Garlic fermented bean curd and water spinach

2024-06-21 04:13:30  Views 2 Comments 0

Health benefits

Water spinach: enhance immunity, protect eyesight, fight cancer and prevent cancer

Ingredients

Water spinach ( handful )
Garlic ( Three cloves )
Fermented bean curd ( Four pieces )
Fermented bean curd juice ( One tablespoon )
Chicken essence ( Tip of a spoon )
Oil ( a little )

How to make garlic fermented fermented water spinach

  • Illustration of how to make garlic fermented bean curd and water spinach 1

    1.Wash the water spinach, drain it, cut into long sections, and separate the stems and leaves

  • Illustration of how to make garlic fermented fermented water spinach 2

    2.Crush the garlic, then cut it into diced pieces

  • Illustration of how to make garlic fermented bean curd water spinach 3

    3.Crush the fermented bean curd with a fork and stir well with the soup

  • Garlic fermented bean curd Illustration of how to make water spinach 4

    4.Heat oil and sauté minced garlic

  • Illustration of how to make garlic fermented bean curd and water spinach 5

    5.First put the vegetable stems into the pot Stir-fry for a while

  • Illustration of how to make garlic bean curd and water spinach 6

    6.Add fermented bean curd sauce and stir-fry

  • Illustration of how to make garlic fermented fermented water spinach 7

    7.The stems have changed color and become wilted

  • Illustration of how to make garlic fermented fermented water spinach 8

    8.Add the leaves and stir-fry evenly

  • Garlic bean curd Illustration of how to make water spinach 9

    9.Add chicken essence and stir-fry evenly, turn off the heat

  • Illustration of how to make garlic fermented fermented water spinach 10

    10.A refreshing and rich flavor The water spinach with the aroma of bean curd is ready

Tips

Rinse the water spinach several times, soak it in light salt water for fifteen minutes, rinse it again and control the water.
Stir-fry the vegetable stems and leaves separately, so that the leaves and vegetable stems can be cooked at the same time to avoid over-frying the leaves.

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