Chinese Food
Spinach with bean sprouts
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Special cold dish - this dish is very popular in my hometown Hancheng, but it has no name. When it comes to him, it's called him - Hancheng special cold dish. My impression is that the cold dishes in my hometown are mostly like beef, pig ears, pig head meat and other meat on the Chinese New Year's Day table. The dishes like this one are very refreshing, which may be the reason why this dish is popular. But the older generation seems to like to add some more vermicelli to mix it up. But now the vermicelli is not reassuring. So many places are starting to stop. I don't like vermicelli myself.
Cooking ingredients
Cooking Steps
Step1:Wash all vegetables and set asid
Step2:Spare pepper.
Step3:Cut tofu into half centimeter thick slices. Fry in hot oil.
Step4:Fry until both sides are golden. Remove and control the oil.
Step5:After cooling, cut into strips for use.
Step6:Mash the garlic or cut it with a knife. Pour in a small amount of cold boiled garlic. Then add vinegar for standby. (if you like sour food, you don't need to leave it cold.
Step7:Boil the water in the pot. Drop a few drops of cooking oil after the water boils. Blanch the bean sprouts. Boil them in high heat. Take them out quickly and put them in the cold water to cool them.
Step8:Blanch spinach for about a minute. Quickly remove it to cool.
Step9:Heat the oil in the wok and put in the pepper seeds. Fry the pepper oil over low heat and then take out the pepper. Fry the pepper oil.
Step10:Put the fried pepper oil into the dried pepper shreds and stir fry.
Step11:Put the beancurd, blanched spinach and bean sprouts together. Pour in a little chili oil in the previous step. Mix in salt, soy sauce and sesame oil. Then pour in the garlic vinegar. Mix well.
Cooking tips:Note - 1. Old tofu should be selected. It's better to have less water content, because if there is more water in the frying process, oil will be splashed constantly. 2. The blanching time of bean sprouts and spinach should not be too long. Otherwise, they will be soft and rotten. After the blanching, the ice water is also used to ensure the crisp taste of bean sprouts. 3. Blanched bean sprouts should be kept dry. Spinach can also be squeezed gently. If you don't squeeze water, don't add water to the vinegar in the garlic puree. Otherwise, you won't get the vinegar taste. 4. The oil temperature of Zanthoxylum and dried red pepper should be well controlled, or they will be pasted. Pepper oil is a good thing to add fragrance. Hancheng's Dahongpao pepper is also very famous in the northwest. Every summer, there are more than 100000 foreigners coming to Hancheng to pick pepper. When returning, it is necessary to bring some pepper. 5. The chili seeds of dry red pepper should be kept. It will increase the flavor of coriander. There are skills in making delicious dishes.
