Tofu Stewed with Pickled Vegetables

Name: Tofu Stewed with Pickled Vegetables
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: piece tofu; bowl Potherb mustard pickles; Some shallot; 2 spoons Vegetable oil

by Twilight shadow

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

There are too many dishes in autumn. There are too many varieties of vegetables in the autumn harvest season, so buy some for each one. Cabbage radish and potatoes. There is a kind of dish that is only available in autumn, called Xuelihong from the northeast and Meicai from the south. The method of production is different. The northeast is kneaded with salt and then marinated, while the south is dried. Potherb mustard is a leafy vegetable that smells a bit spicy. This dish is for pickling vegetables. When eating stew in winter, it is a good seasoning. It's delicious no matter how you cook it. Stewed potatoes, stewed dried tofu, stewed fish, stewed meat are all delicious. Buy two bundles for 5 yuan, which is estimated to be about 8 jin. It has been marinated for half a month. It's ready to eat.

Ingredients

Tofu Stewed with Pickled Vegetables

1. Cut tofu into strips and set aside

Tofu Stewed with Pickled Vegetables recipe

2. Potherb mustard pickles, if too salty, soak in water, squeeze out the water and set aside

3. Hot-fried tofu strips until both sides are browned and will not break when stewed.

4. Stir-fry the pickled vegetables with hot oil and shallots, and just cover it with oil

5. Put the tofu in the cooking pot

6. Add a little water, cover the pan and simmer for about 3 minutes, and it will be ready

Tips:
Pickles must be eaten for more than 7 days. It is said that pickles contain the highest nitrite content during the third to 8 days of pickling. Then it began to decline, and there was basically no nitrite for more than 20 days.