Stir-fried Bean Curd Materials: 500g tender bean curd 50g dried shrimps soaked in water 25g salted potherb mustard garlic bolt Preparations: Rinse the potherb mustard, squeeze out the water, chop finely. Mince the dried shrimps, cut the garlic bolt into pieces. Peel the bean curd, stir to make a paste. 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.