The spinach is so delicious. It is enough to use only the bean curd. Today I am using red bean curd
First remove the old leaf stem from the spinach, wash it, and then put it in half at the stem and leaf boundary, then cut it into inches to control the dryness.
A bundle of water spinach, about 1/3 of bean curd plus 1 teaspoon of bean curd, so salty just enough, stir the bean curd and the bean curd into juice, if it is too thick, add 1 tsp of water Wait for use.
Heat the wok and heat it. Put 1 tbsp of oil. Turn the pan and let the oil evenly distribute in the pan. Stir the spinach and stir fry until the color turns green. Then the spinach leaves are quickly stir-fried until the leaves are soft. Pour in the bean curd, turn off the heat, stir well with the waste heat of the pan.
You must use a big fire to stir the dish. It’s a little faster. This will ensure the taste of the dish, and if it is fried, it will not produce any water. Remember not to put any other spices. Three elements, the leaves and stems are separated, the water is controlled, and the fire is quickly fried.