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.Mustard tassels are salty, so generally no more salt is needed. Don't dry up the water. It's delicious to leave some soup.
Step 1 . Chop the mustard (because it is salty, soak it in water in advance).
Step 2 . Slice pork, cut lean meat and fat meat separately.
Step 3 . Cut tofu into pieces.
Step 4 . Chop the scallions and ginger into slices.
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.)
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.
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.
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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