Ark Shell with Spinach

Name: Ark Shell with Spinach
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Red shell meat; 300g Baby spinach; Some Vinegar; Some Mustard oil; Some Soy sauce; Some salt; Some Sugar; Some sesame oil

by Jun Meng dark blue

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Red shell, also known as kui clams, belongs to the class Pleurobranchidae and Cockles family. Common edible molluscs can be farmed. Red shells can lower cholesterol and blood lipids. Shellfish mollusks contain Delta 7-cholesterol and 24-methylene cholesterol, which have the effect of lowering serum cholesterol. They both inhibit cholesterol synthesis in the liver and accelerate excretion. The unique role of cholesterol.
Akab is a very high-end seafood raw material. Akab is very fresh. It is mostly eaten raw. It is eaten raw with mustard, sesame sauce, vinegar and other seasonings. This time I used Akab with winter baby spinach. Perfectly matched, the baby spinach in winter has high nutritional value. It tastes slightly sweet. It is cold and spicy with mustard oil. It is a refreshing and nourishing cold side dish that adorns the table with big fish and meat during the Spring Festival. "

Ingredients

200g Red Shell Meat
300g Baby Spinach
Some Vinegar
Some Mustard Oil
Some Soy Sauce
Some Salt
Some Sugar
Some Sesame Oil

Ark Shell with Spinach

1. Ingredients: 200 grams of red scallop meat, 300 grams of baby spinach

2. Boil water in a pot. After the water is boiled, quickly put the red scallop meat in the pot, blanch it, and remove it into cold water to chill

3. Then put the spinach in the pot, blanch it, remove it, and put it in cold water to chill

4. Put the blanched spinach and red scallop meat into a container

5. Add appropriate amount of mustard oil, light soy sauce, salt, sugar, vinegar, and sesame oil, mix well and put on a plate.

Tips:
1. The red scallop meat must be blanched quickly. After the water is boiled, put it in the pot and quickly remove it and put it in cold water to chill. If the red scallop meat is blanched for too long, it will become hard and taste like eating rubber;

2. The red shell meat itself is very fresh, so the amount of seasoning should not be too much.

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