, I: b1 L* p# d! C- rSeasonings: 0 h Z' X3 }( k' H2 esoy sauce, ketchup, vegetarian barbecue sauce and * p8 V( }: v3 W+ b$ r
shiitake mushroom powder, cornstarch solution.2 X$ _9 p! d6 m
2 p. o$ q0 r* ~3 |# R- M) rMethods:. t6 a: S9 V* y( `
1. Cut tofu into small pieces. Deep-fry in smoking 7 n; R9 k o& I: |; ~
oil over medium heat until golden and remove to : K) x6 D# H% \9 G7 G x! qdrain. Then arrange in serving plate.* C2 X# L3 s4 h: t" U; s; [
2. Rinse gingko nuts and green peas well. Rinse : t) `7 k$ t+ b/ _4 n
bell pepper well and cut into small pieces. % f# M! j$ r2 X+ S# J
3. Stir-fry the above ingredients in wok with a # N [6 {/ A3 r% ~" Y9 H! b5 olittle oil added. Stir for a minute and season with ) H( D% b& e, `! l+ E$ i( g1 w- p
soy sauce, ketchup, vegetarian barbecue sauce and ; A, `: g* q d+ ^2 sshiitake mushroom powder to taste. Thicken with - Y: h3 a: R" l* M$ m2 X$ b4 ~cornstarch solution and drizzle over deep-fried 7 E. q/ O( k5 X# o& qtofu. Serve.
發表於 2018-7-16 10:15:55
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