Pickled Vegetable Tofu

Name: Pickled Vegetable Tofu
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece tofu; 1 piece Pickled vegetables; 150g pork; 1 large piece Chinese cabbage

by Thanksgiving

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Pickled vegetable tofu is a dish that reflects memory. That year and this season, when I was rushing through the food scene with passion, I was particularly fond of other minced meat pickled vegetables. After that, I bought two bags of pickled vegetables and brought it back. The closure is one year, not because of forgetting.

Ingredients

1 piece Tofu
1 piece Pickled Vegetables
150g Pork
1 large piece Chinese Cabbage

Pickled Vegetable Tofu

1. After the tofu is left standing, cut into small pieces; cut the cabbage into shreds, and cut the leaves into large pieces for later use

2. Put oil in the wok and heat up; add tofu cubes and fry

3. Fry the tofu until golden on both sides, serve and set aside; put the pork slices in the wok and fry

4. When the pork slices are fried until they become white and dead, add the pickled cabbage and stir fry; the cabbage will not be easy to taste, fry it with the vegetables in advance, and add soy sauce and thirteen spices

5. Add cabbage leaves and stir fry; add tofu cubes at the end

6. You can add some water and simmer for a while to let the tofu taste. After the soup is collected, add the chicken essence to taste; put it out of the pot and serve on a plate.