Shredded Turnip with Tied Tripe Exclusive
Tofu knots braise with savory dried kohlrabi shreds until they plump up and soak in the fermented, salty-sweet broth. Chewy bean curd meets crunchy preserved vegetable in this humble homestyle pairing, made for ladling over rice.
Instructions
- 1
Ingredients: tofu skin knots, shredded dried turnip.
- 2
Soak the shredded dried rutabaga in clean water for 10 minutes.
- 3
Then, take out the soaked shredded rutabaga and drain the water.
- 4
Heat oil in a wok, then add the folded bean curd sheets and stir-fry.
- 5
Next, add an appropriate amount of water.
- 6
Add an appropriate amount of soy sauce.
- 7
Add an appropriate amount of salt.
- 8
Add an appropriate amount of zero-calorie sugar.
- 9
Season and cook for 5 minutes.
- 10
Then, cook the shredded rutabaga for 2 minutes and it's done.
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Ingredients
Main Ingredients
- Louver knot200 g
- Dry shredded turnip60 g
Seasonings
- Soy sauceto taste
- Saltto taste
- Zero-calorie sugarto taste