Spinach with Beijing Sauce.

Name: Spinach with Beijing Sauce.
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g spinach; 30g Tenderloin; 2 pcs egg; Some Sweet noodle sauce; Some starch; Some salt; a little Cooking Wine; a little Fresh Belle Sauce; a little White vinegar; a little Sugar; a little sesame oil

by Exile youth

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Eating spinach in summer has many benefits, healthy, detoxifying and slimming

This dish came home to a copycat after having eaten it in an outside restaurant, but there was no mashed garlic

This dish is bright in color, rich in sauce, and excellent in taste

Spinach contains a lot of antioxidants such as vitamin E and selenium

Has anti-aging and promoting cell proliferation effects

It can not only activate brain function, but also enhance youthful vitality, help prevent brain aging, etc."

Spinach with Beijing Sauce.

1. Wash the spinach after removing the stalks

2. Add appropriate amount of salt to boiling water, add spinach and blanch for one minute until cooked

3. After removing it, immerse it in cold water to cool too much

4. Take out the squeezed water and cut into sections

5. Scatter the eggs and spread them out into egg skins

6. Cut into evenly sized strips

7. Shred the tenderloin, marinate in starch and cooking wine for a few minutes

8. Pour the hot oil into the shredded pork

9. Add 1 tbsp sweet noodle sauce

10. Stir-fry evenly, serve and set aside

11. Put all the prepared ingredients into a large bowl, add appropriate amount of salt and sugar

12. Pour in the fresh shellfish sauce

13. Pour some white vinegar

14. Add a few drops of sesame oil, mix all well and put it on a plate

Tips:
1: After the spinach is blanched and cooled, be sure to drain the water

2: The sweet noodle sauce itself has salt, so you need to put less when adding salt, so as not to be too salty