Pickled vegetables bloom at night, cooked with thick thousand-layer tofu shreds, exclusive
Pickled greens and tender bottle gourd simmer with silky thick tofu sheets in a light, briny broth. The fermented tang brightens the mild gourd while the tofu sheets turn soft and slippery, a soothing everyday soup-stew for simple meals.
Instructions
- 1
Ingredients: thick tofu skin strips, pickled vegetables (washed and chopped), night-blooming cereus (washed).
- 2
Take 125 grams of thick tofu sheet strips and place them on a plate.
- 3
Peel the night-blooming cereus and place it on the cutting board, then cut it into large, angled pieces.
- 4
Heat oil in a wok, then add the chopped night-blooming flowers and salted vegetables and stir-fry.
- 5
Then, add the thick sliced tofu along with an appropriate amount of water.
- 6
Stir and cook for 5 minutes.
- 7
Then, add an appropriate amount of salt. (Taste and adjust the salt)
- 8
Add an appropriate amount of MSG.
- 9
Mix in the seasonings evenly to finish.
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Ingredients
Main Ingredients
- A thousand layers thick silk125 g
- Pickled vegetables120 g
- Night-blooming flower1 stick
Seasonings
- Saltto taste
- MSGto taste