Introduction: New Year's Eve family dinner, to meat and vegetarian dishes with 18 family dinner vegetarian dishes, there are hot dishes and cold dishes, refreshing and light
New Year's Eve, family reunion, friends get together, the family feast on the cup, drink, and happy. The New Year's Eve feast, more fish and meat, easy to fire, but also with some vegetarian dishes, spice up the taste, so eat up more healthy.
New Year's dinner, to meat and vegetable dishes with the recommended 18 home banquets vegetarian dishes, hot dishes and cold dishes, refreshingly light, greasy, easy to do, according to their own tastes to pick to do, the family guests, eat more happy, like to eat vegetarian dishes do not miss, the following to share the practice of these dishes:
Stir-fried Dutch beans with fungus Required materials: half a catty of Dutch beans, fungus moderate, carrot 1 section, oil and salt moderate, 2 cloves of garlic, 1 teaspoon of chicken broth, water starch moderate,
Practice steps:
1. fungus to be soaked in advance, the fungus into the cold water to soak for 3-4 hours, cold water soak fungus can let the fungus in the cold water slowly absorb the water, soak through, so that it is restored to the fresh fungus of the translucent form. Pick the ends of the Dutch beans and wash them, and peel and wash the carrots.
2. After the fungus is soaked, choose the fungus to remove the root, divided into small dots, carrots cut into slices. Garlic minced.
3. Add water to the pot to boil, add a little salt, blanch the Dutch beans, blanch the Dutch beans until the color becomes dark green, the Dutch beans out.
4. Dutch beans out, quickly put into cold water to cast cool, out of the drained water to be used.
5. pot of water to reboil, down into the fungus blanching, boiling water after cooking for about 1 minute, the fungus out of the drained water to be used.
6. Add oil to the pan and heat it up, add garlic and sauté the garlic flavor.
7. Add the carrot slices and stir fry, stir fry the carrot slices until the color darkens.
8. Stir fry the fungus and beans together for about 1 minute, add chicken essence, pour a little water starch thickening, stir fry a few times over high heat, turn off the fire, and serve on a plate. A plate of color and flavor of the Dutch beans fried fungus is done.
Dry Fried Almond Mushrooms Required materials: 2 Almond Mushrooms, 1 egg, oil and salt, 4-5 tablespoons of cornstarch, 2 tablespoons of flour, 1 teaspoon of white pepper, barbecue sauce,
Steps to do this:
1. Prepare the required materials, mushrooms with Almond Mushrooms and flat mushrooms can be selected, the Almond Mushrooms of the nutrients and texture. The meat of the mushroom is more plump and has a taste similar to that of abalone, and the mushroom should be purchased glossy, smooth and dry, and the one that is creamy white with a slight yellow color is the freshest, and the good one has a light fragrance.
2. Wash the apricot mushrooms, and then cut the apricot mushrooms into two sections, and then tear the apricot mushrooms into a slightly thicker than chopsticks, not too thin, blanching, but also shrinking, tearing the mushrooms too thin to deep fry can not eat the texture of the meat.
3. pot with water to boil, down into the almond mushrooms blanching, blanch the almond mushrooms until soft, the almond mushrooms out,
4. blanching mushrooms to cool, with the hands of mushrooms to the water clench net, this step is very important, the mushroom moisture is large, it is not easy to hang on the paste, some friends to do this dish, mushrooms can not hang the paste is the mushroom moisture is large for this reason, the mushroom in a big bowl, crack an egg, and then add the mushrooms to a bowl, and then add the egg. Put the mushrooms in a large bowl, knock into an egg, and then add white pepper, salt, and use your hands to scrub well.
5. Then add flour and starch to the mushrooms, hand grasp, so that the paste are wrapped in the mushrooms, the paste is sticky state can be, if not sticky, add some dry starch, with flour and starch to catch the paste, fried mushrooms outside of the burnt tender. Better than a single powder, the finished product is fried.
6. Add oil to the pot and heat, burn 5-6% heat, if you can not grasp the oil temperature, first into a mushroom, mushroom around the immediate floating dense small bubbles, the oil temperature can be, one by one into the mushroom frying, the mushrooms deep-fried to the stereotypes, the mushrooms out, if the amount of oil is not too much, the mushrooms in batches of frying, frying mushrooms, don't pour into the frying pan at once, then it will be fried into a ball.
7. Increase the oil temperature to 7-8% heat, into the mushroom deep frying, frying half a minute or so, the mushrooms fried appearance of golden crispy, the mushrooms out of the drained oil, put on the plate, according to personal taste can be sprinkled with some salt, or barbecue dipping sauces can be. This is a plate of fried mushrooms on the outside of the charcoal tender is done.
Deep Fried Chrysanthemum Balls Required materials: Chrysanthemum 1 catty, half a carrot, 2 eggs, oil and salt, 1 teaspoon of thirteen spices, 1 teaspoon of chicken essence, 4 tablespoons of cornstarch, 4 tablespoons of flour,
Steps to practice:
1. Prepare the required materials, Chrysanthemum choose to remove the old leaves, washed, drained, and carrots peeled. Wash the carrots.
2. Chop Chrysanthemum top knife into the end, cut it can be, do not have to chop.
3. Carrots first cut into slices, then cut into julienne, and finally cut into the end.
4. Put the corns and carrot end in the basin, beat 2 eggs, then add salt, thirteen spices, chicken essence, starch and flour.
Do vegetable meatballs can not just put starch, just put starch is easy to be relatively thin, the pill is not easy to not form, with starch and flour together with the flour, flour viscosity is relatively large, the pill is easy to form, so that the fried meatballs outside the crispy and tender.
5. Toss the ingredients together evenly, grab a handful to see, corns are sticking together, not scattered on it, if scattered, and then add some flour, increase viscosity.
6. Add oil to the pot and heat it, put the filling in your left hand, squeeze out the pills from the tiger's mouth, catch them with a spoon in your right hand and then put them in the pot, or dig out the shape of the pills directly with a small spoon, and fry them in the pot.
7. Fry the balls until set, and then turn a little, so that the balls are evenly heated, maturity is consistent, in the pot over medium heat dip frying, the balls just under the pot, do not turn, this time turning the balls, the balls are easy to break. Fry the meatballs until they become light and golden brown on the outside, and when you turn them, there is a rustling sound, the meatballs are ready. Fry the rest of the croquettes in the same manner.
Broccoli fried yam Required materials: broccoli 1, yam 1, carrots half, oil and salt, 3 cloves of garlic, 1 teaspoon of chicken broth, water starch in moderation,
Steps:
1. Prepare the required materials, carrots peeled and washed, yam peeled and washed.
2. Cut the yam into slices, put them in water, add a few drops of white vinegar and soak them so that the color of the yam will not oxidize and turn black. Carrot cut into diamond-shaped slices, garlic minced.
3. Divide the broccoli into small pieces.
4. Add water to the pot and bring it to a boil, blanch the sliced yam and carrots for about 1 minute, remove the carrots and yam, and put them in cold water to cool.
5. pot of water to reboil, add a little salt, a few drops of oil, down into the broccoli blanching, blanching broccoli until the color becomes dark green, broccoli fishing out.
6. Fish out the broccoli, immediately put into cold water to cool, so that the broccoli quickly cooled down, so that you can keep the broccoli crunchy taste, broccoli and yam, carrots, together with the fish, drain the water to be used.
7. Add oil to the pan and heat, add garlic and sauté.
8. Add broccoli, yam slices, carrot slices, stir-fry 1-2 minutes over high heat, add salt, chicken broth, stir-fry evenly over high heat, pour in the appropriate amount of water starch thickening, stir-fry evenly over high heat, turn off the heat, and then serve on a plate.
Asparagus Stir-Fry Mushrooms Required materials: asparagus half a catty, seafood mushrooms half a catty, oil and salt moderate, 2 cloves of garlic, 1 teaspoon of chicken broth, water starch moderate,
Practice Steps:
1. Cut the seafood mushrooms to remove the root, and then divided into small, cast clean and wait for use.
2. Asparagus washed, cut off the root of the older part, and then cut into sections with a diagonal knife, garlic pat, chopped.
3. Add water to the pot to boil, add a little salt, a few drops of oil, down into the asparagus blanching, after the water boils, blanch the asparagus for about 1 minute, the asparagus out, immediately put into cold water to cast cold, so that the asparagus quickly cooled down, will be asparagus fish out, drained of water to be used.
4. pot of water to reboil, into the seafood mushrooms blanching, mushrooms to cook for 2-3 minutes, the mushrooms fished out, drained water to be used.
5. Add oil to the pan and heat, add minced garlic, stir fry the garlic flavor, add seafood mushrooms, stir fry for about half a minute over high heat.
6. Add asparagus, stir-fry evenly over high heat, add salt and chicken essence, pour in the appropriate amount of water starch, thickening, stir-fry evenly over high heat, turn off the fire, sheng out of the plate can be a plate of asparagus stir-fried mushrooms with fragrance and light flavor.
Shiitake mushrooms burned rape Required materials: half a catty of mushrooms, half a catty of rape, oil and salt moderate, 2 cloves of garlic, oyster sauce 1 tablespoon, water starch moderate,
Practice steps:
1. Cut off the stalk part of the mushrooms do not put the mushrooms in the water cast washed clean, the rape removed the old leaves, cast washed clean.
2. Put the larger mushrooms, use the knife to slice into 3 slices, and the smaller ones into 2 slices for use.
3. Cut the large rape into 6 petals on average, and the smaller ones into 4 petals.
4. Add water to the pot to boil, drizzle a few drops of oil, and then add a little salt, blanch the vegetables, blanch the vegetables until the color becomes dark green, fish out the vegetables, blanching vegetables, add a little oil and salt in the water, you can make the color of the vegetables more bright green.
5. Fish out the greens, immediately put into cold water and cast cool, so that the greens quickly cool down, fish out, drain the water. After blanching the greens, put them in cold water right away to cool them down quickly, so that the color of the greens won't turn yellow, but also to keep the greens crisp and tender.
6. pot of water to reboil, down into the mushroom blanching, blanching mushrooms to slightly soften, the mushrooms out, drained water to be used, mushrooms within the folds of the umbrella cap is easy to hide impurities, blanching can remove impurities and odor, but also to maintain the flavor of the mushrooms pure.
7. Add oil to the pan and heat, add garlic and sauté the mushrooms for about 1 minute.
8. Then add the greens, add oyster sauce, pour in a little water starch thickening, stir fry evenly over high heat, turn off the heat, and serve on a plate.
Oyster Sauce Almond Abalone Mushroom Required materials: 1 almond abalone mushroom, half a cucumber, 1 section of carrot, oil and salt, half a tablespoon of sesame oil, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, moderate amount of water starch,
Steps to follow:
1. Cut the apricot mushrooms first diagonally into segments. Cut into diamond-shaped slices.
2. Cut carrots and cucumbers into diamond-shaped slices, chop green onions, minced ginger and sliced garlic.
3. Add water to the pot and bring to a boil, blanch the apricot mushrooms, blanch the apricot mushrooms for 1-2 minutes, cook the apricot mushrooms until soft, and fish out the apricot mushrooms and drain the water for later use. Blanching apricot mushrooms before frying can shorten the frying time, but also remove the odor of the mushrooms, so that the flavor of the mushrooms is more pure.
4. Add oil to the pan and heat, add onion, ginger and garlic.
5. Add the almond mushrooms and carrot slices and stir fry for 1-2 minutes.
6. Add cucumber slices and stir-fry evenly, add oyster sauce, a little salt, soy sauce, stir-fry evenly, pour in the appropriate amount of water starch thickening, drizzle sesame oil, stir-fry evenly over high heat, the gravy wrapped in the almond mushrooms, turn off the fire, a plate of delicious rice oyster sauce fried almond mushrooms on the ready.
Stir-fried dried parsley Required materials: dried parsley 2 slices, half a catty of parsley, millet chili 2-3, oil and salt in moderation, 2 cloves of garlic, oyster sauce 1 tablespoon,
Practice steps:
1. Take off the celery leaves, celery wash, and then cut the celery into sections. Celery leaves do not throw away, nutrition is also very rich, blanch, you can spread eggs, or cold are very tasty.
2. Cut each piece of dried parsley into four pieces, and then cut the dried parsley into strips.
3. Xiaomi chili diagonal knife cut into segments, garlic cut into slices.
4. Add water to the pot to boil, blanch the dried spices, boil the water and cook for 1-2 minutes, cook the dried spices to soften the dried spices, and drain the dried spices for use.
5. pot of water to reboil, add a little salt, into the celery blanching, blanching celery until the color becomes dark green, the celery will be put out of the cold water into the cool, out of the drained water. Celery blanching in the water to add a little salt, will make the color of celery become more green, blanch into the cold water after casting cool, you can keep the taste of celery more crispy, the color will not turn yellow.
6. Add oil to the pan and heat, add garlic and chili pepper.
7. Stir fry 1 minute, then add the celery, add oyster sauce, stir fry evenly over high heat, turn off the heat, and serve. A plate of color and flavor of the parsley fried parsley is done.
Shiitake Mushroom Roasted Potato Required materials: Shiitake Mushroom 500 grams, 2 potatoes, 2 bell peppers, oil and salt, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1/3 tablespoon of sugar, water starch
Steps to practice:
1. Prepare the required materials, Shiitake Mushroom cast clean, cut the umbrella stalk, peel the skin and then put it on the plate. Cut off the umbrella stalk, potato peeled and washed.
2. Each mushroom sliced into two slices, cut the potatoes into hobnail pieces, put in the water to wash off the surface of the potato starch, fish out and drain, so that the potatoes will not oxidize black.
3. Boil water in a pot, add the mushrooms and blanch them until soft, then remove them from the water and set aside.
4. pot oil boil to 7-8% heat, down into the potato pieces fried, the potato fried golden, fish out of the oil control to be used.
5. In the pan, leave a little oil, add chopped green onion, ginger, garlic and sauté, add mushrooms and stir-fry evenly, pour in a little water, add soy sauce, oyster sauce, a little sugar, boil, and cook the mushrooms for 2-3 minutes to taste.
6. Put in the fried potato pieces and stir fry evenly, put in the pepper rings and salt and stir fry evenly, pour in the appropriate amount of water starch thickening, to be heated until the soup becomes thick, gravy are wrapped in the ingredients, turn off the fire, served on a plate can be.
Apricot mushrooms fried leeks Required materials: 1 apricot mushrooms, leeks 1, oil and salt, ginger 2 slices, 1 tablespoon of oyster sauce,
Practice Steps:
1. apricot mushrooms and leeks wash, buy apricot mushrooms choose mushrooms cover thick, not completely long open, if the discoloration or the appearance of black spots, it means not fresh.
2. Cut the mushrooms into segments, then into slices, and finally into strips about the thickness of chopsticks. Don't slice the mushrooms too finely, they will shrink when blanched.
3. Cut the leeks off the root, and then cut into segments.
4. Add water to the pot and bring to a boil, then blanch the almond mushrooms. When the water boils, cook the mushrooms until they become soft, and drain the mushrooms.
5. Add oil to the pan and heat, add ginger and stir-fry for about 1 minute.
6. Then add leeks, add oyster sauce, a little salt, stir-fry quickly over high heat, leeks stir-fried to wilt, turn off the fire, sheng out of the plate can be. A plate of fresh flavor beautiful apricot mushrooms fried leeks on the ready.
Steamed winter melon with garlic Required materials: 1 section of winter melon, 1 head of garlic, oil and salt, 1 section of green onion, 2 tablespoons of soy sauce, half a tablespoon of sesame oil, 1 teaspoon of chicken broth, 2 teaspoons of sugar, 2 red chili peppers
Steps to follow:
1. Cut the skin of the melon, and then scrape off the flesh of the melon.
2. Then cut the melon into half-centimeter thick slices.
3. Arrange the slices in a circle on a plate and set aside.
4. The following is to stir fry garlic sauce, cut the garlic into minced, put the minced garlic in the water to cast a wash, and then use a colander to strain the garlic, drain the water. Add oil to the pot, heat to 5-6%, add half of the garlic in the pot, fry the garlic over low heat, stirring while frying, the garlic will be fried to float up, the color turns brown. Turn off the heat and use a strainer to remove the garlic from the pan and set aside. Put the other half of the remaining unfried minced garlic, put in a pot, 1 tablespoon sesame oil, add chicken essence, sugar, salt, mix well.
5. The fried garlic oil heating, heating to 7-8% heat, the garlic oil poured in the basin in small batches, while pouring oil while stirring, so that the garlic evenly heated, the basin of garlic fried incense. Put the garlic paste that you start to strain out with a strainer, put it into the basin and stir it together well, so that the garlic sauce is ready, this is the way to make the gold and silver garlic sauce.
6. Do a good job of garlic sauce poured on the winter melon slices, steamer pot with water to boil, the plate containing winter melon, put into the steam drawer, cover the lid of the pot, high heat boiling, steaming for 15 minutes.
7. When the time comes, take the plate out, put on the shredded green onions and red pepper rings, turn around and pour in the soy sauce.
8. Add oil to the pan and heat until smoking, pour the hot oil over the shredded green onions and red pepper segments to stir up the flavor. A plate of colorful and fragrant garlic steamed winter melon is ready.
Cold vegetables Required materials: lotus root half, carrot half, fungus 1 small bowl, 100 grams of Dutch beans, oil and salt in moderation, 1 tablespoon of sesame oil, 3 cloves of garlic, peppercorns 20 a few grains, 1 teaspoon of sugar, a little monosodium glutamate (MSG),
Practice steps:
1.
1. The carrots and lotus root are peeled and washed.
2. Cut the lotus root into thin slices, put in water, add a few drops of vinegar, so that the color of the lotus root slices will not oxidize to black, carrots cut into diamond-shaped slices, garlic cut into pieces.
3. Add water to the pot and boil, add a little salt, a few drops of oil, put the Dutch beans, lotus root slices, fungus and carrot slices into the pot together to blanch, when the water boils, fish out the vegetables together. When blanching, add a little salt and a few drops of oil in the water, it will make the color of the vegetables brighter.
4. Immediately put into the cold water cast cool, so that the ingredients quickly cool down, the ingredients out of the drained water, placed in a large bowl to be used. After blanching, the ingredients should be immediately put into cold water to cool down quickly, which can keep the ingredients crispy and tender taste and will not change color.
5. Add oil to the pot and heat, add peppercorns and fry on low heat, fry the peppercorns on low heat until slightly charred, and fish out the peppercorns do not.
6. The fried pepper oil poured in a large bowl containing ingredients, then add sesame oil, salt, a little sugar and monosodium glutamate (MSG), tossed evenly, sheng out of the plate can be a plate of colorful and fragrant cold four-color vegetables are ready.
Mushrooms with fungus Required materials: fungus (dry), enoki mushrooms, 1/3 onion, oil and salt, 10 grains of peppercorns, 1 tablespoon of soy sauce, 1 tablespoon of balsamic vinegar, half a tablespoon of white sugar,
Steps to do:
1. Prepare the required materials, the fungus in advance with warm water soaking well, the enoki mushrooms cut off the root, and then tear into small pieces. Then tear into small pieces with your hands.
2. Cut the onion into julienne strips and the cilantro into small pieces.
3. Add water to the pot and bring to a boil, blanch the enoki mushrooms and cook for half a minute.
4. Fish out the enoki mushrooms, and immediately put them into cold water to cool, and then drain the water for use.
5. Boil water in the pot again, blanch the fungus, boil the water for 1 minute, fish out the fungus, put it in cold water to cool, fish out, drain the water.
6. Add oil to the pot and heat, add peppercorns into the peppercorns frying on low heat, fry the peppercorns on low heat until slightly charred, the peppercorns fished out do not.
7. Put the fungus, enoki mushrooms, shredded onion, cilantro segments together into the container, then add salt, soy sauce, balsamic vinegar, sugar, drizzle with fried pepper oil. Toss with chopsticks from bottom to top to mix well, and serve on a plate.
Cold Mixed Eggplant Required materials: 1 catty of eggplant, 1 cilantro, 2-3 millet chili, half a tablespoon of sesame oil, 3 cloves of garlic, 2 tablespoons of soy sauce,
Practice Steps:
1. Prepare the required materials, eggplant selection is more tender some of the easier to cook, eat tender, taste good, eggplant remove the tip of the rinsed, cilantro. The first thing you need to do is to get rid of the parsley.
2. Millet chili pepper cut into chili circles, parsley cut into sections, garlic cut into pieces.
3. Steamer add water, boil, put the eggplant into the steam drawer.
4. Cover the pot with a lid and steam for 10 minutes.
5. When the time is up, open the lid of the pot and use chopsticks to pierce the eggplant, which can be easily pierced through the eggplant, the eggplant is cooked.
6. Let the eggplants cool down, and then tear the eggplants with your hands into strips of even thickness.
7. Place the torn eggplant strips in a large bowl and add the chili peppers, minced garlic, soy sauce and sesame oil. Use chopsticks to toss evenly, sprinkle with chopped parsley, and serve on a plate, a plate of light and delicious garlic eggplant is ready.
Cucumber with Fungus and Bean Curd Ingredients needed: 1 cucumber, 150g of dried bean curd, 50g of fungus, 1 small bowl of peanut rice, 1 cilantro, oil and salt in moderation, 5-6 dried chili peppers, 3 cloves of garlic, 1 tablespoon of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sugar,
Step by step:
1. Bean curd 2-3 hours in advance, soak in cold water.
2. Cut the soaked bamboo into segments, tear the fungus into small pieces with your hands, put the cucumber on the counter, crack the cucumber with a knife, and then cut it into segments with a diagonal knife.
3. Cilantro cut into small segments, garlic minced, dried chili peppers cut into 2 halves along the length, chili seeds do not.
4. Add water to the pot to boil, blanch into the bean curd bamboo for 1-2 minutes, fish out the bean curd bamboo, put it into cold water to cool, fish out and drain the water for use.
5. Blanch the fungus for 1-2 minutes, fish out the fungus, put it in cold water to cool, fish out the drained water and wait for use.
6. Add oil to the pot, cold oil into the peanut rice, stir fry on low heat, fry the peanut rice, peanut rice sheng out for use.
7. Use the hot oil to fry the peanuts, put the dried chili pepper section into the frying pan and fry, master the oil temperature, do not fry the dried chili pepper.
8. Put the fungus, cucumber, bamboo into a large bowl, and then add the fried chili oil, salt, soy sauce, sugar, rice vinegar, use chopsticks to mix evenly, and then served on a plate.
Cold Mixed Mushrooms Ingredients needed: 1 mushroom, 1 cucumber, 2 cilantro, 2-3 millet chili, oil and salt, 3 cloves of garlic, half a tablespoon of sesame seeds, half a tablespoon of minced chili peppers, 2 tablespoons of soy sauce, half a tablespoon of sugar, 1 tablespoon of rice vinegar,
Methods Step by Step:
1. Wash the cucumber and cilantro.
2. Cut off the roots of the enoki mushrooms and tear them into small pieces, cut the cucumber into julienne strips, cut the cilantro into segments, mince the garlic, and cut the chili peppers into chili rings.
3. Add water to the pot and boil it, then blanch the enoki mushrooms by placing them in the pot.
4. Fish out the enoki mushrooms, immediately put them into cold water, so that the enoki mushrooms cool down quickly, fish out the enoki mushrooms, and use your hands to slightly clench down the water of the enoki mushrooms, to be used.
5. Put the minced chili pepper into a bowl, then add minced garlic, millet chili, sesame seeds, add oil to the pot and heat it up, pour the hot oil into the bowl with the seasonings, fry the seasonings and stir well.
6. Drizzle 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, add half a tablespoon of sugar, salt, stir, and then add the chopped cilantro, stir well, the cold sauce is ready.
7. Put the mushrooms into a large bowl, then add the cucumber shreds, pour in the sauce, use chopsticks to toss evenly, and then serve on a plate, a plate of cool and delicious, spicy appetizing cold mixed mushrooms is ready.
Cool Bitter Chrysanthemums Ingredients needed: Bitter Chrysanthemums 250 grams of red chili peppers 2 cooked peanuts 50 grams Auxiliary ingredients: sesame oil 1 tablespoon Salt 3 grams Garlic 2 cloves Sugar 1/2 tablespoon Rice Vinegar 1 tablespoon Light Soy Sauce 1 tablespoon
Steps to practice:
1. Ingredients ready, bitter chrysanthemums removed the old leaves with a bit of light saline soaked and cleaned.
2. Cut off the root of chrysanthemum, cut it into inches, and put it in a big bowl for use.
3. Peanut rice crushed with the back of the knife, garlic minced, red pepper cut into small pieces.
4. Combine garlic, sesame oil, salt, sugar, rice vinegar, soy sauce and half of the crushed peanuts in a bowl.
5. Use chopsticks to toss well from bottom to top.
6. Serve on a plate and sprinkle with the remaining crushed peanuts and red chili.
Spinach in Sesame Sauce Ingredients needed: 1 catty spinach, 2 tablespoons sesame sauce, 1 millet chili, 1 tablespoon sesame oil, salt, 1 tablespoon light soy sauce, 2 cloves of garlic,
Steps:
1. Remove the spinach from the old leaves and roots, rinse it well, and drain the water.
2. Garlic minced, pick sesame paste, avoid picking bottles with too much floating oil sesame paste, because the less floating oil means the fresher.
3. Add water to the pot to boil, add a little salt, down into the spinach stems, after discoloration, push the spinach leaves together into the pot to blanch for about half a minute, the color of spinach dark green, the spinach fish out.
4. Fish out the spinach, immediately put in cold water to cast cool, so that spinach cool. When blanching spinach, add a little salt to the water, it will make the color of spinach become more green. After blanching, put it into cold water to cool, it can keep the spinach crispy and tender taste, and the color of spinach will not turn yellow.
5. Clutch the spinach water, and then cut the spinach into segments, yard in the plate to be used.
6. Put the sesame sauce in a bowl, add salt, then add sesame oil, use chopsticks to stir constantly, stir clockwise, while stirring while drizzling into the cool water, pay attention to add water must be added in small increments, this time the sesame sauce will slowly be diluted, the sesame sauce creek to the sense of flow on the line, add soy sauce and garlic. Stir well, so that the sesame sauce is ready.
7. The sauce, dripping on the spinach, put on the chili pepper ring decoration, so a plate of fragrant sesame sauce spinach is ready to eat when you mix it can be.