Spinach in soy sauce(zhang sheng guo qiang bo cai )

Spinach in soy sauce

Introduction:

"Light taste, rich in vitamins, minerals, dietary fiber, is the best choice of vegetables in winter season."

Production steps:

Step 1: blanch spinach, then soak in cold water to cool and squeeze dry.

Step 2: 2: mix salt, monosodium glutamate and garlic.

Step 3: 3: add vegetable oil, 1 / 3 sesame oil of vegetable oil, add Zanthoxylum bungeanum, stir fry Zanthoxylum bungeanum until it changes color, remove it, add pepper section, stir fry the pepper until it changes color quickly, add spinach and spoon it out of the pot.

Step 4: 4: deep fried nuts: 30% to 40% hot oil temperature, then deep fried slowly, finally air cool, peel, twist into particles.

Step 5: plate: mix the nuts and spinach

Materials required:

Spinach: 500g

Nut: 50g

Garlic: 20g

Salt: 6g

MSG: 6g

Chinese prickly ash: 1g

Dry pepper: 0.5g

Note: characteristics of adult dishes: green and golden, light and delicious taste. The amount of oil should not be too large.

Production difficulty: ordinary

Technology: fried

Production time: 10 minutes

Taste: light

Chinese PinYin : Zhang Sheng Guo Qiang Bo Cai