When I was a child, sweet potato leaves were used to feed pigs, but few people used them to cook. However, in recent years, it has been increasingly favored by the world for its attractive health care functions. People in Hong Kong call it the "Vegetable Queen", while the Japanese admire it as a new vegetable that will lead to a long life. Sweet potato leaves are rich in flavonoids, which have various health effects such as anti-oxidation, improving the body's disease resistance, delaying aging, anti-inflammation and cancer prevention. The fiber rich in sweet potato leaves can also speed up the movement of food in the intestines and intestines, which has the effect of cleaning the intestines.
This sweet potato leaf is grown in my own yard and is absolutely green.
stir-fried sweet potato leaves with fermented bean curd
By AlexisHessel
Recipe Recommendations
- SUFU 4 pieces
- minced garlic 2 tablespoons
- sugar 1 teaspoon
- corn oil 2 tablespoons
- sweetening
- fried
- half an hour
- simple
Steps for stir-fried sweet potato leaves with fermented bean curd
1
Pick the tender leaves of sweet potato leaves, tear off the skin on the stem, and wash it.
2
Heat the oil pan and saute the minced garlic until fragrant.
3
Stir in the fermented bean curd slightly and mash it.
4
Add sweet potato leaves and stir fry.
5
Stir fry the sweet potato leaves until soft, add sugar to taste.stir-fried sweet potato leaves with fermented bean curd Make Tips
1. Fermented bean curd is salty, so salt can be omitted or added in moderation.
2. Sweet potato leaves can be blanched first to remove the astringent taste.