Kudzu is a term for the vegetable in the picture.It's called green vegetables.Do you know what they are called in your area?Are they called hollow leafy vegetables?？Or heart-shaped vegetables??....
    I remember when I was a child, on the way to school through the vegetable fields in summer, there were lush green kudzu plants. Sometimes I had an urge to steal some, but my actions were clumsy and I lacked the, so I never stole any.Every spring and early summer, fresh kudzu is available at the market, although it costs twice as much as later crops, I still buy it because of a preference for novelty. In short, I am definitely one who tries new things.Kudzu is an excellent match with fermented tofu; without fermented tofu, kudzu loses some of its flavor when cooked.
    Sichuan pepper and fermented tofu stir-fried kudzu is a classicCantonese dish.In Guangdong, it can be found in both high-end restaurants and small eateries after the arrival of the kudzu season.In the past, when I stir-fried kudzu, there was often too much water, making its appearance and texture unsatisfactory. After reading some introductions, to maintain a crisp texture and green color for the kudzu, the key is to use high heat and quick cooking.Stewing the fermented tofu before adding it to the kudzu makes it even more delicious.

    Main ingredients

    400 grams of kudzu

    Auxiliary materials

    Red pepper10 grams Garlic cloves, 3 pieces Fermented tofu, 2 pieces A little fermented tofu juice Sugar, 5 grams Salt, 2 grams

    How to make stir-fried Sichuan pepper and fermented tofu kudzu

    1. Prepare the ingredients: wash the kudzu and cut it into segments; mix the fermented tofu, tofu juice, and sugar together; slice the red pepper finely and chop the garlic.2. In a wok, heat a small amount of oil to sauté the mixed fermented tofu seasonings3. Add the sliced red peppers and stir-fry them briefly.

    4. In another wok, heat some oil and sauté the chopped garlic.

    5. Add the kudzu and quickly stir-fry over high heat; it must be cooked quickly to maintain its crispness.

    6. When the kudzu is about 70-80% done, add the prepared seasonings and mix well. Adjust with a little salt according to taste before serving on a plate.

    Cooking tips

    Kudzu is rich in various vitamins and minerals; the tender shoots of kudzu contain calcium that is more than 12 times higher than in tomatoes, and also have abundant carotene.

    Fermenting tofu first and then adding it enhances the flavor. The fermented tofu already has a salty taste, so salt should be reduced accordingly.

    Water spinach is rich in various vitamins and minerals.Tomatoeshave calcium levels 12 times higher than in the tender shoots of water spinach, and contain more carotene.Mushrooms.2 Fermenting tofu paste before stir-frying makes the flavor even richer; remember to reduce salt when using fermented tofu paste.