Ingredients: 500 grams of spinach, 80 grams of black fungus (water hair) and 50 grams of walnut kernel.
Seasoning: 5 cloves of garlic, 2 teaspoons of balsamic vinegar, 2 teaspoons of salty soy sauce, sugar 1 teaspoon, sesame oil 1 teaspoon.
Practice steps:
1. Main ingredients: spinach, auricularia auricula and walnut kernel.
2. Wash spinach and cut into large pieces.
3. Blanch the spinach in a boiling water pot, take it out and gently squeeze out the water.
4. Fungal blanching
5. The blanched fungus is too cold, which can make the fungus more brittle.
6. Put the oil into the pot and cool the oil. Add walnuts and stir-fry over low heat.
7. Put the blanched spinach, auricularia auricula and walnut kernel together in a container.
8. Put the minced garlic into a bowl, add vinegar, umami soy sauce, sugar and sesame oil and mix well to make juice.
9. Pour the prepared juice directly into the spinach fungus.
10. Mix well when eating.