Dried Artemisia fragrans

Overview

Stir-fried dried bean curd with reed and mugwort is my mother's specialty. When it is brought to the table, it is fragrant and fragrant. The plate is emerald green and snow-white, which makes you appetite. The reed mugwort is crispy and the dried tofu is soft and fragrant. The aroma of artemisia is very special. It tastes like you are by a grassy river, full of the taste of spring.

Tags

• hot dishes
• artemisia
• dried white tofu
• salt

Ingredients

Steps

1. 1 Cut the artemisia into sections and cut the dried tofu into strips of about the same width. If you are particular about your knife skills, you can cut them into slightly finer pieces, as fine as the artemisia

2. 2 Turn on high heat and pour the oil into the pot after it is hot. You can control the amount of oil. I like it lighter, so I don’t put too much. In order to highlight the aroma of artemisia, this dish does not require stir-fried onions, ginger, and garlic. The only ingredients are oil and salt. When the oil is hot, pour in the artemisia. This dish needs to be kept on high heat. Stir-fry until the artemisia changes color slightly

3. 3 Pour in the dried tofu and continue to stir-fry

4. 4 Pay attention to the color of the artemisia. When it turns darker green, add salt. The amount of salt is adjusted according to your personal preference. Stir well and serve immediately. Remember not to fry for too long, otherwise the artemisia will not be crispy and tender.