Water spinachHigh fiber content, promotes intestinal movement and detoxification.I often buy a bundle to cook at home.Sometimes I use minced garlic, sometimes I use red fermented bean curd or white fermented bean curd, with different flavors.I especially like the taste of white fermented bean curd.It is very easy to cook and does not require any special skills. Just cook it briefly and add fermented bean curd to season it, which is a healthy and cleansing dish, especially suitable for women who like to eat meat but also want to lose weight.

Recipe for White Fermented Bean Curd and Water Spinach

Ingredients

Main ingredients: 400g water spinachSeasonings:Peanuts2 tablespoons of oil, 1/3 teaspoon of salt, 4 cloves of garlic, 2 red chili peppers, 20ml of water,White fermented bean curd (1 block)Instructions

1. First, wash the water spinach thoroughly, then cut it into 3-5cm segments. Also, chop the garlic finely.

Chili pepperscut into strips, add to 20ml of cold water with fermented bean curd, stir until it becomes a fermented bean curd juice.2. Heat the pot, pour in enough peanut oil. When the oil is heated to 60%, add minced garlic and chili strips over low heat, stir-fry until the garlic turns yellow and becomes fragrant, then immediately add the water spinach. Add a little water around the pot and stir-fry immediately. Then add the prepared fermented bean curd juice.

3. Cover the pot for half a minute, then use a fork to thoroughly stir-fry the water spinach. This step requires quick action and precise timing, otherwise the dish is easy to discolor. Add salt and serve.

Recipe for White Fermented Bean Curd and Water Spinach (2)

Ingredients

Main ingredients: 200g water spinach, 4 blocks of white fermented bean curd.

Additions: Oil, garlic,Red chili pepperRed bell pepperInstructions

1. Wash the water spinach thoroughly and cut it into segments. You can separate the leaves and stems. Chop the garlic thinly. Mash the white fermented bean curd and add a little soup and water to make a fermented bean curd juice.

2. Put it in the pot, add a little

lardand vegetable oil, when the lard is heated, add minced garlic, stir-fry until the aroma comes out.2. First, add the water spinach stems, stir-fry evenly, then add the water spinach leaves, and stir-fry again.

3. When the water spinach is cooked, add the fermented bean curd juice and stir-fry for a while before serving. You can also add chopped red chili peppers to add flavor.

Recipe for White Fermented Bean Curd and Water Spinach (3)

Ingredients

Water spinach, red chili pepper, garlic, fermented bean curd, salt,

Chicken powder, sugar,PepperBlack pepperInstructions

1. First, remove the old leaves and old stems of the water spinach, then cut the tender parts into segments and wash them. Chop the garlic and chili peppers into minced pieces.

2. Make the fermented bean curd juice. In a small bowl, add fermented bean curd, sugar, salt, chicken powder, and water.

3. Heat the oil. When the oil is heated to 70%, add minced garlic and chili peppers to fry until fragrant, then add the water spinach.

4. Stir-fry over high heat. When the water spinach starts to darken and soften, immediately add the prepared fermented bean curd juice, stir-fry, then add a little pepper and stir-fry for a while before serving.

Tips for White Fermented Bean Curd and Water Spinach

1. Pay attention to cooking the water spinach with enough oil. Using lard to cook will not discolor and has a better flavor. Also, use high heat and stir quickly. If the heat is too low, the water spinach will be overcooked.

Do not cook too much at once, as it will not cook evenly and will be difficult to stir.2. White fermented bean curd and water spinach is a common

stir-frydish. Water spinach is rich in calcium and fiber, which promotes heart muscle contraction. It also has the effect of loweringbloodpressure.Also, do not cook too much at once, as it will not cook evenly and the flavor will be worse.Also, the amount of ingredients in one stir-fry should not be too large, as uneven heating will affect the taste.