In March, my family eats this dish three times a day. It costs 2 yuan per kilogram, and it's fresh and fragrant, even more fragrant than meat.

As the saying goes, scallion greens for February (lunar calendar), leeks in February, are the most golden tasting times. It's right to eat leeks in spring! Leeks after the spring rain, growing vigorously, are emerald green and tender, a rare delicacy in spring. Leeks cost 2 yuan per kilogram, cheap and crisp, with a unique fragrant aroma, and many people love to eat it. It contains a large amount of cellulose, which helps promote the human body's intestinal digestion and absorption.

Besides leeks and sprouts mentioned above, the most tender vegetable in the season is sprouts. Sprouts are considered one of China's four major inventions by Westerners. They are sweet, crisp and tender, high in fiber and low in calories, and are a particularly healthy vegetable. Eating sprouts can also achieve a good slimming effect. I recommend this dish of leeks and sprouts stir-fried with dried tofu, a seasonal vegetable, for everyone to try. It's great for drinking, sending food, and eating. It’s one that you can't stop eating once you start. The dried tofu is a common bean product we often eat, with a rich bean fragrance, combined with tender leeks and sweet sprouts, a combination of crispness and tenderness, fragrant and delicious, appetizing and good for eating, more appetizing the more appetizing it is, and you can finish it in minutes. Leeks and sprouts stir-fried with dried tofu is a simple and delicious home-cooked dish, beautiful, delicious, and good for eating.

Leeks and Sprouts Stir-fried with Dried Tofu

Ingredients: leeks, sprouts, dried tofu, red bell pepper, garlic, oyster sauce, light soy sauce, salt

Instructions:

1 Wash the dried tofu clean, and cut the dried tofu into small pieces. Cut the red bell pepper into small pieces and prepare it.

2 Wash the sprouts and leeks and cut them into small segments and prepare them.

3 Pour water into the pot, add the dried tofu, bring to a boil, and remove the bean flavor after boiling for 1 minute, then drain and set aside.

4 Add oil to the pot, add minced garlic and slowly fry out the fragrance.

5 Add dried tofu and red bell pepper, stir-fry over high heat for about 2 minutes until the red bell pepper is slightly softened, add 1 spoonful of oyster sauce and 1 spoonful of light soy sauce to marinate and stir-fry well.

6 Add sprouts and leeks, stir-fry quickly for 1 minute. Sprouts and leeks are very easy to cook, and don't stir-fry for too long, otherwise they will lose their tenderness, stir-fry quickly.

7 Finally, add a spoonful of salt to season and stir-fry evenly, then turn off the heat and serve.

Done! The recipe is very simple. If you don't know what to eat, remember to try this dish for a different taste! It’s a ‘one-treasure’ dish in spring, 2 yuan per kilogram, fresh, tender, and helps strengthen the spleen, you’ll regret not eating it!

This is Mom’s sharing of Leeks and Sprouts Stir-fried with Dried Tofu. If you have different opinions, welcome to leave a message to share. If you have a better method and like to eat or want to eat, please also leave a message. I welcome your sharing, comments, forwarding, and collection. Your forwarding and comments are the greatest help and encouragement to Mom, thank you everyone! Love you~ All pictures and text are original works by Mom’s Food Notes, and unauthorized media shall not be plagiarized, and plagiarism will be pursued.