Shredded Fermented Bean Curd and Macaroni

Name: Shredded Fermented Bean Curd and Macaroni
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Macaroni dish; 3-4 tablets Fermented bean curd; Some Red pepper shreds; A few pieces Garlic slices

by Xingwu

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

The macaroni grown in my small vegetable pot is ready to be picked, and I feel so happy. For the first time to eat your own food, let's cook the most classic dish in Guangdong: shredded fermented bean curd and macaroni with beautiful taste. It turned out that the food I grew it tasted differently. . . . . It takes 15 minutes from the plate to the mouth, that's a cool one.

Ingredients

Shredded Fermented Bean Curd and Macaroni

1. You can fry a plate and pick it happily

Shredded Fermented Bean Curd and Macaroni recipe

2. Washing, without fertilizers and pesticides, it’s much easier to wash

3. Shred the red pepper. We use dried red pepper, which feels that the taste will be more complex and strong. Four small pieces of fermented bean curd, make them into a paste. Chop the garlic and cut a few knives for later use

4. After adding the oil, do not wait for the oil to overheat, then add shredded pepper and garlic to saute, then add the crushed fermented bean curd, wait until the temperature of the oil rises, immediately serve and stir fry quickly. Basically, the dishes with fermented bean curd do not need chicken essence. At least put it on the plate, and it's done in a minute or two! It’s so delicious, it’s a great meal

Tips:
Personally, I think that the oil for fried vegetables is slightly larger than the other ones, so that if the oil is big, the vegetables will be more bright and delicious when fried, and they will be quickly stir-fried. It is recommended to use long chopsticks and a spatula together. If you put your left and right hands together, the fry will be more even and faster.