Old Vinegar Spinach and Peanuts

Name: Old Vinegar Spinach and Peanuts
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g spinach; 50g Peanuts; Some carrot; Some Minced garlic; 1.5 tbsp Balsamic vinegar; 0.5 tbsp Sugar; 0.5 teaspoon salt; 0.5 tbsp Soy sauce

by aichishanzhatiao

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Ingredients

400g Spinach
50g Peanuts
Some Carrot
Some Minced Garlic
1.5 tbsp Balsamic Vinegar
0.5 tbsp Sugar

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0.5 teaspoon Salt

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0.5 tbsp Soy Sauce

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Old Vinegar Spinach and Peanuts

1. Put cold oil in a cold pot, put peanuts in a pot, stir fry over low heat. Keep turning to prevent uneven heating

2. Stir-fry the peanuts out of the pan, add a little salt while it's hot, and let them evenly spread.

3. Remove the roots and wash the spinach. Use more spinach, because the volume of spinach will decrease significantly after blanching.

4. Bring to a boil, boil spinach and carrots in a pot, just blanch it, spinach is easy to cook

5. Blanch the cooked spinach in cold water until it is completely cold, squeeze the water to dry

6. Put the peanuts, spinach, and carrot shreds on a plate, add sugar, salt, balsamic vinegar, light soy sauce and minced garlic and mix well.

Tips:
Every time we eat peanuts, the color is cool and darker than when it is hot, so when the color is lighter when it is fried, it will be out of the pot to avoid the fire.