Sesame Spinach
1.
Spinach plucks rotten leaves, yellow leaves, roots, and cleans them. Boil water in a pot on the stove.
2.
Soak a small handful of wolfberry in warm water and wash it.
3.
Take a small bowl, a small spoonful of sugar, a little salt, and an appropriate amount of rice vinegar to make the sauce first. Today I made it with sweet and sour taste, so I used sugar and vinegar to taste, and only a little salt is needed to assist the seasoning. If you don’t like the sweet and sour taste, just use light soy sauce and sesame oil to taste.
4.
The amount of cooked white sesame seeds.
5.
After the water boils, pour a little oil and a little salt, and then pour the spinach into the blanching water. Oil and salt help the greens maintain their verdant color and crisp taste.
6.
Use chopsticks or a spatula to quickly turn it over to blanch the spinach evenly for half a minute to a minute, and it will change color.
7.
Drain the spinach and put it on a plate.
8.
Sprinkle white sesame seeds, wolfberry, sweet and sour sauce, and a small amount of sesame oil.
9.
Stir it quickly while it's hot, because it's still hot, one can stimulate the seasoning, and the other is to prevent the vegetables from being browned. Because the room temperature is still very low, it is hot mix. If the temperature is high, you can blanch the water and let it cool for a while before seasoning.
Tips:
1. Pick fresh spinach, no rotten leaves, no bolting and flowering.
2. Spinach contains oxalic acid, so it is recommended to blanch it before eating.
3. Today's sesame spinach is sweet and sour. If you don't like it, just season it with light soy sauce and sesame oil.
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