Recipe: Pepper and bean curd

Home Cooking Recipe: Pepper and bean curd


The classic Cantonese-style stir-fry that is best for summer



  1. Heat the pot, pour a little oil, and then heat the oil and pour it into the bean curd.

  2. Quickly swive the spatula and fry the bean curd

  3. After the fermented bean curd is fried into a sauce, the spinach is washed and the old leaves are removed.

  4. Stir fry for 1 minute, add a little granulated sugar

  5. Add a little fine salt

  6. Stir fry evenly, add red pepper and appropriate amount of bean curd, stir well and serve.


Cooking experience: 1. It is not necessary to stir the vegetables for too long, three minutes, so as not to fry the dishes and lose the smooth taste; 2. The process of cooking should use a big fire, cook quickly, and prevent the loss of nutrients; 3. White fermented bean curd can be replaced by other fermented bean curd, but the flavor of the finished product will be different; 4. The fermented bean curd contains salt, do not put too much salt, adjust according to your own taste; 5. The addition of fine sugar can neutralize the saltiness of the dish and enhance the taste.

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