During the Chinese New Year, family reunion, friends gathering and drinking at family dinners are enjoyable. The Chinese New Year family banquet is rich, with big fish and big meat, and it is easy to get angry. It should also be accompanied by some vegetarian dishes to adjust the taste, so it is healthier to eat.
For the Chinese New Year family banquet, 18 vegetarian dishes are recommended. There are hot dishes and cold dishes, which are refreshing, light, greasy and simple to make. If you have guests at home, you will have a better time. Don't miss them. Here are some ways to share these dishes:
Materials required for stir-frying peas with auricularia auricula: half a catty of peas, proper amount of auricularia auricula, proper amount of carrot 1, proper amount of oil and salt, 2 cloves of garlic, chicken essence 1 teaspoon, and proper amount of water starch.
Practice steps:
1. Soak auricularia auricula in cold water for 3-4 hours in advance. Soaking auricularia auricula in cold water can make auricularia auricula slowly absorb water and soak it in cold water to restore the translucency of fresh auricularia auricula. Wash peas, peel carrots.
2. After the fungus is soaked, select the root of the fungus, divide it into small flowers, and cut the carrot into pieces. Chop garlic.
3. Add water to the pot, bring it to a boil, add a little salt, add the cooked peas, blanch the peas until the color turns dark green, and take out the peas.
4. After the peas are fished out, quickly put them in cold water to cool. Take it out and drain it for later use.
5. Re-boil the water in the pot, add the fungus blanching water, boil the water for about 1 minute, remove the fungus and drain the water for later use.
6. Add oil to the pot and heat it. Add minced garlic and stir-fry garlic.
7. Add carrot slices and stir fry until the color becomes darker.
8. Add fungus and peas and stir-fry for about 1 minute, add chicken essence, pour in a little water starch, stir-fry for a few times, turn off the fire and serve. A plate of five-color fried fungus with Dutch beans is ready.
Materials for dry-frying Pleurotus eryngii: 2 Pleurotus eryngii, eggs 1 piece, proper amount of oil and salt, 4-5 tablespoons of starch, 2 tablespoons of flour, white pepper 1 teaspoon, and proper amount of barbecue material.
Practice steps:
1. Prepare the required materials. Mushrooms can be Pleurotus eryngii and Pleurotus ostreatus. Pleurotus eryngii has better nutrition and taste than Pleurotus ostreatus. Pleurotus eryngii is fleshy and tastes like abalone. Pleurotus eryngii should be shiny, smooth and dry, and the freshest ones are milky white and yellowish in color. Good Pleurotus eryngii has a faint fragrance.
2. Wash Pleurotus eryngii, then cut Pleurotus eryngii into two pieces, and then tear Pleurotus eryngii into strips slightly thicker than chopsticks, not too thin, which will shrink when scalded. Mushrooms torn too thin can't taste meat.
3. Boil the pot with water, put the Pleurotus eryngii into the water, blanch the Pleurotus eryngii until it becomes soft, and take out the Pleurotus eryngii.
4. Let the scalded mushrooms cool, and grasp the moisture of the mushrooms with your hands. This step is very important. Mushrooms are full of water, which is not easy to paste. When some friends cook this dish, the mushrooms can't be burnt, which is why the mushrooms are full of water. Put it in a large bowl, beat in an egg, add white pepper and salt, and grab it evenly with your hands.
5. Then add flour and starch to the mushrooms, and grab them evenly by hand, so that the paste is wrapped around the mushrooms and the paste is sticky. If it is not sticky, add some dry starch, and the paste caught with flour and starch will make the fried mushrooms tender. Compared with single flour, the frying effect of the finished product is better.
6. Add oil to the pot and heat it, and the fire will be 50% to 60% hot. If you don't know much about the oil temperature, put a mushroom first, and dense bubbles will float around the mushroom, and the oil temperature will be fine. Put the mushrooms in one by one and fry them until they are set, then take them out. If there is not much oil, fry the mushrooms in batches. When frying, don't pour them all into the oil pan at once, it will fry into a ball.
7. Raise the oil temperature to 70% to 80%, add the mushrooms, fry for about half a minute, fry the mushrooms until golden and crisp, take them out, drain the oil, put them on a plate, sprinkle some salt and pepper according to your personal taste, or dip them in the barbecue. In this way, a plate of fried mushrooms with tender outside and tender inside is ready.
Materials needed for stir-frying Chrysanthemum morifolium balls: Chrysanthemum morifolium 1 kg, half carrot, 2 eggs, proper amount of oil and salt, thirteen spices 1 teaspoon, chicken essence 1 teaspoon, 4 tablespoons of starch and 4 tablespoons of flour.
Practice steps:
1. Prepare the required materials, remove the old leaves of Artemisia selengensis, wash, drain the water, peel and wash the carrots.
2. Cut the chrysanthemum knife into pieces, just cut it, no need to chop it.
3. Carrots are sliced first, then shredded, and finally chopped.
4. Put chrysanthemum and carrot powder into the pot, beat 2 eggs, and then add salt, thirteen spices, chicken essence, starch and flour.
When making vegetable balls, you can't just put starch, which is easy to dilute and the balls are not easy to form. When starch and flour are used together, the viscosity of flour is relatively high, and meatballs are easy to form, so the fried meatballs are crispy outside and tender inside.
5. Mix the materials evenly and grab a look. Artemisia selengensis sticks together as long as it doesn't spread. If so, add some flour to increase the viscosity.
6. Add oil to the pot and heat it. Put the stuffing in your left hand, squeeze the meatballs out of the tiger's mouth, catch them with a spoon in your right hand and put them in the pot, or directly dig out the shape of the meatballs with a small spoon and fry them in the pot.
7. Fry the meatballs until they are solidified, and then turn them over to make them evenly heated and have the same maturity. Soak them in the pot with a medium torch. Don't turn the meatballs over when they are first put into the pot. At this time, turn them over and the meatballs will easily break. Fry the meatballs until they are golden. There was a rustling sound when turning, and the meatballs exploded. Just fry the rest of the meatballs according to the sample.
Materials required for stir-frying Chinese yam with broccoli: broccoli 1, Chinese yam 1, half a carrot, proper amount of oil and salt, 3 cloves of garlic, chicken essence 1 teaspoon, and proper amount of water starch.
Practice steps:
1. Prepare the required materials, peel the carrots and wash the yam.
2. Cut the yam into pieces, put it in clear water and soak it in a few drops of white vinegar, so that the color of the yam will not be oxidized to black. Cut carrots into diamond blocks and garlic into powder.
3. Divide the broccoli into small flowers.
4. Add water to the pot to boil, put the Chinese yam slices and carrot slices into the water for about 1 min, take out the carrots and Chinese yam, and cool them in cold water.
5. Boil the water in the pot again, add a little salt and a few drops of oil, blanch the broccoli until the color turns dark green, and take out the broccoli.
6. After the broccoli is taken out, immediately put it in cold water and quickly cool it to keep the broccoli crisp and tender. Take out broccoli together with yam and carrot, and drain for later use.
7. Add oil to the pot and heat it. Add minced garlic and stir-fry until fragrant.
8. Add broccoli, Chinese yam slices and carrot slices, stir-fry over high fire for 1-2 minutes, add salt and chicken essence, stir-fry evenly over high fire, pour in appropriate amount of starch, stir-fry evenly over high fire, and turn off the fire to serve.
Stir-fried asparagus with mushrooms: half a catty of asparagus, half a catty of seafood mushrooms, proper amount of oil and salt, 2 cloves of garlic, 1 teaspoon of chicken essence, and proper amount of water starch.
Practice steps:
1. Cut the roots of the seafood mushrooms, divide them into small flowers, and wash them for later use.
2. Wash asparagus, cut off the older part of the root, then cut into sections with an oblique knife, pat garlic and chop it.
3. Add water to the pot to boil, add a little salt and a few drops of oil, and then add asparagus to blanch. After the water is boiled, blanch the asparagus for about 1 min, take out the asparagus and immediately put it in cold water for rapid cooling. Take out asparagus and drain for later use.
4. Boil the water in the pot again, put the seafood mushrooms into the water, cook the mushrooms for 2-3 minutes, take out the mushrooms and drain the water for later use.
5. Add oil to the pot and heat it. Add minced garlic and stir-fry until fragrant. Add fresh mushrooms and stir-fry for about half a minute.
6. Add asparagus, stir-fry evenly over high fire, add salt and chicken essence, pour in appropriate amount of water starch, thicken, stir-fry evenly over high fire, turn off the fire and serve. A plate of fragrant, light and delicious asparagus fried with mushrooms is ready.
Materials required for burning rapeseed with mushrooms: half a catty of mushrooms, half a catty of rapeseed, proper amount of oil and salt, 2 cloves of garlic, oyster sauce 1 tablespoon, and proper amount of water starch.
Practice steps:
1. Cut off the stalks of mushrooms, wash the mushrooms with clear water, and remove the old leaves from rapeseed and wash them.
2. Cut the larger mushroom into 3 pieces and the smaller mushroom into 2 pieces for later use.
3. Cut the larger rape into 6 petals on average and the smaller rape into 4 petals.
4. Add water to the pot to boil, pour a few drops of oil, add a little salt, blanch the rape until the color turns dark green, and take out the rape. When the rape is blanched, add a little oil and salt to the water to make the rape more bright green.
5. After the rape is fished out, it is immediately put into cold water for cooling, so that the rape can be cooled quickly, and the rape is fished out and drained. After blanching the rape, immediately put it in cold water to cool it quickly, so that the color of the rape will not turn yellow and the crisp taste of the rape can be maintained.
6. Boil the water in the pot again, add the mushrooms and blanch until slightly soft, remove and drain the water for later use. It is easy to hide impurities in the folds of the umbrella cover of mushrooms, which can remove impurities and odor and keep the taste of mushrooms pure.
7. Add oil to the pot, heat it, add minced garlic and stir-fry until fragrant, then add mushrooms and stir-fry for about 1 minute.
8. Add rape, add oyster sauce, pour in a little starch, stir-fry evenly on high fire, turn off the fire and serve.
Materials required for Pleurotus eryngii in oyster sauce: Pleurotus eryngii 1 root, cucumber half root, carrot 1 root, proper amount of oil and salt, half a tablespoon of sesame oil, onion 1 root, 2 slices of ginger, garlic oyster sauce 1 tablespoon, soy sauce 1 tablespoon, and water starch.
Practice steps:
1. Cut Pleurotus eryngii into sections with an oblique knife, and then cut Pleurotus eryngii into diamond-shaped pieces.
2. Cut carrots and cucumbers into diamond-shaped pieces, cut onions into chopped green onion, mince ginger and slice garlic.
3. Add water to the pot to boil, then put Pleurotus eryngii in the pot and blanch for 1-2 minutes, then cook until soft, take it out and drain it for later use. Blanching Pleurotus eryngii with water before frying can shorten the frying time, remove the peculiar smell of mushrooms and make the taste of mushrooms more pure.
4. add oil to the pot and heat it. Add onion, ginger and garlic and stir-fry until fragrant.
5. Add Pleurotus eryngii and carrot slices and stir fry 1-2 minutes.
6. Add cucumber slices and stir fry evenly, add oyster sauce, a little salt and soy sauce and stir fry evenly, pour in appropriate amount of starch and sesame oil, stir fry evenly over high fire, wrap the sauce on Pleurotus eryngii, turn off the fire, and stir fry Pleurotus eryngii in a delicious oyster sauce.
Materials required for stir-frying dried coriander: 2 slices of dried coriander, half a catty of coriander, 2-3 slices of millet, proper amount of oil and salt, 2 cloves of garlic, oyster sauce 1 spoon,
Practice steps:
1. Pick the celery leaves, wash the celery, and then cut the celery into sections. Don't throw away celery leaves. They are also very nutritious. Can be boiled, can spread eggs, can also be delicious cold dishes.
2. Cut each piece of dried incense into four pieces, and then cut the dried incense into strips.
3. Xiaomi spicy oblique knife cut section, garlic cut section.
4. Add water to the pot and bring to a boil. Add dry perfume. After the water is boiled, boil for 1-2 minutes. Boil fragrant rice until it is soft. Take out the dried fragrant rice and drain it for later use.
5. Boil the water in the pot again, add a little salt, blanch the celery until the color turns dark green, remove the celery, cool it in cold water, remove and drain. Adding a little salt to the water when blanching celery will make the color of celery greener. After blanching and cooling in cold water, the taste of celery can be kept more crisp and tender, and the color will not turn yellow.
6. Add oil to the pot and heat it. Add garlic slices and millet and stir-fry until fragrant.
7. Add dried coriander and stir-fry for 1 min, then add celery and oyster sauce, stir-fry quickly and evenly over high fire, turn off the fire and serve out. Stir-fry a plate of celery with good color and fragrance.
Materials required for burning potatoes with mushrooms: 500g of mushrooms, 2 potatoes, 2 peppers, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, soy sauce 1 tablespoon, oyster sauce 1 tablespoon, sugar 1/3 tablespoons, and proper amount of water starch.
Practice steps:
1. Prepare the required materials, wash the mushrooms, cut off the umbrella handle, and peel and wash the potatoes.
2. Cut each mushroom into two pieces, cut the potato into hob blocks, put it in clear water to wash off the starch on the potato surface, take it out and drain it, so that the potato will not be oxidized and blackened.
3. Boil the pot with water, add the mushrooms and blanch until soft, and remove the water for later use.
4. Add oil to the pot and heat it to 70% to 80% heat. Add potato pieces and fry. Deep-fry potatoes until golden brown, remove and control oil for later use.
5. Leave a little base oil in the pot, add chopped green onion, Jiang Mo and garlic slices, stir-fry until fragrant, add mushrooms and stir-fry, pour in a little water, add soy sauce, oyster sauce and a little sugar, bring to a boil, and cook mushrooms for 2-3 minutes.
6. Add the fried potato pieces and stir-fry evenly, add pepper rings and salt and stir-fry evenly, and pour in a proper amount of water starch to thicken. Heat until the soup becomes thick and the juice is completely wrapped in the ingredients, then turn off the heat and serve.
Materials required for fried leek with Pleurotus eryngii: Pleurotus eryngii 1 piece, leek 1 piece, proper amount of oil and salt, 2 slices of ginger, oyster sauce 1 spoon,
Practice steps:
1. Wash Pleurotus eryngii and leek and buy Pleurotus eryngii. The mushroom lid is thick and not fully opened. If it changes color or has black spots, it means it is not fresh.
2. Cut Pleurotus eryngii into sections, then into slices, and finally cut into thick strips around chopsticks. Don't slice Pleurotus eryngii too finely, the mushrooms will shrink when blanched.
3. Cut the root of leek and cut it into sections.
4. Add water to the pot and boil it, then add the Pleurotus eryngii to the boiled water. After the water is boiled, cook the Pleurotus eryngii until it becomes soft, take out the Pleurotus eryngii and drain the water for later use.
5. Heat oil in a pan, add Jiang Mo and stir fry until fragrant, then add Pleurotus eryngii and stir fry for about 1 minute.
6. Add leeks, add oyster sauce and a little salt, stir fry quickly on high fire, stir fry leeks until wilting, turn off the fire and serve. A plate of fresh and delicious fried leeks with Pleurotus eryngii is ready.
Materials required for steamed white gourd with garlic: white gourd 1, garlic 1, proper amount of oil and salt, onion 1, 2 tablespoons of steamed fish black soybean oil, half a tablespoon of sesame oil, 2 teaspoons of chicken essence 1, sugar and 2 red peppers.
Practice steps:
1. Peel the wax gourd and scrape off the pulp.
2. Cut the wax gourd into pieces half a centimeter thick.
3. Turn the wax gourd slices in circles and put them in the plate for later use.
We fry the garlic juice, cut the garlic into pieces, wash the minced garlic with clear water, and then filter the garlic out with a strainer to drain the water. Add oil to the pot, heat it to 50% to 60%, put half of minced garlic in the pot, stir-fry the minced garlic with low heat, and stir until the minced garlic floats and turns yellow. Turn off the fire and fish out the fried garlic with a colander for later use. Put the remaining half of salt-free minced garlic into a basin, add 1 tablespoon sesame oil, chicken essence, sugar and salt, and mix well.
5. Heat the fried garlic oil to 70% to 80% heat, pour the garlic oil into the basin several times, stir while pouring the oil, so that the garlic is heated evenly, and fry the garlic in the basin. Put the garlic that has been filtered by the strainer into the basin and stir it evenly, so that the garlic juice is ready. This is the practice of gold, silver and garlic sauce.
6. Pour the prepared garlic juice on the wax gourd slices, add water to the steamer to boil, put the plate with wax gourd on the steamer, cover the lid, boil over high fire, and steam for 15 minutes.
7. After the time is up, take out the plate, add shredded onion and red pepper rings, and pour in steamed fish and soy sauce.
8. Add oil to the pot and heat it until it smokes. Pour hot oil on shredded onion and red pepper to stimulate the fragrance. A plate of steamed melon with garlic is ready.
Materials required for four-color cold dishes: half lotus root, half carrot, auricularia auricula 1 small bowl, peas 100g, proper amount of oil, salt, sesame oil 1 tablespoon, 3 cloves of garlic, more than 20 pieces of pepper, sugar 1 teaspoon, a little monosodium glutamate,
Practice steps:
1. Soak the fungus in advance and wash the peas. Peel and wash lotus root and carrot.
2. Slice the lotus root, put it in clear water, add a few drops of vinegar, so that the color of the lotus root will not be oxidized to black, cut the carrot into diamond pieces, and cut the garlic into powder.
3. Add water to the pot to boil, add a little salt and a few drops of oil, and blanch peas, lotus root slices, fungus and carrot slices in the pot. After the water is boiled, take out the dishes together. When blanching, adding a little salt and a few drops of oil to the water will make the color of vegetables more vivid.
4. Immediately put it in cold water to cool the ingredients quickly, take out the ingredients and drain them, and put them in a big bowl for later use. The blanched ingredients should be put into cold water immediately and cooled quickly, so as to keep the crispy taste of the ingredients and not change color.
5. Add oil to the pot and heat it. Add pepper and fry over low heat. Fry the pepper until it is slightly burnt. Remove the pepper.
6. Pour the fried pepper oil into a large bowl filled with ingredients, then add sesame oil, salt, a little sugar and monosodium glutamate, mix well and serve. A plate of four-color cold dishes with good color and fragrance is ready.
Materials required for Flammulina velutipes mixed with Auricularia auricula: Auricularia auricula (dry), Flammulina velutipes, onion 1 3, proper amount of oil, salt, several pieces of pepper 10, soy sauce 1 spoon, balsamic vinegar1spoon, and half a tablespoon of sugar.
Practice steps:
1. Prepare the required materials, soak the fungus in warm water in advance, cut off the root of Flammulina velutipes, and then tear it into small flowers by hand.
2. Shred onions and cut parsley into small pieces.
3. Add water to the pot to boil, add the Flammulina velutipes, boil the water for half a minute, and take out the Flammulina velutipes.
4. After taking the Flammulina velutipes out, immediately put it in cold water for cooling. Take out and drain for later use.
5. Boil the water in the pot again, put the auricularia auricula in boiling water, boil the water for 1 min, remove the auricularia auricula, put it in cold water, remove and drain.
6. Add oil to the pot and heat it. Add pepper and fry over low heat. Fry the pepper until it is slightly burnt. Remove the pepper.
7. Put auricularia auricula, Flammulina velutipes, shredded onion and coriander into a container, then add salt, soy sauce, balsamic vinegar and sugar, and pour in the fried pepper oil. Stir well with chopsticks from bottom to top, then take it out and put it on a plate.
Materials required for cold eggplant: eggplant 1 kg, coriander 1, 2-3 millet spicy, half a spoonful of sesame oil, 3 cloves of garlic and 2 spoons of soy sauce.
Practice steps:
1. Prepare the required materials. Eggplant is tender, easy to cook, tender to eat and good in taste. Wash eggplant and coriander.
2. Xiaomi spicy is cut into Chili rings, coriander is cut into sections, and garlic is cut into the end.
3. Add water to the steamer, boil, and put the eggplant into the steamer.
4. After 4.SAIC, cover the lid and steam for 10 minutes.
5. After the time is up, open the lid and hold the eggplant with chopsticks, so it is easy to stick the eggplant and it will be cooked.
6. Let the eggplant cool, and then tear it into strips with uniform thickness by hand.
7. Put the torn tomato strips into a large bowl, then add the millet spicy and minced garlic, and pour in the soy sauce and sesame oil. Stir well with chopsticks, sprinkle with coriander powder, serve out and put on a plate, and a plate of light and delicious garlic mixed with eggplant will be ready.
Materials required for cucumber mixed with fungus yuba: cucumber 1, yuba (dry) 150g, fungus 50g, peanut 1 small bowl, coriander 1, proper amount of oil, salt, 5-6 dried peppers, 3 cloves of garlic and soy sauce 1.
Practice steps:
1. Soak Auricularia auricula and yuba in cold water 2-3 hours in advance.
2. Cut the soaked yuba into sections, tear the fungus into small flowers by hand, put the cucumber on the chopping board, split the cucumber with a knife, and then cut it into sections with an oblique knife.
3. Cut the coriander into small pieces, chop the garlic, and cut the dried pepper in half along the length, without pepper seeds.
4. Add water to the pot to boil, blanch the yuba 1-2 minutes, take out the yuba, cool it in cold water, and take it out and drain it for later use.
5. Put the auricularia auricula in blanching water 1-2 minutes, take out the auricularia auricula, put it in cold water, take it out and drain it for later use.
6. Add oil to the pot, add the peanuts with cold oil, stir fry over low heat, stir fry the peanuts until they are cooked, and remove them for later use.
7. Stir-fry the dried peppers in the oil pan with the hot oil of fried peanuts. Grasp the oil temperature and don't fry the peppers.
8. Put the fungus, cucumber and yuba into a large bowl, then add the fried Chili oil, salt, soy sauce, sugar and rice vinegar, stir well with chopsticks and serve.
Materials required for cold-mixed Flammulina velutipes: 1 Flammulina velutipes, 1 cucumber, 2 parsley, 2-3 millet peppers, proper amount of oil and salt, 3 cloves of garlic, half a spoonful of sesame seeds, half a spoonful of pepper powder, 2 tablespoons of soy sauce, half a spoonful of sugar, and 1 spoonful of rice vinegar.
Practice steps:
1. Prepare the required materials and wash the cucumber and coriander.
2. Cut off the root of Flammulina velutipes, then tear Flammulina velutipes into small flowers, shred cucumber, cut coriander into sections, cut garlic into powder, and cut millet into pepper rings.
3. Add water to the pot, boil it, add the Flammulina velutipes, boil it for half a minute, and take out the Flammulina velutipes.
4. Immediately after taking out the Flammulina velutipes, put it in cold water for rapid cooling, take out the Flammulina velutipes, and gently hold the Flammulina velutipes with your hands for later use.
5. Put the pepper powder into the bowl, then add the minced garlic, millet and sesame seeds, heat the oil in the pot, pour the hot oil into the bowl with seasoning, stir-fry the seasoning and stir well.
6. Pour in 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, add half a tablespoon of sugar and salt, stir well, then add coriander powder, stir well, and the cold sauce is ready.
7. Put the Flammulina velutipes into a large bowl, then add the shredded cucumber, pour in the prepared cold sauce, and stir evenly with chopsticks, then serve. A plate of cool and delicious, spicy and appetizing cold Flammulina velutipes is ready.
Materials required for cold-mixed bitter chrysanthemum: bitter chrysanthemum 250g red pepper and two cooked peanuts 50g Accessories: sesame oil 1 tablespoon salt 3g garlic 2 cloves sugar 1/2 tablespoons rice vinegar 1 tablespoon soy sauce 1 tablespoon soy sauce.
Practice steps:
1. The ingredients are ready, and the old leaves of Sophora alopecuroides are picked and washed with light salt water.
2. Cut off the roots of Sophora alopecuroides, cut them into inches and put them in a large bowl for later use.
3. Crush peanuts with the back of a knife, chop garlic and cut red pepper into small pieces.
4. Put garlic, sesame oil, salt, sugar, rice vinegar, soy sauce and half a peanut into a bowl.
5. Use chopsticks to turn and mix evenly from bottom to top.
6. Put it on a plate and sprinkle with the remaining peanuts and red peppers.
Materials required for spinach with sesame sauce: spinach 1 kg, sesame sauce 2 tablespoons, millet spicy 1, sesame oil 1 tablespoon, salt, soy sauce 1 tablespoon, garlic 2 cloves,
Practice steps:
1. Pick out the old leaves and roots of spinach, wash them and drain them.
2. Slice the garlic. When choosing sesame paste, avoid choosing sesame paste with too much oil slick in the bottle, because less oil slick means fresher.
3. Add water to the pot to boil, add a little salt, add spinach stems, and after discoloration, push spinach leaves into the pot and blanch for about half a minute. When the spinach turns dark green, take out the spinach.
4. After the spinach is fished out, immediately put it in cold water and cool it thoroughly. When blanching spinach, adding a little salt to the water will make the color of spinach greener. After blanching and cooling in cold water, the crisp taste of spinach can be maintained and the color of spinach will not turn yellow.
5. Drain the spinach, then cut it into pieces and put it on a plate for later use.
6. Put sesame paste into a bowl, add salt, then add sesame oil, and stir with chopsticks continuously, and stir clockwise. While stirring, pour cold water several times. Pay attention to adding water several times. At this time, the sesame sauce will slowly dilute. Just simmer sesame sauce until it feels flowing, and add soy sauce and minced garlic. Stir well and sesame paste will be ready.
7. Pour the prepared sesame sauce on the spinach, decorate it with pepper rings, and a dish of delicious spinach with sesame sauce will be ready. Just mix it when you eat it.