Jiaodong shepherd's purse tofu

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