Revolutionary vegetable stewed tofu
Overview
Caimingcai is also called wild chrysanthemum. It was called Caomingcai because the martyrs of Hainan Island used it to satisfy their hunger during the War of Liberation during the Anti-Japanese War. It tastes a bit like chrysanthemum and has more comprehensive nutrition. It is a mountain delicacy in modern life.
Tags
Ingredients
Steps
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Pick the vegetables, wash them, blanch them, drain them and chop them into small pieces.
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Cut the tofu into cubes and soak in salt water to remove the flavor and prevent it from breaking.
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Slice the ginger and green onion.
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Put oil in the pot. When the oil is hot, add green onion and ginger and stir-fry until fragrant. Add spicy bean paste and stir-fry until the red oil is red. Add half a bowl of water. Pour in the soaked and drained tofu and shrimp skin. After boiling, add 4 grams of salt. Add revolutionary vegetables. After boiling, turn off the heat and add chicken essence.
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Plate and serve. The fragrance of the vegetables and the spiciness of the tofu go well with rice.
