【sufu Faucet Dish】

Name: 【sufu Faucet Dish】
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Bracken; Some ginger; Some Minced garlic; Some garlic; Some Bay leaf; Some Red Bell Pepper; Some lard; A tablespoon Soy sauce; 2 tablespoons Cooking Wine; 2 tablespoons Shimizu; Some Chicken Essence; Some Old pantou fermented bean curd

by Ball kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I promised to upload this fern dish. Our Wuyishan stir-fried dish must be delicious with fermented bean curd. Do you know if you have eaten this kind of fern? If not, try it now! You will love it.
Bracken is also called fist dish, cat's claw, and dragon head dish. Scientific name: Pteridium aquilinum (Linn.) Kuhn var. latiusculum (Desv.) Underw.ex Heller, belonging to the Pteridium family. It is born in sunny areas in shallow mountainous areas, mostly distributed in sparse coniferous and broad-leaved mixed forests. The edible part is unexpanded young leaf buds.

Pteridium aquilinum is wild in forests, mountains, and pine forests. It is a green wild vegetable without any pollution. It is not only rich in vitamins needed by the human body, but also has the effects of clearing the intestines and stomach, relaxing muscles and collaterals.

The bracken is blanched in boiling water before being eaten, and then immersed in cold water to remove the peculiar smell, and then it can be eaten. The processed bracken has a fragrant and smooth taste, and is mixed with seasonings, which is cool and refreshing. It is a rare and excellent wine. It can also be fried, processed into dried vegetables, made into fillings, pickled into cans, etc. "

【sufu Faucet Dish】

1. Bracken.

2. Fold into sections of moderate length.

3. Boil an appropriate amount of boiling water, add the bracken and blanch for one minute.

4. Prepare the ingredients, and rinse the bracken in cold water several times for later use.

5. Shred the ginger, cut the sweet red pepper, mince the garlic, cut a few pieces of bay leaves, and cut the garlic into oblique sections.

6. First make a juice, two tablespoons fermented bean curd juice, a small piece of fermented bean curd.

7. One tablespoon of light soy sauce, two tablespoons of cooking wine, two tablespoons of water, an appropriate amount of chicken essence, and stir well.

8. Heat the pot, put a proper amount of lard in it, it is more fragrant, add bay leaves, shredded ginger, and minced garlic to fry for a fragrant fragrance.

9. Add the bracken and stir fry for one to two minutes.

10. Add the mixed juice, don't turn it, wait for half a minute.

11. Add garlic and sweet red pepper.

12. After the fermented bean curd aroma comes out, stir-fry on high heat for half a minute and it will be out of the pot.

Tips:
1. The fermented bean curd is already salty, so I didn't add salt. You can add it in an appropriate amount according to the situation.

2. This dish can be delicious with some sugar, but I used old pantou fermented bean curd, which has a sweet taste, so you can add less or no sugar.

3. Appropriate thickening of thin gorgon, the soup is a bit sticky and beautiful.