Chinese Food
Mixed spinach with rainbow
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Cooking ingredients
Cooking Steps
Step1:Brush the rainbow's shell with a brush and drain it for use. Dice shallot, coriander, garlic, pepper and 1 / 3 ginger. Just slice the rest of the ginger.
Step2:In the pot, add water and boil. Add spinach. Blanch until the spinach is soft and dark. Remove the cold water and squeeze the water. Cut into sections for use.
Step3:Add water to the pot again. Put the ginger slices into the pot and bring to a boil. Then put in the Haihong. Cook until the Haihong opens and take out.
Step4:Take out the rainbow meat. Cut off the upper foot silk. The processed rainbow meat is put into a container with spinach.
Step5:Add onion, ginger, garlic, coriander and pepper. Add 2 tbsp steamed fish and soy sauce.
Step6:Start the pot again. Pour the oil in the pot. Put in the prickly ash. Fry it over low heat to make it fragrant and then take out the prickly ash.
Step7:Heat the oil in the pan to 70% heat. Pour the hot oil into the container containing spinach and rainbow.
Step8:Mix well.
Cooking tips:1. Thai pepper is spicy. If you can't eat spicy pepper, you can reduce the quantity of Thai pepper or change it into a less spicy red pepper. 2. Make sure to squeeze water after blanching spinach. Otherwise, the final dish will have too much water. It's not delicious. 3. The rainbow can be replaced by other shellfish. 4. If there is sediment in the peeled rainbow meat, it can be rinsed in the boiled water for a few times, so that the sediment can be removed without affecting the taste of the rainbow. There are skills in making delicious dishes.
