When I was a child, my parents were busy at work, so I lived all at my grandma's house. At that time, it was not as rich in materials as it is now, but grandma always tried her best to make us all kinds of delicious food. What I still can't forget to this day is this bowl of pickled mustard and shredded pork and tofu soup. Share it with you.
Pickled mustard is rarely eaten nowadays, and eating it alone has no other flavor except salty taste. However, once it meets shredded pork, it suddenly turns around brilliantly, completely arousing the beauty of the other party. Add a box of tender and smooth lactone tofu, drink a bowl, and warm you from your body to your heart.
Pickled mustard and shredded pork and tofu soup
By GriffinCole
Recipe Recommendations
- lactone tofu 1 box
- tomato one
- shredded pickled mustard one-fifth pack
- shredded pork few
- mushroom 2 flowers
- cooking wine appropriate amount
- ginger appropriate amount
- salt appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Pickled mustard and shredded pork and tofu soup
1
Shred lean meat, add cooking wine and a small amount of salt and grasp well, slice mushrooms, remove tomatoes and cut into small pieces. Use a knife to cut tofu into a grid.
2
Put oil in a wok, add shredded ginger and saute until fragrant, then add shredded pork and stir fry
3
After the shredded pork changes color, add the chopped tomatoes and shredded mustard, stir fry
4
Then add mushrooms and water, bring to a boil, and turn to medium heat for 5 minutes.
5
Turn to high heat, add appropriate amount of salt to taste, then add tofu, and sprinkle with shredded shallot after boiling.
6
You can make a bowl of low-fat, low-calorie, low-cost, yet nutritious and delicious pickled mustard tuber and shredded pork tofu soup. Drink it!