Spinach with pepper and hemp(jiao ma ban bo cai )

Spinach with pepper and hemp

Introduction:

"Spinach used to be either fried or made into soup. Today, we have changed our taste and learned from Sichuan cuisine to make spicy peppers. This dish gives us a brand new taste. It's green in color, fresh and salty, and tastes delicious with peppers."

Production steps:

Step 1: remove the old leaves and roots of spinach, wash them in water, and then blanch them in boiling water. Remove and control the water content after breaking.

Step 2: prickly ash with a small amount of water bubble hair for five minutes.

Step 3: wash the scallion leaves, put the Chinese prickly ash and scallion flavor on the chopping board, and chop them into Rong shape with a knife.

Step 4: take a small bowl, put chopped Zanthoxylum, scallion leaves and a tablespoon to cool, add salt, chicken essence and a little sugar.

The fifth step: mix salt and sugar and mix in the appropriate vinegar, chili oil and sesame oil.

Step 6: put the spinach on the plate, pour in the seasoned juice and stir well.

Materials required:

Fresh spinach: 200g

Shallot leaf: 10g

Pepper: 20

Sesame oil: appropriate amount

Chili oil: moderate amount

Sugar: right amount

Chicken essence: appropriate amount

Salt: right amount

Vinegar: right amount

Note: Tips: spinach to the whole tree is appropriate, pepper to use Sichuan green pepper taste better.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Jiao Ma Ban Bo Cai