Mashed garlic, spinach and eggs(suan ni bo cai ji dan )

Mashed garlic, spinach and eggs

Introduction:

"Generally, you eat more cold dishes in summer, but it's also delicious to serve a cold dish in cold winter. Especially in the big fish and meat, after eating hot pot, to serve a cool cold dish will have a different taste in the tongue. Spinach is a common green leafy vegetable in northern winter. Spinach is rich in vitamins and economical. There are many ways to eat spinach, which is usually used to make soup and salad. In winter when the north wind blows, the green spinach is the most eye-catching on the table. Today's cold dish uses spinach, eggs, fungus and garlic. Wolves can't cook. They mix these common vegetables together, which can be said to be a hodgepodge. There are two kinds of spinach on the market: one is a big one, and the other is the small one I use today. The leaves of big spinach are thick and suitable for stewing. I like to buy this kind of small, tender spinach for stir frying, cold is the most suitable. "Mashed garlic, spinach and egg" is a name that I started blind, which is very rustic. In fact, I always feel that the name is just a symbol, and the taste of a dish is not controlled by a beautiful name. "

Production steps:

Step 1: wash the tender spinach with roots.

Step 2: take water in the pot, and put the washed spinach when the water bubbles.

Step 3: blanch the spinach until it changes color, then take out the control purified water for standby.

Step 4: split spinach to taste.

Step 5: after soaking black fungus, blanch it with boiling water and take it out.

Step 6: cut the black fungus into silk and set aside.

Step 7: peel the garlic, put in the garlic mortar, add a little salt and smash into mashed garlic.

Step 8: pour in some sesame oil.

Step 9: season with 1 tbsp of delicious soy sauce, stir well and set aside.

Step 10: beat the eggs into liquid egg.

Step 11: sit on the fire, brush a layer of oil on the bottom of the pot with a brush, and pour in the egg liquid after it is slightly hot.

Step 12: shake the pan, spread the egg liquid into egg cake, and fry it over low heat.

Step 13: Fry one side until golden, turn over the omelet with a shovel and fry the other side.

Step 14: cut the omelet into thin strips.

Step 15: take a clean container, add spinach, eggs, fungus, dig in the garlic, mix well.

Materials required:

Spinach: moderate

Eggs: right amount

Auricularia auricula: right amount

Refined salt: right amount

Vegetable oil: right amount

Delicious soy sauce: right amount

Garlic: right amount

Sesame oil: appropriate amount

Note: 1, spinach is rich in oxalic acid, blanching water can remove part of the oxalic acid. 2. The thickness of the egg cake is related to the heat of the pan and the amount of oil applied. Generally, if you use a non stick pot, you can brush less or no oil, so that the egg cake will be thin. 3. Vinegar is not recommended for spinach, otherwise spinach tastes astringent.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: garlic

Chinese PinYin : Suan Ni Bo Cai Ji Dan