Spinach Mixed with Bean Curd

Name: Spinach Mixed with Bean Curd
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g spinach; 100g Bean curd; 1/2 piece carrot; 6 cloves garlic; 5 Red chili; Some White sesame; 20 capsules pepper; 20g Balsamic vinegar; 8g Soy sauce; 3g salt; Some Peanut oil

by Nuan Nuan Shang

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Brunch is popular on Weibo. I, a procrastinating housewife, also catches up on the trend. Lunch + dinner will be resolved together, and have a late lunch. While Thu Sheng was not at home, I bought green spinach. When I went home, I shredded spinach, carrots, and tofu skins and blanched them. Adding minced garlic and chilies were poured in hot oil. In less than 3 minutes, you can get a refreshing small cold dish. The mung bean porridge with boiled glutinous glutinous sand is a simple meal that relieves heat and is comfortable.

Spinach Mixed with Bean Curd

1. Rinse the tofu skins and cut into shreds, boil the tofu skins in a pot of water for 1 minute, then remove the water to control

2. Peel and shred the carrots, blanch them in hot water for half a minute, and remove the water.

3. Select the spinach, wash and cut into small sections, blanch in the soup pot and dry the water for later use

4. Thinly slice the garlic into fines, wash the dried chili and wipe off the water and cut into sections

5. Put the processed bean curd, carrot shreds, and spinach into a large cooking bowl, and put the minced garlic and chili on the top

6. Put a little more peanut oil in the pan, stir up the peanut oil on a low heat and pick out the aroma, then turn the peanut oil to medium heat and turn it off until it smokes.