1. Soak the vegetables to be fried for ten minutes, and then wash them. You can choose to cut it smaller. 2. Prepare a clean wok. If there is water in the wok, heat the wok first to let the water evaporate, otherwise it will spray oil. 3. Pour a little oil, the amount of oil can cover the bottom of the flat-bottomed pot and heat the oil. When there is smoke in the pot, that is, when the oil is hot, pour the vegetables in. 5. Stir-fry the vegetables with a spatula, so that all the vegetables are oiled. At this time, the power of the induction cooker is about 1200~ 1400. Soft baked tofu

Ingredients: 250 grams of tofu. Sesame oil 100g, pepper 3g, sugar 20g, shredded onion 15g, shredded ginger 15g, soy sauce 10g, Shaoxing wine 15g, monosodium glutamate 1g and clear soup/kloc-0.

Soft tofu:

Soft baked tofu

1. Put the tofu in a drawer, steam it thoroughly, cut off the yellow skin around it, cut it into 2 cm square pieces, put it in a warm water pot and stew it with low fire until it floats, then take it out and drain it.

2. Put sesame oil in the wok, with the heat of 60% (about 150℃), add pepper, take it out in Huang Shi, add sugar, add tofu when it turns red, and stir well. After coloring, add shredded onion, shredded ginger, soy sauce, Shaoxing wine, monosodium glutamate, broth and sugar, and simmer slowly.