Spinach with vinegar(lao cu bo cai )

Spinach with vinegar

Introduction:

Peanut and vinegar have the name of "Tian Xian Pei". Peanut contains unsaturated fatty acids needed by human body, but it has high lipid content, high calorie and greasy feeling. There are many kinds of organic acids in vinegar, which can relieve greasy smell and play an excellent neutralizing role. Therefore, this combination is very beneficial to human body. What's more, this dish is sour, fresh and sweet. It's crisp and fragrant with peanuts. It's very delicious. "

Production steps:

Step 1: the raw materials are prepared;

Step 2: blanch spinach in boiling water with salt until soft, cool it in and out of ice water, keep the color of spinach unchanged, and squeeze out the water;

Step 3: cool through

Step 4: mix spinach, peanuts and seasoning together. The proportion was: salt 1, vinegar 5, sugar 4, chicken essence 3, sesame oil 1;

Step 5: sprinkle some white sesame seeds after loading. (I forgot to sprinkle this time)

Materials required:

Spinach: 500g

Peanuts: 50g

Vinegar: right amount

Salt: right amount

Sugar: right amount

Sesame oil: appropriate amount

Chicken essence: appropriate amount

Note: 1, peanuts can also be cooked with electric pan to avoid greasy.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Lao Cu Bo Cai