Stewed tofu with pickled vegetables
Affordable home cooking in winter ~
Recipe Recommendations
- water tofu appropriate amount
- shrimp skin appropriate amount
- pork belly appropriate amount
- wolfberry appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- peanut oil appropriate amount
- onion appropriate amount
- fresh soy sauce appropriate amount
- salty and fresh
- stewed
- half an hour
- simple
Steps for Stewed tofu with pickled vegetables
1
Shred the salty cabbage, wash it with water until it is salty, and remove it for later use. Cut the tofu into small cubes and set aside. Cut the pork belly into strips and set aside.2
Pour appropriate amount of peanut oil into a frying pan, heat it, add shredded pork, stir-fry until color changes, then add chopped green onion, a little soy sauce, then add shredded pickles, stir fry a few times, stir well, add appropriate amount of water, and finally add tofu, wolfberry, shrimp skin.
3
Cook over high heat for 20 minutes, remove from the pan, and then add appropriate amount of sesame oil.