Pickled vegetables bloom at night, cooked with thick thousand-layer tofu shreds, exclusive

Name: Pickled vegetables bloom at night, cooked with thick thousand-layer tofu shreds, exclusive
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hot Dishes
Ingredients: 125 g A thousand layers thick silk; 120 g Pickled vegetables; 1 stick Night-blooming flower; to taste Salt; to taste MSG

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.

20 minNewMedium Hot Dishes Boil Light

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.