Sizzling Japanese Tofu(tie ban ri ben dou fu )

Sizzling Japanese Tofu

Introduction:

"I like this iron plate tofu very much. Every time I eat with my friends, this dish is the first one to be swept away. However, because I can't buy Japanese tofu in the market in the past, I've never made it. I've gone out to eat it many times. Recently, I saw some Japanese tofu sellers in the supermarket, so I bought some back home and cooked them. They are as popular as ever, Especially my brother's favorite food. He ate most of it several times. I've been cooking this dish for many days, but I haven't had time to make it. I'm suffering from insomnia this evening. I can't sleep for several hours in bed. So I got up decisively. Anyway, it's a waste of time if I can't sleep in bed. It's better to get up and make bread with a diary. "

Production steps:

Step 1: prepare the ingredients you need.

Step 2: beat the eggs and set aside.

Step 3: add water to starch.

Step 4: dice all kinds of side dishes.

Step 5: heat the oil in the pan.

Step 6: cut into small pieces of Japanese tofu and roll it in starch (I don't know when I deleted the photo of cutting Japanese tofu).

Step 7: heat the oil in the pan, and then add the Japanese tofu covered with starch.

Step 8: heat a small amount of oil in another pot.

Step 9: add chopped onion and stir fry until fragrant.

Step 10: add diced carrots and sausages and stir well.

Step 11: add tomato sauce and stir fry.

Step 12: add appropriate amount of hot water, add salt to taste, and bring to a boil.

Step 13: Boil the tomato juice and add the fried Japanese tofu.

Step 14: pour in the underjuice.

Step 15: cook until thick, add chopped green pepper and stir well.

Step 16: add proper amount of fresh chicken juice and keep warm over low heat.

Step 17: set the iron plate on fire and brush a layer of oil after heating.

Step 18: pour the egg on the iron plate.

Step 19: after a few seconds, most of the egg liquid solidifies.

Step 20: pour in the flavored tofu and turn off the heat.

Materials required:

Japanese tofu: 6

Native eggs: 5

Onion: half

Green pepper: half

Carrot: half

Sausage: 1 small piece

Ketchup: 50g

Starch: right amount

Salt: right amount

Fresh chicken juice: a few drops

Note: Pig tip tomato sauce best use canned, so the taste will be more rich, my canned tomato sauce used up, used bottled. The iron plate should be hot enough, so that the egg liquid will solidify quickly, and the bottom of the egg will be fried. I used native eggs, which are relatively small, so I used five. If it's an ordinary egg, 2-3 will do. In addition, the number of eggs also depends on the size of the iron plate.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tie Ban Ri Ben Dou Fu