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Stir-fried Bean Curd

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    500g tender bean curd
    50g dried shrimps soaked in water
    25g salted potherb mustard
    garlic bolt

  1. Rinse the potherb mustard, squeeze out the water, chop finely.
  2. Mince the dried shrimps, cut the garlic bolt into pieces.
  3. Peel the bean curd, stir to make a paste.
  4. Heat the oil to 6-fold hot, drop in minced scallion and ginger to season the oil, drop in bean curd paste, dried shrimp, minced potherb mustard, cooking wine, and salt, stir-fry for 3 minutes, transfer to a plate, sprinkle with garlic bolt pieces.

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