[lu Cai]: Deep-fried Dried Spinach

Name: [lu Cai]: Deep-fried Dried Spinach
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Spinach Heart; Some dried shrimps; Some Pig fat biao; Some Soy bean curd; Some Winter bamboo shoots; Some Mushroom; Some Egg white; Some Flour; Some Corn flour; Some Cooking Wine; Some Green onion ginger water; Some salt

by kiss war girl

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Deep-fried dried spinach is one of the most distinctive dishes in Shandong cuisine in Chinese cuisine. "

[lu Cai]: Deep-fried Dried Spinach

1. Wash the spinach and take the young leaves of the spinach heart.

[lu Cai]: Deep-fried Dried Spinach recipe

2. Soak the mushrooms, bean skins, and dried sea rice in warm water for 10 minutes and remove them.

3. Put winter bamboo shoots and mushrooms in a pot of boiling water, blanch them out, and drain the water.

4. Put the spinach in a pot of boiling water and blanch it to remove the oxalic acid. Drain the water.

5. Cut sea rice, fatty pork fat, winter bamboo shoots, and winter mushrooms into small cubes, finely chop spinach and set aside.

6. Put the diced vegetables in a bowl, add salt, cooking wine, and green onion juice to make spinach filling.

7. Cut the bean curd into several rectangular pieces.

8. Put the spinach fillings on the tofu skins and roll them up.

9. Beat the egg whites into a puree.

10. Add sifted flour and dry starch, and stir to form a paste.

11. Mix the ingredients one by one,

12. Fry in a 50% hot oil pan.

13. Deep-fry the dried spinach until apricot-colored, remove the oil control and serve on a plate.

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