Yaozhu spinach pagoda(yao zhu bo cai ta )

Yaozhu spinach pagoda

Introduction:

Production steps:

Step 1: prepare materials

Step 2: wash spinach, remove roots and blanch

Step 3: blanch the spinach and cool it in purified water

Step 4: wash and steam scallops

Step 5: peel the scallop, remove the skirt and reserve the meat column

Step 6: cut some carrot shreds and blanch them in water

Step 7: cut spinach into sections, add shredded carrots, scallops and garlic together, and pour in the sauce mixed with salt, delicious, sugar, rice vinegar and pepper oil

Step 8: mix well

Step 9: put it into a deep cup, compact it, and turn it into a tower

Materials required:

Scallops: moderate

Spinach: moderate

Carrot: right amount

Garlic: right amount

Salt: right amount

Delicious: moderate

Sugar: a little

Rice vinegar: right amount

Zanthoxylum oil: right amount

Note: 1, spinach to maintain crisp taste must be light blanched and cold water. 2. Some experts say that if you put vinegar in cold dishes, you don't need to put chicken essence. It's very delicious. It's seasoned soy sauce with enough freshness. Add a little sugar to improve the taste, but the effect is certainly not as good as the one added.

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Yao Zhu Bo Cai Ta