Stewed bean curd with potherb mustard

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