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  1

  Cut the tofu into strips or blocks, pour boiling water with 1 tsp of salt added, boil for a while and drain the water;

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  2

  Mix 2 tablespoons of cornstarch and 1 tablespoon of cornstarch thoroughly, add to the tofu, and stir gently evenly;

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  3

  Chop 1 onion and 2 garlic cloves and set aside;

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  4

  Prepare a bowl, add 2 tablespoons of tomato juice, 2 tablespoons of white vinegar, 2+1/2 tablespoons of sugar, 2/3 tablespoons of cornstarch, 2 tablespoons of sesame oil, 1 cup of water and mix well;

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  5

  Thaw the carrot cubes and green beans;

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  6

  Put the tofu into the pot and shallow fry it. Shallow frying means that it does not need to be fried too dark. The frying temperature should not be too high, just medium to low heat;

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  7

  Turn on high heat and increase the oil temperature. Fry the tofu until it becomes darker. Remove and drain the oil quickly;

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  8

  Put the carrots and green beans in oil;

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  9

  Put the pot on the stove over high heat, add oil, add minced onion and garlic, and saute until fragrant;

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  10

  Pour the juice into the bowl and cook until large bubbles form, like a bubble on top of a spoon, then turn off the heat;

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  11

  Pour in the tofu, green beans and carrot cubes, and stir evenly, take out the pot. OK, Enjoy!

Tips

1. Blanching the tofu in salt water can make the internal structure of the tofu tighter, which means it can increase its toughness and flavor;
2. The sweetness and sourness of making sour beets is white vinegar 1: white sugar 1, but you must also consider that there is tomato juice, which also has acidity, and you need to add some sugar. I added more sugar. After adjusting the juice, try it with your tongue. If it feels too sour, add some sugar. If it feels not sour enough, add white vinegar. No matter how good the golden ratio is, it cannot compare to your own tongue;
3. Adding some sesame oil when mixing the bowl of juice will make the juice brighter and more fragrant;
4. The ladles, spoons and measuring cups used by the author in any food blog posts such as cooking and baking are all international measuring instruments and are not the spoons and cups we usually use to mix drinks and hold food at home or in restaurants. Please note that.