Cooking Steps

Stewed tofu with mustard and tassel

Stewed tofu with mustard and tassel

Today, I'll serve a warm home-made dish in Northeast China, stewed tofu with mustard and tassel. The leaves of tender mustard are called mustard tassels here. In autumn, the pimples below are not too big (planted relatively late). They are just used to pickle pickles and stew tofu in winter.
Main Ingredients
Auxiliary Ingredients
Mustard tassels are salty, so generally no more salt is needed. Don't dry up the water. It's delicious to leave some soup.
-- Cooking Steps --
Stewed tofu with mustard and tassel
Step 1 . Chop the mustard (because it is salty, soak it in water in advance).
Stewed tofu with mustard and tassel
Step 2 . Slice pork, cut lean meat and fat meat separately.
Stewed tofu with mustard and tassel
Step 3 . Cut tofu into pieces.
Stewed tofu with mustard and tassel
Step 4 . Chop the scallions and ginger into slices.
Stewed tofu with mustard and tassel
Step 5 . Heat a frying pan, add a little vegetable oil, heat and stir fry the meat until it changes color. (I don't like fat meat, so I often fry fat meat first and then put lean meat. The dishes made in this way are very delicious.)
Stewed tofu with mustard and tassel
Step 6 . Add scallions and ginger to stir fry until fragrant. Cut a few sections of chilli. Do not put them if you do not like the spicy taste.
Stewed tofu with mustard and tassel
Step 7 . Add mustard, stir fry, then add a small spoonful of pepper noodles, two spoonfuls of soy sauce, stir fry a few times and add water (no more than the amount of tofu). It's better to have soup.
Stewed tofu with mustard and tassel
Step 8 . Add tofu, cover the pot and stew for 15-20 minutes. Taste the taste. If it is light, add some salt to taste. Add chicken essence and serve.
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