Ingredients

Potherb mustard

300g, northern bean curd

1 block, dried seaweed

20g, ginger

2 slices, finely chopped green onion

1 teaspoon (5g), oil

1 tablespoon (15ml)

Methods

Wash the potherb mustard several times in water. Wash the potherb mustard in water several times until it is moderately salty (put a little potherb mustard in your mouth to check the saltiness).

Cut the potherb mustard into 2-cm-long pieces. Cut the tofu into 2-cm-thick slices.

Heat the oil in a wok over medium heat. When it reaches 50 percent, add the chopped green onion and ginger and stir-fry the seaweed for a few minutes.

Put the small section of potherb mustard into the pan and stir-fry evenly, then pour in the appropriate amount of water.

Bring the tofu to a boil over high heat and simmer for 15 minutes.

Practice 2

Materials

0.5 bags of snow peas, 1 piece of old tofu, green onion, minced pork, ginger, salt, chicken essence, cooking wine, vinegar, soy sauce, pepper

Practice

1. Wash the snow peas and steam them on the pot for 15 minutes, then cut them into pieces.

2. When the frying pan is hot, put in the onion, ginger and minced meat first and burst the pan.

3. Then put the snow peas and all the seasonings, then fill the water and put the snow peas into the stew pot.

4. Then add the tofu and simmer for 20 minutes on low heat~

Tips

1. Stir-fry the snow peas first~

2. Because I'm afraid that the frying pan can't hold the water, so I switched to another pan to cook it~

Practice 3

Instructions

Northern tofu 1 box, snow peas 200 grams, frozen peas, 5 grams of ginger

Practice

1. Soak the pickled snow peas in water and rinse several times until they are moderately salty.

2. Dry the snow peas and cut into small pieces. Cut the northern bean curd into small pieces.

3. Heat the oil in a wok over medium heat, and when it reaches 50 percent of the heat, add the ginger slices and pop them.

4. Put the snow peas and peas into the pan and stir-fry to mix well, then pour in the appropriate amount of water.

5. Bring the tofu to a boil over high heat and simmer slowly over low heat for 15 minutes to reduce the sauce.

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