Preserved bean curd and water spinach(fu ru kong xin cai )

Preserved bean curd and water spinach

Introduction:

"Now parents do not live together, sometimes feel lonely and helpless. Sometimes I think of the fragments of my previous life, and the memories of my childhood are just like yesterday. I believe my family is still around. Remember, every summer is our happiest and wildest time. Miss or dinner time: every day about 4:30 pm, my mother will make the meal. When the cabbage was on the market, my mother would make a fermented bean curd cabbage every day. Then we took a flat and wide bamboo basket and set out the dishes. We ran to the seaside with the rest of us. Under the woods, there were other neighbors. Let's put away what we've brought, and then we can eat. But the children are not eating their own food, but they go to the neighborhood's miso food (other's food is good). Blowing the sea breeze, sitting on the beach, a happy meal, chat, listen to the story. Ghost stories from mothers, gossip from adults and laughter from children reverberate in the sky for a long time. Before I knew it, it was sunset. "

Production steps:

Materials required:

Water spinach: 300g

Sufu: one piece

Garlic: 2 oyster sauce 15g

Oil: right amount

Oyster sauce: 15g

Soy sauce: 15ml

Salt: right amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Maotai flavor

Chinese PinYin : Fu Ru Kong Xin Cai