Stir fried dried bean curd with tender Wormwood Leaves(nen ai ye tou chao dou fu gan )

Stir fried dried bean curd with tender Wormwood Leaves

Introduction:

"In fact, I used to be very sensitive to the smell of Artemisia argyi leaves. I think it's strange. But I don't know when I started, but I have a special preference for this plant. Falling in love with its bitter taste is like balsam pear. The more I eat, the more I love it. When I think of it, my mouth will be full of saliva ~ ~! Sun dried Wormwood Leaves can soak feet and cook eggs! Since the fresh Artemisia argyi leaves can be used as Green League, the tender stem of Artemisia argyi leaves can also be fried and eaten. Try it ~ ~ ~ ~ ha ~ ~! I divided the collected Artemisia argyi leaves into two parts, the tender head for one part, ready to fry and eat, and the leaves for another? Ha ha, let's sell a little story. Let's listen to next time

Production steps:

Step 1: put 5 grams of alkali in a boiling water pan, wash the tender Wormwood Leaves and blanch for 3 to 5 minutes.

Step 2: pick it up and rinse it in cold water for a few days.

Step 3: squeeze dried Artemisia argyi leaves, shred dried beans, shred pepper, forget to pat garlic.

Step 4: make an oil pan, add dried red pepper and minced garlic, stir up the fragrance.

Step 5: pour the blanched tender wormwood leaf head and shredded dried tofu into the pot and stir fry.

Step 6: put some salt into the pot.

Materials required:

Moxa leaf head: moderate amount

Dried tofu: right amount

Dry red pepper: right amount

Minced garlic: right amount

Salt: right amount

Note: the tender wormwood head must be floated several times, otherwise it's a little too bitter ~ ~ ~ this dish has the light bitter characteristic of wormwood! I don't know if I don't try. I can't forget if I try!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Original

Chinese PinYin : Nen Ai Ye Tou Chao Dou Fu Gan