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

Preserved bean curd and water spinach

Introduction:

"I bought a few cookbook in the supermarket, and the book didn't say it in detail. I thought about frying it myself, and it tasted very good. I didn't buy water spinach. My husband planted it downstairs. He watered it every day. It's green food. "

Production steps:

Step 1: wash the water spinach, remove the yellow leaves and pinch the old stem. 2. Put Sufu into a small bowl, add a little water, and then grind it into Sufu with a small spoon. 3. Chop garlic. Cut the millet pepper into sections.

Step 2: add proper amount of oil, heat 50%, enlarge minced garlic and millet pepper, stir fry until fragrant

The third step: put in the water spinach, stir fry for a while, then turn the sausage into pickled tofu and sugar, stir fry evenly until the color of the cabbage becomes deeper and the leaves become soft.

Step 4: Set

Materials required:

Water spinach: moderate

Sufu: moderate amount

Millet pepper: 2

Garlic: right amount

Sugar: 1 tsp

Note: if there is too much water spinach, you need to put some salt. I don't put salt in the fried water spinach because there is little water spinach and there is a salty smell in the sufu.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Fu Ru Kong Xin Cai