Prepare a piece of tofu and cut it into large pieces. Old tofu tastes solid, tender tofu tastes smoother, and lactone tofu is the most tender. You can also make this dish with tofu. You can choose according to your own preferences. Wash sauerkraut with clear water several times (or soak it in water for half an hour) and cut it into thin slices. Cut onion, ginger and garlic into fine powder, and the dosage can be one teaspoon.
Put a spoonful of oil in the pot, heat it to 50% to 60% heat, pour in onion, ginger, garlic and a short piece of dried pepper, stir fry over low heat, and then pour in chopped pickles. Stir-fry with a shovel for about three minutes, and the pickles and oil are completely blended. Then add water according to the consumption (if you have some broth at home, it will taste better). After the fire boils, turn to low heat, add tofu, cover the pot and stew for 10 minutes. Sprinkle some pepper and a few drops of sesame oil before cooking. If the taste is weak, add a little salt (pickles are salty, basically no salt is needed), stir well, sprinkle with chopped green onion and cook.
The delicious smell of tofu and the salty taste of pickles are mixed together, which makes this ordinary home-cooked dish unique. Especially in the cold winter, there is nothing happier than sitting in a warm room, watching the white snow, drinking a bowl of steaming pickles and tofu, and adding a steamed bun with white flour. Everyone must try this delicious food when they have a chance, and they will never let you down. Of course, in the end, we should remind everyone that pickles are not healthy food because of their high sodium content. Eat it twice a week at most, otherwise it will be bad for your health.