Stewed bean curd with potherb mustard
Introduction:
"This dish is widely used in northern winter. This year, I pickled 10 jin of potherb mustard by myself. So far, I've eaten less than one fifth of it. Ha ha. "
Production steps:
Step 1: remove the salt and water for two minutes. Remove the water and cut into small pieces;
Step 2: cut tofu into four cubes;
Step 3: heat up the pan, add oil and stir fry the pork slices until transparent;
Step 4: saute the scallion and ginger slices until fragrant, then add potherb mustard and stir fry for a few minutes, add soy sauce, five spice powder and proper amount of water and bring to a boil.
Step 5: add tofu and salt, bring to a boil again, simmer for 15 minutes;
Step 6: add chicken essence if you like;
Step 7: as shown in the figure
Materials required:
Potherb mustard: moderate
Marinated tofu: right amount
Streaky pork: moderate
Scallion: right amount
Ginger: right amount
Soy sauce: moderate
Five spice powder: appropriate amount
Salt: right amount
Note: 1, potherb mustard oil absorption, fried this dish to put more oil than normal; 2, thousands of stewed bean curd stewed fish, bean curd is not afraid of stewing, the longer the stew time, the better taste.
Production difficulty: simple
Technology: stewing
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Xue Li Hong Dun Dou Fu
Stewed bean curd with potherb mustard
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