Pickled mustard stem strips and angled loofah stir-fried with tofu skin, exclusive

Name: Pickled mustard stem strips and angled loofah stir-fried with tofu skin, exclusive
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hot Dishes
Ingredients: 2 stick angled loofah; 158 g Thick hundred-layer; 90 g Shredded pickled mustard tuber; to taste Salt; to taste MSG

Slivered pickled mustard stems lend briny crunch to tender angled luffa and silky tofu sheets in this light summer stir-fry. A quick toss over high heat preserves the vegetables' freshness while the zesty pickle shreds season the whole pan naturally.

30 minNewMedium Hot Dishes Stir-fry Light

Instructions

1
Ingredients: angled loofah, thick bean curd sheets, shredded pickled mustard tuber.
2
Peel the angled loofah, wash it, and then take it out.
3
Place it on the cutting board and cut it into rolling knife pieces.
4
Place the thick tofu skin on the cutting board and cut it into strips.
5
Next, put the cut thick tripe into boiling water, blanch it, and then take it out.
6
Heat oil in a pan, then add the cut angled loofah and stir-fry for a while.
7
Then, add the blanched thick tripe and shredded pickled mustard, along with an appropriate amount of water.
8
Stir-fry, stir-fry.
9
Finally, add an appropriate amount of salt.
10
Add an appropriate amount of MSG.
11
Season and stir-fry evenly to finish.