Stewed bean curd with radish

Stewed bean curd with radish

Introduction:

"In our small town, people have a special preference for green radish. Local farmers grow all green radish, while white radish is rare. At the end of autumn, a large number of green radish appear on the market, and most residents buy some. They store them in winter, eat raw and have a slightly spicy skin, but stew them with a different flavor. It's absolutely delicious with Shanghai fresh or rotten food."

Production steps:

Step 1: prepare materials.

Step 2: rub the turnip into silk with an eraser.

Step 3: soak the sea rice in warm water in advance.

Step 4: Fry tofu in a pan with a little oil.

Step 5: fry until both sides are yellow and crisp.

Step 6: start another pot, add a little oil, add scallion and stir fry until fragrant.

Step 7: add green radish and stir fry.

Step 8: when the radish is soft, add the fried tofu.

Step 9: add water and bring to a boil.

Step 10: add the soaked shrimps and salt.

Step 11: when the shredded radish is soft and tasty, turn off the heat and leave the pot.

Materials required:

Tofu: right amount

Green radish: right amount

Haimi: right amount

Scallion: right amount

Salt: right amount

Note: 1, foam after the sea rice also has a small amount of salt, so to put salt. 2. This dish is mainly light in flavor, and it will be bitter if it is salted. 3. Don't put too much oil in the frying process.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: light