食材:豆腐200克,青椒100克,荸荠50克,精盐、酱油、味精、葱末、姜末、蒜末、食用油、香油、湿淀粉、味精各少许。做法:豆腐洗净,切成2厘米长的片,用酱油、葱末、蒜末腌渍;锅内倒入适量食用油,将豆腐煎至两面金黄,捞出备用;将青椒切成方块,荸荠去皮切片;炒锅烧热,倒入花生油,将青椒、荸荠炒至断生;倒入适量清水、放入湿淀粉,汁稠时放入豆腐,再放精盐、味精、香油,调匀即可。营养提示:青椒性热、味辛;归脾、心经。青椒含维生素C、维生素B6、叶酸、 Ingredients: 200 grams of tofu, 100 grams of green peppers, 50 grams of water chestnuts, salt, soy sauce, MSG, green onion, ginger, garlic, edible oil, sesame oil, wet starch, MSG a little. Method: Wash the tofu, cut into 2 cm long pieces, with soy sauce, diced green onion, minced garlic pickled; pot into the amount of cooking oil, the tofu fried to golden on both sides, remove spare; the green pepper cut into squares, water chestnuts Peeled and sliced; wok pan, pour peanut oil, the green pepper, water chestnuts stir fry until broken; into the amount of water, add wet starch, thick juice into the tofu, then put salt, MSG, sesame oil, mix thoroughly . Nutritional tips: Green pepper hot, spicy; spleen, heart Sutra. Green pepper with vitamin C, vitamin B6, folic acid,