Stewed Tofu with Mushroom and Pickled Vegetables

Name: Stewed Tofu with Mushroom and Pickled Vegetables
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Old tofu; 10 Tricholoma; 2 tbsp Ningbo Xuecai; Some Chopped green onions; Some ginger; 1 tbsp Soy sauce; Some oil

by Ning wheat 96

4.6 (1)

Favorite

4

Difficulty

Easy

Time

15m

Serving

2

The bagged pickled vegetables that I always keep at home are not very salty, with a little sour taste, crispy and delicious. I usually like to put some minced pork on the bottom. It is also very delicious when used to stew tofu, adding a salty flavor to this light vegetable dish

Ingredients

200g Old Tofu
10 Tricholoma
2 tbsp Ningbo Xuecai
Some Chopped Green Onions
Some Ginger

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1 tbsp Soy Sauce

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Some Oil

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Stewed Tofu with Mushroom and Pickled Vegetables

1. Put the tofu in boiling water and blanch it to get rid of the odor

2. Tricholoma cut into thick slices

3. Scallion and ginger stir fragrant

4. Put the mushrooms in the mouth and stir fry for a while

5. Stir fry with pickled vegetables

6. Add half a bowl of water and add tofu. Add some light soy sauce and salt to taste. If the pickled vegetables is salty, there is no need to add salt. Cover and simmer for a while