finally, pick out the ginger and shallots, and sprinkle with hot white sesame seeds.
11.
Serve ready to serve.