@ 南 食 召 's ginger wine can be used for cooking in addition to cooking noodles (https://www.xiachufang.com/recipe/1077949/) stewed meat (https://www.xiachufang.com/recipe/1078754/) . The wild amaranth sent by @ 青菜 园 公园 can't think of how to eat it at once. The garlic stir-fry is already tired, so I used ginger wine and fermented bean curd (the fermented bean curd is from Taiwan's Ning Kee, it tastes good ~). Next, I also cut a small red pepper, no seasoning is needed, and it is spicy and delicious. Eat radish in winter and ginger in summer. I'll count ginger. #Looking for the taste in memory #
|Ginger wine||1 tablespoon|
|Bean curd||Half block|
|Curd sauce||1 teaspoon|
Wild amaranth is cleaned, if there are too old stems, you can pinch off some. Cut red pepper into small pieces.
Mash half of the bean curd in advance, mix with 1 teaspoon of bean curd juice, and set aside.
Heat the oil in the pan, add 1 tablespoon of ginger wine, and fry it quickly.
Add wild amaranth and chili, stir fry until soft.
Pour the fermented bean curd and the fermented bean curd juice, and then just double.
The ginger and fermented bean curd I used: