Small Tofu

Name: Small Tofu
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Marinated tofu; Some Chrysanthemum; Some pork; Some Sea cucumber; Some Soy sauce; Some Cooking oil; Some salt; Some Shimizu

by Not being a fairy for many years

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Originally, this dish was made with tofu leftovers in my hometown. The nickname is "slag".
In the era of material scarcity, they were all made with leftovers from wild vegetables or other vegetables.
Therefore, scum is synonymous with poverty and has never been on the table.
The modern modified version is made directly with tofu, which is better than dregs in terms of taste and nutrition.
It also appeared directly on the dining table after banqueting guests in the hotel.
The side dishes do not matter. There are small tofu with minced meat, small tofu with seafood, etc. As long as it does not match the tofu ingredients, you can put it in as long as you like. "

Ingredients

Some Marinated Tofu
Some Chrysanthemum
Some Pork
Some Sea Cucumber
Some Soy Sauce
Some Cooking Oil
Some Salt
Some Shimizu

Small Tofu

1. Wash Chrysanthemum chrysanthemum stalks and cut into small cubes, finely chop the leaves, and divide them into open pieces.

2. Diced pork

3. Tofu cut into large pieces

4. Add salt to blanch water

5. Take out the water, too cold water

6. Crush the tofu, add the remaining egg mixture, a little salt, less than the normal amount of the tofu, and stir evenly

7. Because today I made two tofu, the bottom oil is fried tofu

8. Pour chrysanthemum stalks and stir fry

9. Pour chrysanthemum chrysanthemum fresh off, pour into tofu and stir fry, add a little water to prevent it from sticking to the pot, and pour out from the pot