This tofu is called "Japanese tofu", and it is smooth and fragrant, tender and delicious

Today I will share a Japanese tofu method, made by the method of braised tofu, and the dishes made are smooth and fragrant, fresh and tender, delicious, nutritious, and good with wine and rice, and the following is to share the method:

【Minced Japanese Tofu】Ingredients: 5 bags of egg tofu, 1 sharp pepper, half a carrot, 100 grams of pork, appropriate amount of oil, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 1/2 tablespoon of braised soy sauce, 1 tablespoon of seafood soy sauce, 1 tablespoon of oyster sauce, 1/2 tablespoon of cooking wine, appropriate amount of water starch,

Steps:

1. Peel and wash the carrots, cut them into diamond-shaped slices, remove the stems and seeds of the peppers, cut them into diamond-shaped slices, mince the pork, chop the green onions, chop the ginger, and mince the garlic.

2. Cut the egg tofu in half in the middle with the package, squeeze out the egg tofu, and then cut it into slices about 1.5 cm thick.

3. Put the cut egg tofu slices in the basin, sprinkle with dry starch, and while sprinkling the starch, use your hands to turn the pot so that the surface of the tofu is evenly coated with a layer of starch.

4. Add oil to the pot and heat it, fry the egg tofu slices one by one, fry the tofu until it is set, spread the tofu, do not stick together, fry the surface of the tofu until a layer of hard shell, remove the tofu, drain the oil and set aside.

5. Add oil to the pot and heat it, stir-fry the minced meat, stir-fry the minced meat until the color turns white, add chopped green onions, ginger and garlic and stir-fry until fragrant, then add braised soy sauce and cooking wine, and stir-fry the minced meat to color.

6. Add the carrot slices and pepper slices and stir-fry evenly.

7. Add the fried egg tofu, then add oyster sauce and seafood soy sauce, stir-fry evenly.

8. Pour in an appropriate amount of water starch to thicken, heat over high heat until the soup becomes viscous, wrap it on the ingredients, turn off the heat, and put it on a plate. A plate of minced meat and Japanese tofu with full color and flavor is ready.

Tips: Egg tofu is very tender, easy to crumble when making dishes, wrapped in starch, after frying, when cooking dishes, it is not easy to break, and keeps the shape perfect. Starch should not be hung early, after the oil is hot, hang starch, and then fry in the pot, hang the powder early, easy to regain moisture, will stick together.