Chinese Food
Lard, pepper, shredded bean curd, general dish - collective memory of the post-80s generation
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This is the collective memory of the post-80s. When I was a child, I didn't live up to the present standard. I had to choose imported snacks; I had to choose meat dishes to suit my taste; I didn't even think the rice was too hard to be rotten. At that time, it was only for a period of time to eat meat. The most impressive dish at night was a plate of green vegetables stir fried with lard. Grandma would not make any difference. She only put lard and salt. Before leaving the pot, put some garlic. But it was better to get the juice from the tender vegetables. The pot was very hot and fierce. Put a handful of them on the same hot cooked rice. When the vegetable juice seeped in, it dyed the rice dark green and dark green. Tongcai is planted at home. It's all planted according to the season. Although there are other different dishes on the table with the change of the season, none of them impressed and nostalgic me. It's tongcai season now. There are two kinds of tongcai in the market. One is green stem, the other is white stem. Grandma said that green stem is more fragrant. But actually, green stalks are divided into two parts in my observation
Cooking ingredients
Cooking Steps
Step1:Wash the vegetables. Divide them into leaves and put them in a basket to drai
Step2:Stem another basket to drain
Step3:Mash the garlic; shred the red pepper; mash the bean curd with a spoon
Step4:Dig in a piece of lard in a hot pot. Add garlic and fry for a few seconds after melting
Step5:Pour in the stem and stir fry until the color is darker
Step6:Pour in the cabbage leaves and stir fry until soft
Step7:Pour in the bean curd and continue to stir fry
Step8:Add salt to taste and sprinkle with shredded red pepper, stir fry evenly, then you can leave the pot.
Step9:Finished product display
Step10:Finished product display
Cooking tips:1. It's easier to stir fry when you knead the stem; 2. If you like the taste of raw garlic, the mashed garlic can be put together with the shredded red pepper before you leave the pot; 3. It's easier to crush the beancurd block with a little bit of rotten milk. The fried dish will be more tender and smooth; 4. The beancurd is very salty. If the dish is less salt according to your taste, it can not be put at all; 5. It's more delicious to mix chicken powder. But it's personal I think it's delicious. There are skills in making delicious dishes.
