Stir-fried Sweet Potato Leaves with Fermented Bean Curd

Name: Stir-fried Sweet Potato Leaves with Fermented Bean Curd
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Sweet potato leaves; 4 pieces Fermented bean curd; 2 tbsp Minced garlic; 1 tbsp Fermented bean curd juice; 1 teaspoon Sugar; 2 tbsp Corn oil

by elmonte

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

When I was young, sweet potato leaves were used to feed pigs, and few people used them for cooking. However, in recent years, it has been increasingly favored by the world because of its attractive health care functions. Hong Kong people call it the "Queen of Vegetables", while the Japanese admire it as a new type of vegetable with longevity. Sweet potato leaves are rich in flavonoids, which have various health effects such as anti-oxidation, improving the body's disease resistance, delaying aging, anti-inflammatory and preventing cancer. The fiber rich in sweet potato leaves can also speed up the circulation of food in the intestines and stomach, and has the effect of cleaning the intestines.

This sweet potato leaf is grown in our own yard and is absolutely green. "

Ingredients

Stir-fried Sweet Potato Leaves with Fermented Bean Curd

1. Pick the sweet potato leaves, tear off the skin on the stems, and clean them.

Stir-fried Sweet Potato Leaves with Fermented Bean Curd recipe

2. Heat up a pan and saute the minced garlic.

3. Stir-fry the fermented bean curd for a while and mash it.

4. Add sweet potato leaves and stir fry.

5. After the sweet potato leaves are fried softly, just add sugar to taste.

Tips:
1. Fermented bean curd is salty, so salt can be left on or in an appropriate amount.

2. The sweet potato leaves can be blanched with water first to remove the astringency.