The practice of home-cooked cold salad in spinach fans
Side dishes:? A handful of spinach, a handful of vermicelli, two eggs, a small handful of fungus, one or two yuba, and a small handful of cooked peanuts.
Seasoning: a few red peppers, one star anise, a proper amount of pepper, a few cloves of garlic and a small piece of ginger; Light soy sauce, a little balsamic vinegar, homemade chili oil (omitted if not spicy), and a little sugar.
A variety of side dishes can be added according to your own preferences. Generally speaking, except for vegetables with prominent flavors such as coriander and celery, you can add them. I usually put whatever I have at home, such as fungus, tremella, yuba, colored pepper, carrot, and so on. The cold salad made in this way is not only beautiful in color, better in taste, but also more nutritious.
Practice steps:
1, soak fungus and yuba first. Warm water can shorten the foaming time.
It takes time to soak the yuba. I have a quick trick to share with you. Put warm water in the basin, add a little salt, break the yuba into small pieces, and fasten the yuba with a plate. This method can greatly shorten the soaking time of yuba and quickly soak yuba. Generally, the hair can be completely soaked in about 15 minutes in summer. Pay attention to the water temperature in winter, and it can be soaked in about 20 minutes. However, be careful not to put too much salt, otherwise the yuba will absorb salt and become too salty after serving.
2, spinach drowning treatment. Boil water in a pot, add a little salt and oil after the water boils, and add spinach to blanch. When the spinach becomes soft, take it out and put it in cold boiled water to cool it, and gently squeeze out the water. If the spinach is big, change the knife to cut into sections.
3. Fry some cooked peanuts for later use. Select peanuts with uniform size, cool the oil in the pan, stir-fry with low heat, and turn off the fire until the peanuts crack and start to change color. The remaining temperature of the oil will make the peanuts ripe and crispy.
4, two eggs are scattered, spread into egg cakes with electric baking pans, and shredded for later use.
5, the vermicelli is soft, and the knife is cut into sections.
6. Wash the soaked yuba and auricularia auricula, and change the yuba into a knife to facilitate the taste. Boil water in a pot. When the water boils, add auricularia auricula and yuba to blanch, then remove them for cooling and control the water.
7. pat the garlic loosely and chop it; Ginger minced; Pour some soy sauce, a little vinegar, a little salt and a little sugar into a bowl and mix well.
Note: When mixing cold dishes, all kinds of seasonings, especially soy sauce, vinegar, salt and sugar, which are easily dissolved and absorbed, must be mixed into juice in the bowl before pouring into the dish, otherwise the seasonings will not be easily mixed.
8. Put all the above side dishes into a pot, put chopped garlic and Jiang Mo on the surface, and pour in the prepared juice and Chili oil.
9. Cool the oil in a cold pot, and add star anise, pepper and red pepper to fry. Remove the pepper, pour the oil on the chopped garlic and Jiang Mo while it is hot, stir up the fragrance and mix well. Generally, the cold spinach fans with rich fragrance and refreshing appetite is ready.