Sesame and spinach pagoda

Sesame and spinach pagoda

Introduction:

"In the United States, I like to sell bags of spinach leaves. They are wrapped in bags, but I can't reflect that they are spinach. Later I learned that they are tender Pineapple leaves. They are very tender and don't need to be boiled for a long time, so I blanched them a little to make them cold."

Production steps:

Step 1: stir fry sesame until fragrant;

Step 2: bring to a boil half a pot of water, add 2 teaspoons salt and 1 tbsp vegetable oil, add spinach and blanch until it is just unripe;

Step 3: pick up the medlar and put it on the sieve to filter, blanch the medlar and soften it;

Step 4: in a bowl, add 1.5 tbsp of soy sauce, 1 / 2 tbsp of sugar, 1 tbsp of vinegar, 1 tbsp of fish sauce, 1 tbsp of pepper oil, 1 tbsp of sesame oil and 1 tbsp of cooked sesame seeds, and stir for several times;

Step 5: put the blanched vegetables into the seasoning bowl and mix well;

Step 6: to look better, put some spinach in a straight cup and press it;

Step 7: turn it upside down on the plate and decorate it with wolfberry seeds.

Materials required:

Spinach leaves: 1 / 2 lb

Wolfberry seeds: 6

Salt: 2 teaspoons

Vegetable oil: 1 tbsp

Sugar: 1 / 4 tsp

Vinegar: 1 tbsp

Fish sauce: 1 tsp

Pepper oil: 1 tbsp

Sesame oil: 1 teaspoon

Cooked sesame: 1 tbsp

Note: first, put some salt when blanching to make the dish have a little taste; second, put some oil when blanching. Make the color of the vegetables brighter; 3. Blanch the spinach for a long time, put it in the boiling water, turn it over a few times, and then you can pick it up; 4. For family food, if you don't take pictures, make stickers, or receive guests for decoration, you don't need to put it in the cup.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and fresh