Little tofu
Overview
Originally, this dish was made with tofu residue left over from making tofu in my hometown. His nickname is Zha. In times of material scarcity, wild vegetables or other vegetable scraps were used to make food. Therefore, scumbag is synonymous with poverty and has never been on the table. Modern people’s improved version is made directly from tofu, which is better than dregs in terms of taste and nutrition. It also appears directly on the dining table after entertaining guests at the hotel. The side dishes don't matter, there are minced meat tofu, seafood tofu, etc. As long as they don't conflict with the tofu ingredients, you can put them in as long as you like.
Tags
Ingredients
Steps
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Wash the chrysanthemum stems and cut them into small cubes, chop the leaves into coarse pieces and separate them, and cut the sea cucumber into pieces
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Pork diced
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Cut tofu into large pieces
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Add salt and blanch
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Remove from boiling water and use cold water
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Crush the tofu, add the remaining egg liquid from the fried tofu, a little salt, less than the normal amount, and stir evenly
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Because I made tofu for two meals today, this oil is for frying the tofu
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Pour in the chrysanthemum stems and stir-fry
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Pour in the tofu into the chrysanthemum chrysanthemum and stir-fry, add a little water to prevent it from sticking to the pot, and when it is cooked, remove from the pot and pour it out
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Add additional oil to the wok
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Add diced pork and stir-fry
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During the stir-frying process, add a little salt, basically the same amount you just added less
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Stir-fry the diced meat, add chrysanthemum leaves and sea cucumber pieces, add a few drops of light soy sauce to taste
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Then add the fried tofu just now and stir-fry evenly
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Remove from pot and plate
