Ingredients: tofu 1 block, pickled vegetables (potherb mustard) 200g, a little salt, half a spoonful of fresh/light soy sauce, a little onion, ginger and garlic, and 4 dried peppers.

Tools: bowls, pots, knives, shovels.

1, onion, ginger, garlic, dried Chili, pickled mustard tuber twice, squeezed dry water for later use, and a piece of old tofu.

2, pot hot oil, onion, ginger, garlic, dried pepper fragrance, snow vegetables to fry for a while to fry the fragrance.

3. Add two-thirds of water to the pot in a small bowl, add a little soy sauce or taste extremely fresh, and add the chopped tofu.

4. Cover and stew for 20 minutes.

Matters needing attention and skills in making pickles and tofu

I. Matters needing attention

1. If pickles are salty, they can be soaked for a long time to remove excess salt.

2, tofu first drowning can remove the beany smell, don't care.

3. pickles are salty, and tofu is salted when baked. Finally, it is necessary to add salt according to personal taste.

Second, tips

1. Cut the tofu into small pieces, then blanch and cool it, so as to remove the fishy smell of the beans. Peel edamame into edamame and blanch it in advance. In order to make the dishes beautiful, you can grind off the bean skin and cut the salted sauerkraut into small pieces for later use.

2. Put the oil in the pot. After the oil temperature comes up, you can add the stem of salted sauerkraut and stir fry it a little.

3. Add some soup for stewing bones (if it doesn't work, you can add boiling water), simmer for a while, then add salt to taste, and add some chicken essence to refresh.