[fermented bean curd head dish](fu ru long tou cai )

[fermented bean curd head dish]

Introduction:

"I promised to upload this fern dish. We have to add tofu to fry it in Wuyishan. Have you ever eaten this fern dish? If you don't have one, try it! You're going to love it. Pteridium is also called fist dish, cat claw and dragon head dish. Scientific name: pteridiumaquilinum (Linn.) Kuhnvar.latiusculum (Desv.) Underw.exHeller It belongs to pteridiaceae. Most of them are distributed in sparse coniferous and broad-leaved mixed forest. The edible part of this plant is the immature buds. Pteridium aquilinum wild in the forest, mountain, pine forest, is no pollution of green wild vegetables, not only rich in a variety of vitamins needed by the human body, but also Qingchang Jianwei, Shujin Huoluo and other effects. Fern before eating by boiling water, and then immersed in cold water to remove odor, can be eaten. After treatment, the taste of Pteridium aquilinum is fragrant and smooth, and then mixed with seasoning, cool and refreshing, which is a rare excellent wine and dish. It can also be fried, processed into dried vegetables, made into stuffing, pickled into cans and so on. "

Production steps:

Step 1: fern.

Step 2: fold the moderate length segment.

Step 3: heat some boiling water, add fern and blanch for one minute.

Step 4: prepare the materials. Rinse the blanched Pteridium with cold water for several times.

Step 5: cut ginger, sweet red pepper, garlic, fragrant leaves and garlic.

Step 6: first mix a juice, two tbsp Sufu juice, a small piece of sufu.

Step 7: 1 tbsp of soy sauce, 2 tbsp of cooking wine, 2 tbsp of water, proper amount of chicken essence, stir well.

Step 8: heat the pot, add some lard, stir fry the fragrant leaves, shredded ginger and minced garlic.

Step 9: stir fry the fern over high heat for one to two minutes.

Step 10: put in the juice, don't turn it, wait for half a minute.

Step 11: add garlic and sweet red pepper.

Step 12: after the flavor of Sufu comes out, stir fry it for half a minute.

Materials required:

Pteridium aquilinum: moderate

Shredded ginger: right amount

Minced garlic: right amount

Garlic: right amount

Fragrant leaves: appropriate amount

Red sweet pepper: moderate

Appropriate amount: Lard

Soy sauce: 1 tbsp

Cooking wine: 2 tbsp

Water: 2 tbsp

Chicken essence: appropriate amount

Laopantou Sufu: moderate amount

Note: 1. Sufu has salty taste, so I didn't add salt, you can add appropriate amount according to the situation. 2. This dish can be delicious with some sugar, but I use laopantou sufu, which has a sweet taste, so I can add less or no sugar. 3. You can thicken the soup with proper amount, and the soup looks good with a little thick.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Fu Ru Long Tou Cai