Spinach with sesame sauce
material
Spinach; Sesame paste; Salt; Monosodium glutamate; Sugar; Garlic paste; difficult position
working methods
Spinach is washed, blanched, soaked in cold water, squeezed clean, compacted in a small bowl, poured on a plate, and then the small bowl is taken down to form.
A spoonful of sesame paste, salt, sugar, monosodium glutamate and hot water, stir well with a spoon, add garlic and stir well.
Just pour it on the spinach.
Spinach with ginger sauce
material
3 spinach; Ginger 1 small pieces; Original pumping; Sesame oil; A small amount of sugar; A small amount of salt; Chicken powder
working methods
Rooted spinach, washed and cut into 6 cm pieces.
Put a proper amount of water in the pot, bring it to a boil, and add spinach to cook.
Take out the spinach, let it cool and drain.
Press the drained spinach tightly into a flat-bottomed container.
Chop ginger, and mix ginger, sesame oil, a little salt, chicken powder and sugar into a uniform sauce.
Turn the pressed spinach upside down and put it on the plate.
Pour the prepared sauce on the shaped spinach.
Garlic spinach
material
Spinach; Garlic; Salt; Monosodium glutamate; olive oil
working methods
Flatten garlic, you can easily peel it and cut it into smaller pieces.
Wash the spinach. At the same time, boil a pot of water, add spinach, simmer for a minute or two, remove oxalic acid, and drain the water for later use.
Cold oil in a hot pan, add minced garlic and stir-fry until fragrant.
Then add spinach and stir fry.
Add a proper amount of salt monosodium glutamate, stir well and serve.
Spinach pizza
material
250g pizza dough 1 piece; 200 grams of spinach; 80g of refined mozzarella cheese; 3 grams of pizza grass
working methods
Roll out the pizza dough and punch it.
Spread pizza sauce
Sprinkle with some refined mozzarella cheese
Put in spinach.
Enter the oven, raise the temperature to 220 degrees, lower it to 235 degrees, bake for 8 minutes, and take it out.
Sprinkle with refined mozzarella cheese and pizza grass
Continue to bake in the oven for 4 minutes, and then take it out.
Spinach Qifeng
material
4 eggs; 70g low-gluten flour; Spinach juice 55g；; 45g corn oil; 60 grams of fine sugar
working methods
Preparation: Wash the raw spinach, add a little water to juice it (really little, or squeeze it directly without water), sieve the low-gluten powder, separate the egg yolk from the protein, and put the protein in the freezer for later use.
Pour the oil, 20g sugar and spinach juice into a bowl and stir until the sugar melts and the liquid is emulsified.
Sift in low-gluten flour and stir until there is no dry powder.
Add the egg yolk and continue to stir well.
Oven preheating 170. The egg white is broken up at high speed, and the remaining 40g sugar is added into the egg white three times. The eggbeater touches the basin wall vertically, and slowly turns the eggbeater counterclockwise with your left hand. Finishing protein at the last minute at low speed to eliminate big bubbles.
Send it to dry and wet state.
Take one third of the egg white cream and mix it evenly in the yolk paste. Cut it in the middle and scrape it against the bottom of the basin to the wall. At the same time, continue to turn the egg beater counterclockwise.
After stirring, pour in the remaining two-thirds of the protein cream, turn clockwise against the basin wall and turn in the surrounding crude protein cream, and continue stirring.
The stirred cake paste is delicate and shiny. Pour the cake paste into the mold from the height of 10cm, stir it slightly with a spoon, hold down the hollow column with two thumbs, then lift the mold and shake it gently to remove large bubbles.
Middle and lower floors of the oven, 160 35 minutes (time and temperature are for reference only). This is the disadvantage of small ovens. The top of the cake is too close to the upper tube, so it must be covered with tin foil within 20 minutes or it will be a bad face.
Shake the mold gently immediately after taking out of the furnace to eliminate hot air, and demould it after being inverted and cooled.
Scrambled eggs with spinach
Material spinach; Eggs; Chopped onion and ginger; Cooking wine; White sugar; Salt; Light soy sauce
working methods
Wash spinach, cut into large pieces, blanch in boiling water for 30 seconds, put spinach stalks first, then put vegetable leaves, and drain.
Add a spoonful of cooking wine to the eggs, break up a little sugar, and mince the onion and ginger for later use.
Hot and oily, the eggs are scattered and filled.
Stir-fry ginger with a little base oil, add spinach and eggs, add salt and soy sauce and stir well.