Mustard spinach(jie mo bo cai )

Mustard spinach

Introduction:

"Recently, I learned from my neighbors that I like to eat mustard. I made a Flammulina velutipes yesterday and mustard spinach today. The taste is very good, especially the mustard nose, ha ha, comfortable. It is very suitable for people with cold and stuffy nose. Ha ha. "

Production steps:

Step 1: wash the spinach and separate the leaves and stems;

Step 2: blanch the stem first;

Step 3: when the stem is half ripe, put the leaves;

Step 4: take out the spinach, put the vermicelli and cook it soft;

Step 5: put salt into spinach while it is hot and stir well, put chicken powder, mustard, garlic and stir well;

Step 6: add sesame oil and vermicelli and stir well;

Step 7: plate and garnish with minced ham.

Materials required:

Spinach: spinach

Fans: right amount

Salt: right amount

Minced garlic: right amount

Mustard: 2 drops

Vinegar: right amount

Ham sausage: right amount

Chicken powder: right amount

Sesame oil: appropriate amount

Note: add some sugar or vinegar in mustard to buffer the spicy taste and make it taste better.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: other

Chinese PinYin : Jie Mo Bo Cai