Stewed tofu with rice straw
By AlessiaHilll
In northern Jiangsu, Zizania japonica is called Zizania japonica and is most commonly used to cook tofu or meat. But the probability of cooking meat is not as high as the probability of cooking tofu.
Recipe Recommendations
- Zizania 3 pieces
- old tofu 250 grams
- carrots small half of root
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- edible oil appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Stewed tofu with rice straw
1
All ingredients are ready.
2
Wash the carrot and cut it into thin slices.
3
Wash the tofu and cut it into thin slices.
4
Heat the frying pan, add the cooking oil, add the green onions and ginger and saute until fragrant.
5
Pour in the bamboo slices and stir fry for a while.
6
Stir fry for about 2 minutes, add appropriate amount of salt.
7
Use a small bowl of water to pour it down the edge of the pan. (Zizania is relatively dry and the water will be quickly depleted.)
8
After the rice bamboo leaves are soft, add carrot slices and stir fry.
9
Pour in the tofu for about half a minute.
10
Use the remaining water in the pot to micro-boil the tofu without stirring vigorously. About 1 minute, after all the ingredients are almost cooked, add a small amount of chicken essence and mix well, then turn off the heat and serve on a plate.