Chinese Food
Stir fried Artemisia leaf with Tofu
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Chrysanthemum has a strong fragrance similar to wild vegetables. Every time I stir fry chrysanthemum, I only use the young stem and the upper leaves. And the old leaves on the lower part always have a big bowl. It's a pity to throw them away. In fact, they can be used for cold mixing.
Cooking ingredients
Cooking Steps
Step1:Tofu skin, also called chizhang, is cut into thin threads. Garland leaves are pinched to the old petioles, washed and draine
Step2:Boil a pot of boiling water. Put in the leaves. Scald them and take them out. Soak them in cold water. Drain them. Squeeze the water gently. Set aside
Step3:Cook tofu shreds for 2 minutes. Drai
Step4:Put shredded tofu in a big bowl. Let it cool slightl
Step5:Put a little oil in the small pot. Heat it. Stir fry the garlic
Step6:Pour in the soy sauce. Cook it slightly. Use the soy sauce for cold mixing. Cook it. It tastes better. Turn off the heat. Add the onion, vinegar, a little sugar, salt, monosodium glutamate and chili oil. Mix wel
Step7:Sprinkle on tofu shreds and garland leaves. Mix well
Cooking tips:There are skills in making delicious dishes.
