Pickled Vegetables, Winter Bamboo Shoots and Tofu Soup

Name: Pickled Vegetables, Winter Bamboo Shoots and Tofu Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Winter bamboo shoots; 1 small bowl Pickled vegetables; 1/2 tofu; a little Pork filling; Some Peanut oil; 2-3 Dried chili

by Love Sesame Fish

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Winter bamboo shoots are known as "golden clothes and white jade, a must in vegetables". It is rich in carotene and vitamins, which can help digestion, lose weight and prevent colorectal cancer. January and February each year is a good time to eat winter bamboo shoots.

Ingredients

1 piece Winter Bamboo Shoots
1 small bowl Pickled Vegetables
1/2 Tofu
a little Pork Filling
Some Peanut Oil
2-3 Dried Chili

Pickled Vegetables, Winter Bamboo Shoots and Tofu Soup

1. Peel off the shell of winter bamboo shoots, cut into bamboo shoots, and cut tofu into small pieces

Pickled Vegetables, Winter Bamboo Shoots and Tofu Soup recipe

2. Put a little oil in the pot, add two dried chilies, then add minced meat and stir-fry, finally add pickled vegetables, stir-fry for about 3-5 minutes, set aside and set aside

3. Put the cut bamboo shoots into the pot, add about half a pot of cold water, and boil

4. About 10 minutes, taste the bamboo shoots. If there is no tingling sensation, add the fried pickled vegetables and tofu to the pot and cook with the bamboo shoots. After about 5-8 minutes, add water starch to thicken and stir well. After that

Tips:
1. The winter bamboo shoots need to be boiled for a while to get rid of the numb smell;
2. If the pickled vegetables is salty, you can put a proper amount of sugar when frying.