Tongcao Jianpi Qingre, fermented bean curd and appetizer, the two match, complement each other, it is summer food. The bean curd is generally fried in a frying pan. Now I will introduce an oil-free and cold-mixing method. Try it.
Remove the old leaves and wash them.
Add two tablespoons of boiled water and appropriate amount of sugar to the fermented bean curd. Stir well until no particles.
The bean curd is sieved once to make it more delicate.
After the water is opened, the water is broken into the vegetable.
The cut-off code of the dish is in the dish and topped with the bean curd.
In order to keep the green vegetables fresh, add some salt and a few drops of oil to the boiling water.