Xiancaoge private house vegetable (vegetable greenhouse) - blooming taste buds (pine kernel spinach)(xian cao ge si fang cai shu cai da peng sheng kai de wei lei song ren bo cai )

Xiancaoge private house vegetable (vegetable greenhouse) - blooming taste buds (pine kernel spinach)

Introduction:

"I don't know when I fell in love with the green spinach and the spicy and sweet mahjong made by myself. I fell in love with this light, sour and sweet feeling. Inadvertently, the taste buds quietly bloomed ~ ~"

Production steps:

Step 1: remove the roots of spinach, soak in water and remove mud;

Step 2: put mahjong in a container;

Step 3: add 30g sugar;

Step 4: add 15g sesame oil, 25g soy sauce and 30g rice vinegar

Step 5: add 10g salt and pepper;

Step 6: stir the mahjong evenly, and finally put in the pine nuts;

Step 7: put water in the pot, bring to a boil, and turn to medium heat;

Step 8: add spinach and blanch;

Step 9: 5-10 minutes, depending on the tenderness of the spinach in Chengdu. After the spinach changes color, it can be fished out;

Step 10: put the spinach in the fence and control the water;

Step 11: the last table, code disk, sprinkle with pre modulation of pine nut mahjong can be;

Materials required:

Spinach: 200g

Pine nuts: 30

Sesame paste: 100g

Soy sauce: 25g

Sugar: 30g

Pepper and salt: 10g

Rice vinegar: 30g

Sesame oil: 15g

Note: 1: spinach blanching time can be a little longer, so it tastes soft and tender; 2: the taste of mahjong is sweet, sour, hemp, so you don't need to put salt, soy sauce can be replaced; 3: the ratio of sugar, rice vinegar, soy sauce, sesame oil, pepper and salt is 3:3:2.5:1.5:1; 4: spinach water must be controlled dry, if you eat, too much water, it will affect the quality of food texture;

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Xian Cao Ge Si Fang Cai Shu Cai Da Peng Sheng Kai De Wei Lei Song Ren Bo Cai