【Yantai】Green pepper bean curd
Overview
The children at home have a special liking for bean curd and can eat almost a whole plate by themselves. Therefore, the dish of tofu skin often appears on my family’s dining table. Tofu skin is rich in nutrients, with high protein and amino acid content. According to modern scientific determination, it also has 18 trace elements necessary for the human body such as iron, calcium, and molybdenum. Children's consumption can improve immunity and promote physical and intellectual development. Long-term consumption by the elderly can prolong life. It is a good food suitable for women, children, old and weak. Many people can’t tell the difference between tofu skin and oil skin. In fact, there is a very obvious difference between the two. Oil skin is also called yuba, oil skin and bean sprouts. It is a natural oil film formed on the surface of soy milk after it is boiled. It is then picked up and dried to form a tofu coat. Tofu skin, also called Qianzhang, is pressed and formed.
Tags
Ingredients
Steps
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Cut the bean skin into thin strips and blanch it in a pot of boiling water.
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Cut the fat and lean pork into shreds separately. Add salt, cooking wine, light soy sauce and cornstarch to the lean meat and marinate for five minutes.
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Cut the green pepper into shreds, cut the garlic sprouts into sections, and mince the ginger.
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Add the fat from the pork to the pot and stir-fry out the fat.
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Add the marinated pork shreds and stir-fry over high heat until the pork changes color, then set aside.
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Add a little more peanut oil to the pot, add minced ginger and garlic sprouts and stir-fry.
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Add a spoonful of oil and stir-fry the chili pepper over low heat to produce red oil.
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Add green pepper shreds and stir-fry over medium heat.
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Stir-fry the green pepper until half cooked, then add the tofu skin.
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Add the fried pork shreds and stir-fry evenly over high heat.
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Add salt and a little light soy sauce.
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Add garlic sprouts and stir-fry for a few times before serving.
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Plate.
