Old vinegar spinach peanut(lao cu bo cai hua sheng )

Old vinegar spinach peanut

Introduction:

"The highest level of quick mixed cold dishes is the taste of peanut skin and crispy inside. The crispness of peanuts increases the level of taste and flavor, so that the mixed vegetables are not so light. It's nutritious and delicious. It's a cold dish I like very much in summer. "

Production steps:

Step 1: fry the peanuts in advance and cool them. Peanuts to cold oil pot, the minimum fire, a little color will turn off the fire Sheng, otherwise paste.

Step 2: blanch the spinach and change color. If it is too cold, squeeze out the water.

Step 3: add the fried peanuts in advance, mix with vinegar, salt and sugar. Vinegar acidity is not the same, according to their own taste seasoning. I like the heavy taste, so I think the sweet and sour taste is a little delicious.

Materials required:

Spinach: moderate

Fried peanuts: right amount

Salt: right amount

Sugar: right amount

Vinegar: right amount

MSG: right amount

Note: fried peanuts are soft when they are hot. They will be very crisp when they are cool. When they become crisp, mix them with spinach. I usually fry peanuts one day in advance, put more fried points into the sealed fresh-keeping box, and then put them into the refrigerator, which can be used for a few days. It's a good material for cold dishes.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Lao Cu Bo Cai Hua Sheng