Jiaodong shepherd's purse tofu
Introduction:
"When I was a child, I used to eat the small tofu made by my mother, and there were all kinds of vegetables. At that time, there were a lot of vegetables that I couldn't give up and used to make small tofu. When the spring was warm and the flowers were blooming, there were many kinds of wild vegetables. I dug wild vegetables with my mother, such as bitter herbs, shepherd's purse, and so on. There were many wild vegetables that I still can't name. They can be used to make small tofu, remember my mother Every time I do it, I soak the soybeans first, and then pound them with the only stone mortar in the village. After the soybeans are boiled in the pot, I chop all kinds of green vegetables and put them in. When I cook them together, it's small bean curd. When I eat them, I can add tiger dish chopped with pepper, or put some flour sauce. That's delicious, needless to say. I always feel that I can't eat enough. Later, when I cooked for myself, I couldn't forget to make some small tofu on time. Later, my son got married and my daughter-in-law also liked to eat small tofu with wild vegetables. Now people's concept has changed. For the sake of health, I think of eating wild vegetables again, so I continue to make small tofu. My mother gave me wonderful cooking skills. I forgot everything else. I remember this little tofu very well. "
Production steps:
Materials required:
Shepherd's purse: 750g
Soybeans: half a bowl
Peanuts: half bowl
MSG: Xiao Xu
Salt: right amount
matters needing attention:
Production difficulty: simple
Technology: stewing
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Jiao Dong Qi Cai Xiao Dou Fu
Jiaodong shepherd's purse tofu
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