Steamed Spinach with Coarse Grains

Name: Steamed Spinach with Coarse Grains
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g spinach; 100g Cornmeal; A teaspoon salt; 2 tbsp Very Fresh Soy Sauce; 5 cloves garlic; Some sesame oil; a little Red oil; a little MSG

by Orange Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

A few days ago, in Meitian’s "Priceless Delicacy—Mother’s Love" photo shoot, I was lucky to get the new book "Warm Morning Congee and Dinner—Mother’s Taste" by Mr. Mei Yiyi. Ri is studying with great concentration. At noon today, I made some changes based on Mr. Mei’s fried multi-grain wild vegetables, and made this coarse-grain steamed spinach. Because there are no wild vegetables in this season, spinach is the most suitable way to eat this season. Not to mention, it tastes really good. "

Ingredients

300g Spinach
100g Cornmeal
A teaspoon Salt
2 tbsp Very Fresh Soy Sauce
5 cloves Garlic
Some Sesame Oil
a little Red Oil
a little Msg

Steamed Spinach with Coarse Grains

1. Remove the yellow leaves of spinach, leave the roots, and wash them.

Steamed Spinach with Coarse Grains recipe

2. Boil the spinach in boiling water, then remove it and let it cool to control the moisture.

3. Dried spinach is placed in a pot, pour the cornmeal and mix well.

4. After the steamer is aired, spread the mixed spinach into the stall and steam it on high heat for 5 minutes before serving.

5. When steaming the spinach, we make the dipping sauce, add salt to the garlic, mash it into a puree, add the very fresh soy sauce, sesame oil, red oil and MSG and mix well.

Tips:
1. Spinach should be blanched first to remove part of the oxalic acid.
2. The spinach has been blanched, and the steaming time does not need to be too long, just five minutes.