Stewed bean curd with potherb mustard

Stewed bean curd in potherb mustard with high-quality soybeans in the northeast, creating a big tofu with tender water in the northeast. Eating with potherb mustard, it can be fried and stewed, with white and green alternating, one soft and one hard, and the entrance is moderate in Zhang Chi. Ingredients: tofu, pickled potherb mustard, chicken essence, onion and ginger. Production method: ① Cut tofu into pieces. (2) set the pot on fire, heat the oil to 70%, add the mustard seeds and stir-fry for a few minutes, add water, bring to a boil, add the bean curd, add chicken essence, onion and ginger, and after the fire is boiled, stew for about 15 minutes.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)