Stewed bean curd with mustard and tassel(jie cai ying zi dun dou fu )

Stewed bean curd with mustard and tassel

Introduction:

"Today, the last warm home dish in Northeast China is stewed bean curd with mustard and tassel. The leaf of tender mustard is called mustard tassel here. In autumn, the pimples below are not too big. They are used to pickle vegetables and stew tofu in winter

Production steps:

Step 1: Chop mustard (because mustard is salty, soak it in water in advance).

Step 2: slice pork, cut lean and fat separately.

Step 3: cut tofu into pieces.

Step 4: cut scallion and ginger.

Step 5: heat the frying pan, add a little vegetable oil, heat and stir fry the meat until it changes color. (because I don't like fat meat, I often fry fat meat first and then add lean meat. The dishes are delicious.)

Step 6: add onion and ginger to stir fry the flavor, cut a few sections of pepper, do not like spicy can not put.

Step 7: stir fry mustard, add a small spoonful of pepper noodles, two spoonfuls of soy sauce, stir fry a few times, add water (not more than the amount of tofu), the old soup is better.

Step 8: add tofu, cover and simmer for 15-20 minutes. Taste the flavor. If it's light, add salt to taste. Add chicken essence, then out of the pot.

Materials required:

Mustard: 150g

Tofu: 1 piece

Pork: 100g

Onion: half a tree

Ginger: 3-5 tablets

Dry red pepper: right amount

Soy sauce: right amount

Chinese prickly ash noodles: right amount

Note: mustard tassel is salty, so you don't need to put salt in it. Don't dry up the water. It's delicious to leave some soup.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Jie Cai Ying Zi Dun Dou Fu