I miss the freshness of the south, so I use the scent of the peas and the spicy bean curd. Simple, fast.
Wash the tip of the pea and lick off the old leaves and old stems.
2. Heat the oil into the olive oil, pour the tip of the peas, stir fry until the color turns dark green, pour the broth or water, and eat it. 3. Put the south bean curd in the hand, use a spatula to gently cut the tofu into even small pieces and place the pan. After two minutes, the pan is ready.