Vegetarian meat - vegetarian back to the pot

Cooking Instructions

1. Peel the radish and cut it into 6 mm square slices, blanch it in the broth.
   Cut the garlic sprouts into an inch length

   

2. Drain the blanched radish slices, add salt, monosodium glutamate, mix well, and coat with egg and bean flour

   

3. Ninety percent of the oil temperature radish slices are fried once

   

4. Allow to cool slightly and re-fry again

   

5. Leave an appropriate amount of bottom oil in the pot, fry the tempeh and bean paste to bring out the fragrance, add the radish and stir-fry evenly, then add the red soy sauce to continue to stir-fry and fry the garlic seedlings.

   

6. The home-cooked taste is prominent, and the food is good.