Spicy water spinach(la ban kong xin cai )

Method of spicy mixed water spinach:

Raw materials for making spicy mixed water spinach:

Fresh water spinach, 300g; red pepper, 150g; refined salt, 10g; scallion, 5g; shredded ginger, 10g; monosodium glutamate, 5g;

Processing steps of spicy water spinach

(1) Remove the roots, leaves and stems of water spinach, wash and control the water content, change the knife into 1.5cm long section, marinate with 5g salt for 2 hours, then drain the water.

(2) Remove the stem and seed of the red pepper, wash it, cut it into thick shreds with a knife, scald it with boiling water, put it in cold water for a while, and control the moisture.

(3) In a bowl, stir the water spinach stalk, shredded red pepper, refined salt, scallion, shredded ginger, zanthoxylum oil and monosodium glutamate to serve.

Characteristics of spicy water spinach:

It has bright color, crisp and tender taste, spicy taste and rich nutrition.

Spicy water spinach

Spicy mixed water spinach is a delicious food, the main production materials are tender water spinach, red pepper and so on.

Introduction to menu

Spicy water spinach

[Characteristics] it has bright color, crisp and tender taste, spicy taste and rich nutrition.

[raw materials] fresh water spinach, 300g; red pepper, 150g; refined salt, 10g; scallion, 5g; shredded ginger, 10g; monosodium glutamate, 5g;

Production method

(1) Remove the roots, leaves and stems of water spinach, wash and control the water content, change the knife into 1.5cm long section, marinate with 5g salt for 2 hours, then drain the water.

(2) Remove the stem and seed of the red pepper, wash it, cut it into thick shreds with a knife, scald it with boiling water, put it in cold water for a while, and control the moisture.

(3) In a bowl, stir the water spinach stalk, shredded red pepper, refined salt, scallion, shredded ginger, zanthoxylum oil and monosodium glutamate to serve.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : La Ban Kong Xin Cai