1. Main ingredients
2. Pick the spinach clean, rinse, put it in boiling water and blanch it. (The blanching time should not be too long, too long will affect the taste and nutrition will also be lost),
3. The blanched spinach is immediately placed in cold water and rinsed
4. Drain the water and cut into large sections for later use.
5. The frozen scallop meat needs to be processed to remove the black sand sacs and internal organs.
6. The processed scallops are quickly blanched in boiling water (the scallops themselves are cooked, the blanching time should not be too long, it can be taken out in about 30 seconds, the scallop meat will not be fresh after cooking for a long time)
7. Put the blanched scallop meat and spinach in a large bowl.
8. Cut some minced garlic and set aside.
9. Add chopped garlic, 1 teaspoon of light soy sauce, 5 grams of salt, 5 grams of sugar, and 1 teaspoon of balsamic vinegar. (One teaspoon of light soy sauce is good for flavor. Adding too much soy sauce to spinach will taste Astringent)
10. Add 1 teaspoon of sesame oil,
11. Mix well and serve on a plate.
12.
Tips:1. Add proper amount of salt and oil when blanching the spinach to keep the blanched spinach green and shiny, which will make the finished product more beautiful.
2. Garlic goes well with this small seafood, a little more not only tastes better, but also has a sterilization effect.
