Stir-fried Bean Curd with Garland Chrysanthemum
1.
Prepare the required materials
2.
Pick the yellow leaves and old parts of Chrysanthemum vulgare, cut the red pepper and ginger into shreds
3.
Add water to the pot and bring it to a boil, add a little oil and salt
4.
Pour garland chrysanthemum
5.
Blanch the chrysanthemum vegetable
6.
Then pick up and serve
7.
From the new start, put the chili and ginger in the frying pan and fry it for a fragrance
8.
Add fermented bean curd
9.
Stir fry the fermented bean curd
10.
Add an appropriate amount of water to boil
11.
Add a little salt to taste
12.
Finally, pour the boiled fermented bean curd soup into the dish containing the chrysanthemum vegetable
Tips:
Chrysanthemum chrysanthemum in the vegetable market usually has two types: pointed leaves and round leaves. Chrysanthemum acuminata is also called Chrysanthemum vulgare or Chrysanthemum variabilis. It has small leaves, many nicks, and tastes japonica, but has a strong fragrance. Chrysanthemum rotundifolia is also called Chrysanthemum vulgare or Chrysanthemum sylvestris. It has wide leaves, shallow nicks, and soft taste. .
The color of Chrysanthemum chrysanthemum is tender and dark green; it is not advisable to discard Chrysanthemum chrysanthemum whose leaves are yellow, the tip of the leaf begins to wither, or even black and shrink. The stem or cut brown also indicates that it has been left for too long.
Chrysanthemum chrysanthemum chooses the ones with short stems and moderate thickness. Generally, the shorter the stems, the more tender they are. The thick stems and hollow Chrysanthemum chrysanthemum are mostly overgrown, and the leaves are thick and hard.
In addition, chrysanthemum chrysanthemum is easy to bolt in spring, don't buy bolted ones, it is better to choose ones without flower buds.
