Chinese Food
Late taste Spinach with nuts
(101406 views)
Fruit and spinach is a small cold dish that many people often order in the restaurant. The crisp peanuts meet the lingering spinach. They become soft fingers when they are together. More sweet and salty. Slightly sour appetizer. Best with wine.
Cooking ingredients
Cooking Steps
Step1:Pour some cooking oil into the hot pot. Cover half of the peanuts. Pour in peanuts over medium heat. Stir fry until the peanuts are cracked. The crackle disappears. Turn down the heat and leave the pot.
Step2:Pay attention to observe the color of peanuts when stir frying. If it starts to turn dark red, it will soon paste. You have to hurry out of the pot. After you leave the pot, put it on a plate and let it cool. It will taste crispy.
Step3:Blanch the spinach. Add some salt and chicken essence after boiling. Put the spinach stem down. Blanch for about 10 seconds. Press the whole spinach into the pot. Blanch for another 15 seconds, and then get out of the pot. Cool the water and squeeze out the spinach.
Step4:Mix the dried peanuts and spinach. Add some sugar, salt, white vinegar and sesame oil. Mix well.
Step5:If you want to make a good dish, you can put the mixed dish into the cup, press it tightly, and then put it on the plate.
Cooking tips:Spinach is delicious. But there is a point to pay attention to - among all vegetables, spinach has the highest oxalic acid content. Oxalic acid is easy to combine with calcium eaten by human body to form insoluble calcium oxalate. Calcium oxalate can not only be absorbed and utilized by human body, but also hinder the absorption of calcium by human body. Therefore, it is best to blanch spinach with boiling water first, release most of oxalic acid, and then mix or fry or make soup, which can reduce the damage of oxalic acid to a certain extent. There are skills in making delicious dishes.
