fried preserved spinach
Fried preserved spinach is one of the most distinctive dishes in China cuisine and Shandong cuisine.
Recipe Recommendations
- Hymie appropriate amount
- bean skin appropriate amount
- winter bamboo shoots appropriate amount
- winter mushroom appropriate amount
- egg white appropriate amount
- flour appropriate amount
- cornflour appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for fried preserved spinach
1
Wash the spinach and take the tender leaves of the spinach.
2
Soak mushrooms, bean skins, and sea rice in warm water for 10 minutes and remove.
3
Put the winter bamboo shoots and mushrooms in a boiling water pot and blanch them out, drain the water.
4
Put the spinach in a boiling water pot and blanch it to remove the oxalic acid and remove it and drain it.
5
Cut the sea rice, fat fat meat, winter bamboo shoots, and winter mushrooms into small dices, chop the spinach into pieces for later use.
6
Put the diced vegetables into a bowl, add salt, cooking wine, and scallion juice and water to make the spinach filling.
7
Cut the bean skin into rectangular slices.
8
Place the spinach fillings on the tofu skins and roll them up.
9
Beat the egg white into sherry paste.
10
Add sifted flour and dry starch, and stir to form a paste.
11
Hang the raw materials one by one and evenly paste,
12
Put it into a 50% hot oil pan and fry it.
13
Fry the preserved spinach until apricot yellow, remove and control the oil and place on a plate.