Aberdeen Ginger and Dried Bean Curd

Name: Aberdeen Ginger and Dried Bean Curd
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pieces Zijiang; 200g Dried Tofu; 1 tablespoon salt; 3 cloves garlic; 1 tablespoon Oyster sauce; 1 tablespoon Pepper oil; 2 pieces Chives; 1 parsley; 1/2 spoon Sugar

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4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

When fresh ginger comes on the market in large quantities, compared with old ginger, ginger is not as spicy as old ginger. At the same time, it has a hint of sweetness. The taste is fresh and tender. The skin is very thin, the meat is tender and the taste is crisp. Generally we like to buy some back Home-made kimchi or mixed and eaten, whether it is porridge or cooking, it is a good side dish. Today, I stewed a pot of radish ribs soup at home, and just mixed two bowls of rice with ginger and dried bean curd. .

Ingredients

2 pieces Zijiang
200g Dried Tofu
1 tablespoon Salt

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3 cloves Garlic

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1 tablespoon Oyster Sauce

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1 tablespoon Pepper Oil
2 pieces Chives
1 Parsley
1/2 spoon Sugar

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Aberdeen Ginger and Dried Bean Curd

1. Rinse fresh young ginger to remove the sprout tips

2. Wash the dried tofu and drain the water and blanch it with boiling water

3. Cut tofu and ginger into thin strips separately

4. Finely chop garlic, chives, and coriander

5. Take a bowl and put the dried bean curd and ginger

6. Tune into: garlic, coriander, chopped chives, salt, sugar, sesame oil, pepper oil, oyster sauce

7. Just mix well

Tips:
This vegetable Aberdeen ginger does not need to be blanched, it is directly mixed raw, and retains the original fragrance of the ingredients to the greatest extent.