( @/ \# q( ?+ u7 }5 H! y' gSeasonings:% r/ `: C" m8 L' c" e* B. H
soy sauce, ketchup, vegetarian barbecue sauce and 5 S: l" S! i- q: Ishiitake mushroom powder, cornstarch solution. & _( H9 M/ A& X+ _% K+ f/ U 3 ?1 u) `: V1 H# ^+ V/ MMethods:* X% z2 T; b3 W2 W2 f6 T' T
1. Cut tofu into small pieces. Deep-fry in smoking 9 Q, Y9 X( D- r- p1 l* `) v$ O1 N" y! {
oil over medium heat until golden and remove to % m! |* S4 ^ d+ M' b
drain. Then arrange in serving plate.8 k0 ?% |$ B2 A) ~1 Z
2. Rinse gingko nuts and green peas well. Rinse 0 U* {( D8 ~) v. E2 R$ h7 v# [
bell pepper well and cut into small pieces. ' \% p6 ~2 e" x
3. Stir-fry the above ingredients in wok with a : L/ Y' ~# o. p( ulittle oil added. Stir for a minute and season with 0 s2 f* n6 O4 h9 v6 Y0 A7 _( a
soy sauce, ketchup, vegetarian barbecue sauce and 0 @& q8 D3 L ^1 b3 J1 f: H
shiitake mushroom powder to taste. Thicken with . `- I5 L) ~* s0 a" ^0 a% S6 d! H' Xcornstarch solution and drizzle over deep-fried 1 D( T# }& f. L! Wtofu. Serve.
發表於 2018-7-16 10:15:55
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