Cold salad material

Two pinch of spinach, a little salt (boiled), 1 tbsp Chili sauce, half a tbsp Chili noodles, half a tbsp garlic, a little chopped green onion, 1 tbsp rice vinegar, 0.3 sugar, half a tbsp sesame oil, half a tbsp pepper oil, sesame seeds, salt and two or three drops mustard oil.

Cooking method

Step 1: Pick the roots of spinach and wash them.

I'm not going to cut it here. Leave a root when picking it.

Wash it twice after picking it and drain it.

Step 2: Boil water in the pot and add a little salt.

Adding salt can make spinach taste first and stay green for a long time.

When the water boils, add spinach and blanch for 30 seconds.

Actually, just take the spinach out of the exothermic water. Whether the specific blanching time is 10 second or 1 minute depends on your preference.

Immediately after taking out, thoroughly cool the spinach with cold water.

Step 3: Squeeze the water out of the spinach, divide the spinach into small pieces and shake it in a basin.

It is particularly emphasized here that when the spinach is squeezed out, don't knead it into a ball, just squeeze out the water along the long stems and leaves of the spinach, so that the dish will look better.

Then put the seasoning. According to the amount given in the cold ingredients, add an appropriate amount of korean chili sauce, Chili noodles, garlic paste, sesame oil, rice vinegar, sesame oil, a little sugar, salt and two or three drops of mustard oil.

Then add chopped green onion and white sesame seeds. Some peanuts are particularly fragrant.

As a reminder, when putting seasonings, first find an open space in the basin and put all the seasonings here and mix them evenly.

Step 4: After that, just mix them all.

Basically, it can be cooked in 10 minutes. It's sour and spicy, especially refreshing.