Shredded Fermented Bean Curd with Pepper

Name: Shredded Fermented Bean Curd with Pepper
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Tongcai; 10g Red pepper; 3 cloves garlic; 2 pieces Fermented bean curd; a little Fermented bean curd juice; 5g granulated sugar; 2g salt

by Connie Chen

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Tongcai is the name for the green vegetables in the picture. I don't know where you call it? Convolvulus? Macaroni dish? still is. . . . .
Remember, when I was a child, there were strong green vegetables in the vegetable plots on the way to school in the summer, and sometimes the urge to steal them sprouted. Unfortunately, the actions were clunky and guilty, and I had never steal them. At the end of spring and early summer, Tongcai is on the market. Although the price of Tongcai in the new market is two or three times later, I still buy it. It may be out of my liking for the new and disgusting with the old. In short, I definitely try the new family. Tongcai and fermented bean curd are a classic and perfect match. If the fermented bean curd is not fried, the flavor will be less.
The shredded fermented bean curd Tongcai is a classic Cantonese dish, and you can definitely order it in Guangdong no matter in high-end restaurants or small restaurants after Tongcai is on the market. I used to stir-fry tongcai with a lot of moisture, and the presentation and taste were not good. After reading some introductions, the secret to keeping the tongcai with a crisp texture and green color is to fry it quickly. The fermented bean curd is stir-fried and then added to the whole dish, which is very delicious. "

Ingredients

Shredded Fermented Bean Curd with Pepper

1. Prepare ingredients: Wash the vegetables, pick the sections, put the fermented bean curd, fermented bean curd juice and sugar together and mix well, cut the red pepper into thin strips, and mince the garlic

Shredded Fermented Bean Curd with Pepper recipe

2. Put a little oil in the wok, saute the fermented bean curd mixed seasoning

3. Add red pepper shreds and stir fry

4. Heat the oil in another wok, saute the garlic, add the vegetables, stir fry over high heat, you must use high heat

5. When the tongcai stir-fry until the seven or eighty mature, add the fried seasoning, stir fry a few times, let the seasoning mix evenly, you can add a little salt according to the taste, and serve it on the plate.

Tips:
1 Tongcai is rich in vitamins and mineral salts. In the tender shoots of Tongcai, the calcium content is more than 12 times higher than that of tomatoes and contains more carotene.
2 The fermented bean curd is stir-fried and then put it in for a richer flavor. The fermented bean curd has a salty taste. Remember to reduce the amount of salt