Porcelain Bean Curd

Name: Porcelain Bean Curd
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Broad Beans; 100g Pickled vegetables; 1 tsp salt; 1 tsp Sugar

by Eyebrow

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

My mother-in-law grows broad beans every year because my husband and I love them. But no matter how you like to eat, you can’t eat every day. The mother-in-law peeled off the broad beans and packed them in the refrigerator.
Stir-fried broad bean petals with pickled vegetables is really rare during the New Year!

Ingredients

400g Broad Beans
100g Pickled Vegetables
1 tsp Salt
1 tsp Sugar

Porcelain Bean Curd

1. Rinse the broad bean petals and drain the water.

2. Wash the pickled vegetables and cut into sections, about 1cm in length.

3. Heat up the wok, pour more oil, and eat the oil with pickled vegetables.

4. Stir-fry vegetables with snow.

5. Stir fry the watercress until the watercress changes color.

6. Add water to the ingredients and cook until the watercress blooms.

7. Season with salt, sugar, and serve.

Tips:
1 When pickled vegetables eat oil, use more oil than usual when cooking vegetables.
2 Douban is only delicious when it is sandy, so it is cooked until it blooms. Of course, if you don’t like slushy watercress, just cook it as much as you like.