Salted Mustard Green with Dried Bean Curd |
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Ingredients: 200g mustard green 4 pieces dried bean curd 1/2 red chili pepper 3 cloves garlic appropriate amount winter shrimps (spear littoral shrimps) Mixture1(1/2t thin soy sauce, 1/4t white pepper powder, 1/3t salt, 1/3t sugar) Mixture2(1/2t spice oil) [t = teaspoon; T = tablespoon; C= cup]
Method: 1)Remove the heads and tails of salted mustard green and cut into 0.5cm sections. Wash away the impurities, drain and boil in hot water for 12 minutes, then take out and drain again. 2)Dice the dried bean curd, fry the diced bean curd in hot oil, take out and drain. Wash and soak the winter shrimps in water and take out. Peel the garlic, remove the seeds of red chili pepper and mince both. 3)Heat 1T of oil in a pan and stir fry the winter shrimps, garlic and red chili pepper. Add the mustard green and dried bean curd and fry. Then, add Mixture1 and stir fry until the mixture is properly seasoned. Finally, sprinkle Mixture2 on top and serve on plate.
TIP: This is an easy-to-make and tasty appetizer. Appropriate spiciness is in harmony and with the fresh sweetness of mustard green and dried bean curd. Salted mustard green is a pickled vegetable and therefore requires repetitive washing with water to prevent the impurities or sands from damaging the taste of the whole dish. |
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