Old vinegar spinach peanuts(lao cu bo cai hua sheng mi )

Old vinegar spinach peanuts

Introduction:

Production steps:

Step 1: cool the oil in a cool pan, put the peanuts in the pan and stir fry over low heat. Keep turning to prevent uneven heating

Step 2: stir fry the peanuts, add a little salt while it's hot, and let them dip evenly.

Step 3: remove the root of spinach and wash it. Spinach should be more, because the volume of spinach will be significantly smaller after blanching

Step 4: boil water, blanch spinach and carrots, spinach is easy to cook

Step 5: blanch cooked spinach into cold water until cool, squeeze the water dry

Step 6: put peanuts, spinach and shredded carrots on a plate, add sugar, salt, vinegar, soy sauce and minced garlic

Materials required:

Spinach: 400g

Peanuts: 50g

Carrot: right amount

Minced garlic: right amount

Vinegar: 1.5 tbsp

Sugar: 0.5 tbsp

Salt: 0.5 TSP

Soy sauce: 0.5 tbsp

Note: every time we eat peanuts are cool color, it will be darker than when it is hot, so when frying, the color should be lighter, and then out of the pot to avoid fire.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Lao Cu Bo Cai Hua Sheng Mi