Sometimes going to the supermarket is really confusing,
It's obviously just a little green vegetable,
If we had to create so many names,
What rapeseed,
Shanghai Qing,
Fine vegetables,
Mao cabbage,
White-stemmed vegetables.
Today is eating this guy called white stem vegetable.
Let me see how different it is when cooked and cooked.
Oh,
After burning,
After tasting it,
This dish has a very hard stem,
Feeling old,
Haha, I won the prize,
I still quite like this chewy vegetable.
Pair it with tofu,
One hard and the other soft,
They are quite complementary.
Braised tofu with white stalks and vegetables
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Braised tofu with white stalks and vegetables
1
All ingredients are ready.
2
Soak the white-stemmed vegetables in rice washing water or light salt water for 15 minutes, and then wash them twice.
3
Wash vegetables and vegetables, cut them into sections, and set aside.
4
Wash the tofu, cut it into small pieces, and set aside.
5
Heat the wok and add appropriate amount of cooking oil (a little more. This dish is more oily, and less oil will be very astringent.) Pour in the green onions and ginger and saute until fragrant.
6
Put the stems of the white-stemmed vegetables into the pan and stir fry first.
7
Add appropriate amount of salt and stir fry for about 2 to 3 minutes.
8
After frying the vegetable stems out of the water, pour in the tofu and stir fry gently (if it is non-stick to the pan, you can not stir in a hurry. You can fry the tofu for a little for 1 minute and then turn, but my wok will stick to the pan, so I can only use the spatula to flip from time to time).
9
Stir fry for about 1 minute, pour in the vegetable leaves, and stir fry.
10
After the vegetable leaves change color and become soft, you can turn off the fire and load the plate.