Shredded Spinach

Name: Shredded Spinach
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g spinach; 80g carrot; 2 tablets ginger; 2 cloves garlic; 0.5 tsp Vegetable oil; 1 tsp salt; 2 tsp Soy sauce; 1 tsp Balsamic vinegar; 0.5 tsp Sugar; 1 tsp Green Pepper Oil; 1 tablespoon Oily pepper

by 18LS28xgl Scattered

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I always like to eat spinach, stir-fry and eat, mix and squeeze, no matter what.
Scrambled eggs with spinach, nutritious and delicious; cold spinach, crisp and refreshing; spinach juice, green spinach juice combined with flour, spinach cake, spinach noodles, spinach soup baba, spinach chiffon. . . Spinach makes a different taste.
The protagonist of today's [Hand Torn Spinach] is spinach stems. The spinach leaves are used by me to squeeze the juice, and the remaining spinach stalks will be served cold. The emerald green spinach stalks were torn into strips by hand, and the carrots were shredded into thick shreds. The two were blanched and then served cold together. The color is beautiful, the taste is crisp and refreshing, and it is appetizing. Did not order food? Try [Shredded Spinach]; can’t cook? Try [Pear Spinach]; just want to make a quick and delicious dish? Try [Shredded Spinach]!

Shredded Spinach

1. The spinach stalks are removed from the old roots, soaked in rice-washing water (or light salt water) for a while, and washed.

2. Tear spinach stalks into long strips;

3. Carrots are peeled and washed; shredded;

4. Wash the ginger and garlic separately and mince; if you have a sharpening tool, it is better to grind the ginger and garlic; add warm water to stimulate the aroma of minced ginger and garlic;

5. Then add appropriate amount of light soy sauce, dark soy sauce, salt, balsamic vinegar, sugar, oily chili pepper, and vine pepper oil, mix well;

6. Pour an appropriate amount of water into the boiling pot; then add an appropriate amount of salt, and boil the vegetable oil;

7. Add the carrot shreds to blanch water and remove;

8. Add the spinach shreds to blanch again, remove;

9. Mix carrot shreds and spinach shreds;

10. Mix the seasoning with the ingredients;

11. Put it into a bowl, and the [Hand-pulled spinach] is ready.

Tips:
1. The seasoning can be adjusted according to personal taste;
2. Soak the spinach in rice water (or light salted water) for a while, and then wash it. Can effectively remove residues such as pesticides. The spinach should not be blanched for too long, otherwise the taste will not be crisp enough;
3. Soak minced ginger and minced garlic with warm water in advance to stimulate the flavor of the seasoning.