Fermented Bean Curd

Name: Fermented Bean Curd
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Water spinach; 1 piece Fermented bean curd (white); Some oil; Some salt; a little Shimizu

by Easy to cook

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Recently, Tongcai (also called water spinach) has been put on the market in large quantities. The prices of vegetables in the season are reasonable, and they taste different. Whether they are fried, boiled, or mixed, they are delicious. Today, the most common method in Cantonese cuisine, fermented bean curd, is fried. Hush! CD~

Ingredients

500g Water Spinach
1 piece Fermented Bean Curd (white)
Some Oil
Some Salt
a little Shimizu

Fermented Bean Curd

1. Ingredients: water spinach

2. Pick the vegetables, soak and wash

3. Pick up and drain the water

4. Heat the pan, add some oil

5. Pour the vegetables and stir fry on high heat, add a little water appropriately, and use the steam to make the vegetables cook faster and have a uniform color

6. Stir-fry the vegetables until 9 mature, add salt, add fermented bean curd

7. Flatten with a spatula, stir fry evenly and shovel

Tips:
Keep the high heat and stir fry to keep the dishes green. If you like a softer one, you can fry for a longer time. If you like a crunchy taste, you can add fermented bean curd and stir evenly.