Stir-fried water fern with black bean and tomatoes

Stir-fried water fern with black bean and tomatoes

Overview

Due to climate and soil reasons, ferns are infested on the mountains here. Most people don't like to eat the ferns on these mountains, because water ferns are more delicious than mountain ferns. Common mountain ferns often have a bitter taste. After harvesting, they are boiled first, then soaked, and then soaked several times before they can be eaten. However, water ferns do not need to be boiled and soaked. After harvesting, you only need to pick out the old ones, and then wash them and fry them directly. Moreover, there is no need to drain the water from the water bracken and fry it immediately. It will be fresh and tender only when a little bit of water is stir-fried. Efficacy: Water bracken is sweet and cool in nature, and has the effects of promoting blood circulation, detoxifying, stopping bleeding and relieving pain. Treat fetal poison, phlegm accumulation, dysentery, bruises, etc.

Tags

Ingredients

Steps

  1. Remove the old leaves from water bracken, wash and set aside.

    Stir-fried water fern with black bean and tomatoes step 1

  2. Wash and slice tomatoes.

    Stir-fried water fern with black bean and tomatoes step 2

  3. Prepare some tempeh, mince garlic, and cut chili into sections.

    Stir-fried water fern with black bean and tomatoes step 3

  4. Heat the wok, pour in cooking oil and heat, add garlic, chili pepper, and tempeh and stir-fry over low heat until fragrant.

    Stir-fried water fern with black bean and tomatoes step 4

  5. Add tomatoes and stir-fry for a while.

    Stir-fried water fern with black bean and tomatoes step 5

  6. Add water bracken and stir-fry until cooked.

    Stir-fried water fern with black bean and tomatoes step 6

  7. Add appropriate amount of salt.

    Stir-fried water fern with black bean and tomatoes step 7

  8. Add light soy sauce and MSG and stir-fry evenly.

    Stir-fried water fern with black bean and tomatoes step 8