Spinach with scallops(chi bei ban bo cai )

Spinach with scallops

Introduction:

"Red shellfish, also known as Kui clam, belongs to Cladocera, family scaparidae. Common edible molluscs, can be cultured. In mollusks, there are two kinds of cholesterol lowering agents, namely, Delta 7-cholesterol and 24 methylene cholesterol, which can inhibit the synthesis of cholesterol in the liver and accelerate the excretion of cholesterol. Chibei is a very high-end seafood raw material. Chibei meat is very fresh, mostly eaten raw, dipped in mustard, sesame sauce, vinegar and other seasonings. This time, I use chibei and spinach in winter, which is a perfect match. The spinach in winter has a high nutritional value and tastes slightly sweet. The chibei cold mix, coupled with the pungent taste of mustard oil, is an embellishment of Spring Festival fish The meat table is a refreshing and stomach nourishing salad

Production steps:

Step 1: main ingredients: 200g scallop and 300g spinach

Step 2: boil water in the pot. After the water boils, quickly blanch the scallop meat in the pot, remove it and ice it in cold water

Step 3: then blanch the spinach in the pot, remove it and ice it in cold water

Step 4: put the blanched spinach and scallop meat into a container

Step 5: add appropriate amount of mustard oil, soy sauce, salt, sugar, vinegar, sesame oil, mix well and put on a plate

Materials required:

Scallop: 200g

Spinach: 300g

Vinegar: right amount

Mustard oil: right amount

Soy sauce: moderate

Salt: right amount

Sugar: right amount

Sesame oil: appropriate amount

Note: 1, red shellfish in blanching must be fast, after boiling water into the pot quickly pulled out into cold water, if red shellfish blanching time is too long, it will become hard, eat like eating rubber; 2, red shellfish itself is very fresh, so the amount of seasoning should not be too much.

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: light

Chinese PinYin : Chi Bei Ban Bo Cai