How to make Fermented bean curd cabbage with minced garlic

Health benefits

Water spinach: diuretic

Ingredients and materials

A handful of water spinach

Garlic Three Petals

Four pieces of Fermented bean curd

One tablespoon of Fermented bean curd juice

A spoonful of chicken essence

A little oil

How to make Fermented bean curd cabbage with minced garlic

1. Wash the water spinach, control the moisture, cut it into long sections, and separate the stem and leaves of the cabbage

2. Crush the garlic and cut it into small pieces

3. Shave Fermented bean curd with a fork and mix it with the soup evenly

4. Oil hot, saut é ed garlic shreds

5. First, put the vegetable stems into the pot and stir fry for a moment

6. Add Fermented bean curd sauce and stir fry

7. The stem of the vegetable has changed color and is somewhat wilted

8. Add the leaves and stir fry evenly

9. Add chicken essence and stir fry evenly. Turn off the heat

10. Stir fried cabbage with refreshing taste and strong Fermented bean curd aroma

Tips

Rinse the water spinach several times, then soak it in light salt water for fifteen minutes, rinse it clean again, and control the water level.

Stir fry the stems and leaves separately, so that the leaves can be cooked at the same time as the stems and avoid overcooking the leaves.

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