Stir fried sweet potato leaves with bean curd(fu ru chao fan shu ye )

Stir fried sweet potato leaves with bean curd

Introduction:

"When I was a child, sweet potato leaves were used to feed pigs, and few people used them to cook. However, in recent years, because of its attractive health care function, it is increasingly favored by the world. Hong Kong people call it "the queen of vegetables", while the Japanese praise it as a new type of vegetable that can make people live a long life. Sweet potato leaves are rich in flavonoids, which have many health functions, such as antioxidation, improving human disease resistance, anti-aging, anti-inflammatory and anti-cancer. The fiber rich in sweet potato leaves can also speed up the operation of food in the intestines and stomach, which has the function of cleaning the intestines. This sweet potato leaf is planted in our yard. It's absolutely green. "

Production steps:

Step 1: pick the tender leaves of sweet potato leaves, tear off the epidermis on the stem and clean it.

Step 2: heat oil pan, saute minced garlic until fragrant.

Step 3: stir fry the fermented bean curd and mash it.

Step 4: stir fry the sweet potato leaves.

Step 5: stir fry sweet potato leaves until soft, then add sugar to taste.

Materials required:

Sweet potato leaf: 500g

Sufu: 4 pieces

Minced garlic: 2 tbsp

Sufu juice: 1 tbsp

Sugar: 1 teaspoon

Corn oil: 2 tbsp

Note: 1. Sufu is salty, so the salt can be put without or in an appropriate amount. 2. Blanch the sweet potato leaves with water to remove their astringency.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: sweet

Chinese PinYin : Fu Ru Chao Fan Shu Ye