1. Ingredients: tomatoes, tofu, chives, salt, peanut oil, white sugar.
2. To prepare, the tomatoes are crossed and blanched with boiling water, then peeled and sliced. The tofu is soaked in cold water and then cut into small cubes. Clean the chives and cut them for later use. The tofu is soaked in cold water, it is not fragile when boiled, and it tastes better.
3. Heat the wok, add tomatoes, add a teaspoon of white sugar, and simmer on medium-low heat to thicken. With white sugar, the color of tomatoes is not only beautiful, but also tastes better.
4. Add a bowl of boiling water, boil it again, turn to low heat, and boil the tomato soup to a thick, even tomato soup.
5. Put the sliced tofu cubes into the tomato soup pot, boil again over high heat, and the tofu will be cooked. I use old tofu, which won't break. You can turn it over once so that the tomato soup is completely immersed in the tofu.
6. Add salt and scallop juice and stir fry evenly. Sweet and sour, bibimbap noodles, so delicious. The scallop juice makes the soup fresher and more fragrant. If you don't like to eat scallops, you can leave them alone, just stir fry the white sugar.
Tips:1. Two tips for peeling tomatoes. Use boiling water and pour it on top of the tomatoes. The skin will become wrinkled. At this time, the tomatoes can be peeled easily. There is another way to roast tomatoes with fire. For the same reason, the outer skin is wrinkled, and the outer skin of the tomatoes can be easily removed.
