Spinach in Beijing sauce.(jing jiang bo cai )

Spinach in Beijing sauce.

Introduction:

"In summer, spinach has many advantages, such as health, detoxification and weight loss. This dish was eaten in a restaurant outside and then went home to Shanzhai. However, it didn't put any mashed garlic. It has bright color, strong sauce flavor and excellent taste. Spinach contains a lot of antioxidants, such as vitamin E and selenium, which has the functions of anti-aging and promoting cell proliferation. It can not only activate brain function, but also enhance youth vitality, which helps to prevent aging Aging of the brain, etc

Production steps:

Step 1: clean the spinach after removing its pedicels

Step 2: add salt to boiling water, add spinach and blanch for one minute until cooked

Step 3: immerse in cold water to cool

Step 4: take out the water and cut it into sections

Step 5: spread the egg into skin after the egg is scattered

Step 6: cut into evenly sized strips

Step 7: shred the tenderloin, marinate with starch and cooking wine for a few minutes

Step 8: pour hot oil into the pan and cut meat

Step 9: add 1 tbsp of sweet flour paste

Step 10: stir well and set aside

Step 11: put all the prepared materials into a large bowl, and add the right amount of salt and sugar

Step 12: pour in fresh shellfish sauce

Step 13: pour some white vinegar

Step 14: drop a few drops of sesame oil, mix well and put on a plate

Materials required:

Spinach: 400g

Tenderloin: 30g

Eggs: 2

Sweet flour sauce: right amount

Starch: right amount

Salt: right amount

Cooking wine: a little

Fresh shellfish sauce: a little

White vinegar: a little

Sugar: a little

Sesame oil: a little

Note: 1: spinach blanching water is too cold, be sure to drain the water. 2: sweet sauce itself has salt, so put less salt, in order to avoid salty

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Jing Jiang Bo Cai