Stir fried soybean paste with sweet potato leaves

Stir fried soybean paste with sweet potato leaves

Introduction:

"About Chaozhou cuisine, Mr. Wang Zengqi once wrote a picture - Guilin Shanshui cave. Chaozhou cuisine is delicious. Our Chaozhou cuisine is good at cooking seafood, paying attention to the original flavor and keeping in good health. In Chaoshan, there are many well-known ancient ballads, such as youhuodi song about vegetables and fruits and Nan'ao fishing song about seafood We just follow these songs to find food. Speaking of health preservation, everyone is a gourmet. In his chaocai Tianxia, teacher Zhang Xinmin collected a ballad about local famous things. It says: son in law in January, leeks in February; eating leaves in the Dragon Boat Festival is better than taking medicine In May of the lunar calendar, we may as well eat more leaves as we like

Production steps:

Step 1: select tender sweet potato leaves.

Step 2: just take off the tender leaves and clean them.

Step 3: boil some salt under the water.

Step 4: heat the sweet potato leaves twice until discolored, and then remove.

Step 5: take out the sweet potato leaves and drain the water

Step 6: peel the garlic and chop it into minced garlic.

Step 7: peel the garlic and chop it into minced garlic.

Step 8: oil hot pot, garlic, stir fry with medium and small fire, stir fry until golden.

Step 9: turn to high heat, add sweet potato leaves, Puning bean paste

Step 10: stir fry it evenly and serve on a plate.

Materials required:

Sweet potato leaf: 500g

Puning bean paste: 1 tbsp

Salt: 1 / 2 teaspoon

Cooking oil: 1.5 tbsp

Note: when stir frying sweet potato leaves, it is necessary to blanch them with boiled water with salt to remove their bitter taste; in addition, sweet potato leaves must be thick and oily to taste delicious.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh