Korean spinach

Korean spinach

Introduction:

"Mixed spinach is a kind of cold dish made by blanching spinach and seasoning it with sauce. Spinach is the representative of green vegetables in South Korea. From the word "Spinach" in "xunmongzi Hui" (1527) written by Cui Shizhen in the Korean era, it can be seen that spinach has been used as food material since the early days of North Korea. "

Production steps:

Step 1: remove the roots of spinach, draw a cross knife pattern near the roots, and rinse with water for 3-4 times.

Step 2: make seasoning sauce. Cut chili into 1cm long

Step 3: pour water into the pot, boil for about 13 minutes, add salt and spinach when boiling, keep the original green, blanch for about 2 minutes, rinse with water, squeeze out water, cut into 5 ~ 6cm long (230g)

Step 4: put the seasoning in the spinach, stir it evenly, put it in a bowl and add shredded pepper.

Materials required:

Spinach: 400g

Water: 3kg

Shredded chili: 0.2g

Onion powder: 4.5g

Mashed garlic: 2.8g

Sesame: 3.5g

Salt: 2G

Clear sauce: 3G

Sesame oil: 8g

Note: when washing spinach and squeezing out water, if you use too much force, spinach will lack water and taste bad, so squeeze it gently. The spinach produced in POSCO (North Korea) is very hard, so blanch it for about 1-2 minutes. This is my bride's Micro blog name "Korean cuisine king". I can also microblog! Ask me if you have any opinion or want to know. I'll get back to you in time

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: Vanilla