# 腐竹别直接炒着吃，加2个鸡蛋，出锅比肉还香，上桌连汤汁都不剩

Source: https://www.youtube.com/watch?v=I8sGyuF5Npk
Recap page: https://rapidrecap.app/video/I8sGyuF5Npk
Generated: 2026-01-03T00:34:09.111+00:00

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## Quick Overview

The video demonstrates how to cook dried tofu skin sticks (fuzhu) by first rehydrating them, coating them in egg and starch, deep-frying until golden and puffed, and then stir-frying them with tomato, carrots, shiitake mushrooms, and green peppers to create a savory and appetizing dish.

**Key Points:**
- Dried tofu skin sticks (fuzhu) must first be soaked in cold water for about five hours until plump and soft, with no hard core remaining (0:10-0:19).
- The rehydrated fuzhu is coated in two beaten eggs and two spoons of starch, then deep-fried over medium heat until golden brown and puffed up (1:33-1:48).
- The fried fuzhu is then added to a stir-fry base made by sautéing aromatics (scallion, ginger, garlic) with tomatoes, carrots, and shiitake mushrooms (1:57-2:14).
- Seasoning during the vegetable stir-fry includes salt, one spoon of sugar for freshness, one spoon of light soy sauce, oyster sauce, and appropriate white pepper (2:17-2:25).
- After simmering the vegetables, the fried fuzhu and chopped green peppers are added, stir-fried briefly, and then thickened with a slurry of water and starch (2:35-2:44).
- The final dish, featuring richly coated, fragrant fuzhu with vegetables, is described as very appetizing and nutritious, suitable for both the elderly and children (2:53-3:14).

![Screenshot at 0:04: The initial selection of dried tofu skin sticks \(fuzhu\), noting that the best ones are light yellow with clear texture and a slight sheen before preparation begins.](https://ss.rapidrecap.app/screens/I8sGyuF5Npk/00-00-04.jpg)

**Context:** This video tutorial, hosted by 'Xiaonun Cuisine' (小颖美食), details a specific method for preparing dried tofu skin sticks (fuzhu) to achieve a soft, flavorful texture that absorbs sauce well, contrasting with simply stir-frying the dry ingredient. The process involves rehydration, coating, deep-frying for puffiness, and then combining it with fresh vegetables and seasonings in a savory sauce.

## Detailed Analysis

The cooking process begins with selecting high-quality dried tofu skin sticks (fuzhu), described as light yellow with clear texture (0:04). These must be soaked in cold water for approximately five hours until fully plumped and soft, confirmed by squeezing to ensure no hard center remains (0:10-0:19). The soaked fuzhu is then washed, drained, cut into small segments, and mixed with two beaten eggs and two spoons of starch to coat evenly (1:17-1:28). These coated pieces are deep-fried over medium heat until they turn golden brown and become visibly puffed (1:33-1:48). Separately, aromatics—scallion, ginger, and garlic slices—are sautéed in a wok with a little oil until fragrant (1:57-2:02). Chopped tomatoes are added and stir-fried until they release their juices (2:03-2:08). Next, sliced carrots and shiitake mushrooms are added and stir-fried for two minutes (2:10-2:15). Seasonings include salt, sugar (to enhance flavor), light soy sauce, oyster sauce, and white pepper (2:17-2:25). After mixing, one bowl of water is added and brought to a boil (2:30-2:33). Finally, the fried fuzhu and chopped green peppers are added to the sauce, stir-fried, and thickened with a water-starch slurry until the sauce becomes viscous, resulting in a fragrant, well-coated dish.

### Preparation of Fuzhu

- Select light yellow, textured fuzhu
- Soak in cold water for 5 hours until soft and plump
- Cut into small segments (0:04-0:24)

### Coating and Frying

- Coat fuzhu pieces with 2 beaten eggs and 2 spoons of starch
- Deep-fry over medium heat until golden and puffed (1:17-1:48)

### Sauce Base Preparation

- Sauté scallion, ginger, and garlic in oil until fragrant
- Add chopped tomatoes and stir-fry until juicy (1:57-2:08)

### Stir-Frying Vegetables and Seasoning

- Add carrots and shiitake mushrooms; stir-fry for 2 minutes
- Season with salt, sugar, light soy sauce, oyster sauce, and white pepper (2:10-2:25)

### Final Assembly

- Add fried fuzhu and green peppers to the sauce base
- Stir well, add 1 bowl of starch water, and simmer until the sauce thickens (2:35-2:44)

### Conclusion

- The resulting dish is highly fragrant, nutritious due to added mushrooms and carrots, and makes an excellent, appetizing accompaniment to rice (2:53-3:16)

![Screenshot at 0:00: A pile of dry, light-yellow tofu skin sticks \(fuzhu\) resting on a blue and white patterned plate.](https://ss.rapidrecap.app/screens/I8sGyuF5Npk/00-00-00.jpg)
![Screenshot at 0:12: The rehydrated fuzhu being submerged and pressed down in a bowl of cold water to ensure full absorption.](https://ss.rapidrecap.app/screens/I8sGyuF5Npk/00-00-12.jpg)
![Screenshot at 0:23: The rehydrated fuzhu cut into uniform, bite-sized pieces on a wooden cutting board.](https://ss.rapidrecap.app/screens/I8sGyuF5Npk/00-00-23.jpg)
![Screenshot at 0:40: Shiitake mushrooms being sliced thinly on the cutting board as part of the vegetable preparation.](https://ss.rapidrecap.app/screens/I8sGyuF5Npk/00-00-40.jpg)
![Screenshot at 2:18: Seasonings, including salt, sugar, and soy sauce, being added to the simmering tomato, carrot, and mushroom mixture.](https://ss.rapidrecap.app/screens/I8sGyuF5Npk/00-02-18.jpg)