Stir-fried Bean Curd with Leek

Stir-fried Bean Curd with Leek

by Warm years

4.6 (1)







The unique aroma of leek comes from the sulfide contained in it. These sulfides have certain bactericidal and anti-inflammatory effects and help the human body to improve its own immunity. However, this kind of sulfide is easy to volatilize when heated, so you must stir fry the leeks quickly. If all the leeks are fried into a wilted state, their unique flavor will be lost.
Leeks are delicious and versatile, and are good partners with meat, eggs, fish, shrimp and shellfish. I especially like adding a handful of leeks when cooking seafood. The combination of the two is exceptionally delicious. Leek is not only suitable for meat, but also for vegetarian. The combination of bean sprouts and dried tofu has a different umami flavor. Stir-fried five-spice dried bean curd with leeks, only two or three seasonings are needed, and a good meal can be completed in a few minutes.


Stir-fried Bean Curd with Leek

1. Thinly sliced dried tofu

2. After washing the leeks, cut off the top of the roots and cut into inch sections

Stir-fried Bean Curd with Leek recipe

3. Put an appropriate amount of oil in the pot, heat it for 60% and then add the pepper powder to sauté (if there is no powdered pepper powder on the surface of the dish, you can use the peppercorns to fry them in the oil pan and remove them)

4. Put the dried tofu in the pot and stir fry

Stir-fried Bean Curd with Leek recipe

5. Add a spoonful of light soy sauce and stir fry evenly

6. Add the leek roots and stir fry

Stir-fried Bean Curd with Leek recipe

7. When the leek roots are fry until they are broken and discolored, add the leek leaves and stir fry evenly

8. After stir-frying the leek leaves, add appropriate amount of salt and turn off the heat. Use the remaining heat in the pan to stir evenly and then out the pan

Stir-fried Bean Curd with Leek recipe


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