27’s cooking diary – peas and tofu
Overview
27, who likes tofu very much, mixed peas and tofu together to make this dish today~ Yeah~ The combination of fluffy peas and fragrant and crispy tofu~ That taste~Ba Shiyo~~~
Tags
Ingredients
Steps
-
Food
-
Wash the old tofu, cut it into small pieces, put it in a pan with a little oil, and fry it until both sides are brown. If you like it dry, you can fry it for a while.
-
After the tofu is fried, remove the oil and set aside. Add peppercorns and chopped garlic sprouts to the pot. After frying until fragrant, add the cooked peas and fry.
-
Use a spatula to crush all the peas into a blended powder. Fry for a little longer, being careful not to burn them.
-
While frying the peas, start to cook the tofu (if you can't do it, don't cook it like 27!). After pouring oil into the hot pot, put the chopped pickled peppers, pickled ginger, chili sauce, and Sichuan peppercorns into the pot and saute until fragrant.
-
Add water and make soup. After the soup boils, add the fried tofu and stir-fry evenly.
-
At this time, when the peas are almost fried, add half of the garlic leaves, add an appropriate amount of salt and MSG and stir-fry evenly. Take it out of the pot, arrange it and set aside.
-
Add the remaining garlic sprouts to the tofu pot and continue to stir-fry evenly.
-
When the soup reduces, add oil and stir-fry evenly.
-
Add sweet chili sauce.
-
Then add the remaining garlic leaves, appropriate amount of salt and MSG, and collect the juice.
-
After the tofu is cooked, place it around the peas and add some remaining garlic leaves for decoration~Hehe~~
