Braised Tofu with Bacon and River Mussels

Name: Braised Tofu with Bacon and River Mussels
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3-4 kg River mussel; 1 piece Soft tofu; A small strip bacon; A few pieces ginger; A few shallot; Some Cooking Wine; Some salt; Look at your own preferences White pepper

by Little Yuer HiJade

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

* The amount of the recipe is for reference, mainly depends on your own preferences, and put more of what you like.
* The mussels will shrink a lot after being over water. Don't buy too little, and don't cut them too small, otherwise you won't be able to catch them after burning.
I personally prefer soft tofu, not the old one and the brined one.

* The mussel must be knocked on the side.
* The bacon should be cut into small pieces and soaked in water at least 2 hours in advance to give it a salty taste. Change the water several times during the period. "

Ingredients

3-4 kg River Mussel
1 piece Soft Tofu
A small strip Bacon
A few pieces Ginger
A few Shallot
Some Cooking Wine
Some Salt
Look at your own preferences White Pepper

Braised Tofu with Bacon and River Mussels

1. Preparation: Cut the bacon into small pieces and soak in water at least 2 hours in advance. *note! When buying river mussels at the vegetable market, let the stall owner pick it up. The most important thing is to let the stall owner hit it. They have a special wooden hammer, so they can be simmered easily when they hit it softly. It's okay to come back and knock the back of the knife lightly, but it's easier to knock it off if you use a little harder. Remove the soaked bacon and drain. Grab the mussel with salt and rinse it off after a few minutes. Put it in the pot, fill the cold water without the mussels, bring to a boil on high heat, open the lid and continue to cook for 3 minutes, then remove the foam and drain the water. Cut the larger mussels into pieces.

Braised Tofu with Bacon and River Mussels recipe

2. Pick up the frying pan, add the ginger slices in the hot oil and saute, then pour the bacon and stir fry over high heat.

3. I added the water without the ingredients and started to stew. I moved to the casserole. When I didn’t buy the casserole, I directly added water to the iron wok and simmered, no problem. Don't put too little water, boil over high heat to remove the foam, cover the pot and turn to low heat and simmer for one and a half hours.

4. Put the diced tofu and appropriate amount of salt about 10 minutes before the pan, simmer for 10 minutes on low heat, sprinkle the green onions before the pan, and the chicken essence is optional, optional.