Chinese Food
Spinach with scallop
(751245 views)
Chibei, also known as the clam, belongs to the cladocranchia and the clam family. Common edible mollusks. Can be cultured. In molluscs, there are two kinds of cholesterol reducing agents, deltai7 cholesterol and 24 methylene cholesterol. They have the unique function of inhibiting cholesterol synthesis and accelerating cholesterol excretion in the liver. Chibei is a very high-grade seafood raw material. Chibei meat is very fresh. It's mainly eaten raw. It's dipped in mustard, sesame paste, vinegar and other seasonings. This time I use chibei and winter spinach to mix together. It's a perfect match. The winter spinach has a high nutritional value. It tastes slightly sweet. It's cold with chibei. It's spicy with mustard oil. It's a refreshing way to decorate the Spring Festival big fish and meat table Stomach nourishing and cold dishes.
Cooking ingredients
Cooking Steps
Step1:Main ingredients - red shellfish 200g, small spinach 300
Step2:Boil the water in the pot. Put the red shellfish meat into the pot quickly after the water is boiled. Blanch it and take it out and put it into the cold water to chill
Step3:Then put the spinach into the pot and blanch it, then take it out and put it into the cold water and chill it
Step4:Put the blanched spinach and red shellfish into a containe
Step5:Add proper amount of mustard oil, soy sauce, salt, sugar, vinegar and sesame oil respectively and mix them into a plate
Cooking tips:1. Red shellfish must be blanched quickly. After boiling, put it into the pot and quickly pull it out and put it into cold water to chill. If it is blanched for a long time, it will become hard. It tastes like eating rubber. 2. Red shellfish itself is very fresh. So the amount of seasoning should not be too much. There are skills in making delicious dishes.
