Name: Sea Rainbow Mixed Spinach
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g mussels; 300g spinach; 1 piece ginger; 2 cloves garlic; 1 teaspoon pepper; 2 tbsp Steamed Fish Soy Sauce; 1 Shallots; 1 parsley; 1 tablespoon Vegetable oil; 2 pcs Chaotian Pepper

Sea Rainbow Mixed Spinach

by Xiao Aimi

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Haihong is probably the cheapest seafood, but it tastes very delicious. The easiest way to eat is to wash it and put it in a pot without adding water. Use the water of Haihong itself to simmer until Haihong’s shell opens, fill it in a basin, sit at the table, and eat one by one. It can be white. For stuttering, you can also use a dipping sauce prepared in advance and eat with the sauce.

Sea Rainbow Mixed Spinach

1. Use a brush to clean the shell of Haihong and drain it for later use; chop shallot, coriander, garlic, Thai pepper and 1/3 of ginger into mince, and cut the rest of ginger into slices; add water to boil in a pot, add spinach, and blanch Until the spinach becomes soft and darker in color

2. After removing the cold water, squeeze the water and cut into sections for later use; add water to the pot again, put the sliced ginger in a high heat and bring it to a boil, then put in the Haihong, cook until the Haihong is open and remove it

3. Peel out the sea rainbow meat, cut off the upper shreds, put the processed sea rainbow meat into a container with spinach; add green onion, ginger, garlic, coriander and minced Thai pepper, and then add 2 tablespoons of steamed fish soy sauce

4. Re-start the pot, pour oil in the pot, add the peppercorns, fry the scented peppercorns on a low fire, remove the peppercorns, then heat the oil in the pot to 70% hot, and then pour the hot oil into the spinach and Haihong Mix well in the container