Garlic and spinach stem
Spring is the most colorful world. I like the gorgeous colors in spring very much, which makes people feel comfortable looking at it. Bring people a good mood for the day. Today, I made a simple, nutritious and eye-catching cold dish with garlic and spinach...
Recipe Recommendations
- purple cabbage two pieces
- white sesame appropriate amount
- Cooked peanuts appropriate amount
- garlic appropriate amount
- sesame oil appropriate amount
- soy sauce appropriate amount
- balsamic vinegar appropriate amount
- salt appropriate amount
- white vinegar a little
Steps for Garlic and spinach stem
1
Prepare the raw materials you need.
2
Prepare shredded cooked peanuts.
3
Wash the spinach stems and blanch them with boiling water until soft. Soak in cold water for later use.
4
Squeeze the spinach stalks to separate the water and shake it open. Sprinkle with salt evenly and pickle.
5
Roll up the purple cabbage slices and cut them into thin threads, and mash the garlic into a garlic paste.
6
Marinate the purple cabbage in a container with a little salt and white vinegar.
7
Add two tablespoons of balsamic vinegar, one tablespoon of soy sauce, two tablespoons of sesame oil, and mix into a bowl of juice.
8
Roll the pickled spinach stems tightly with plastic wrap and form long strips.
9
Cut into small pieces about two centimeters with a knife.
10
Place the shredded purple cabbage and spinach stalks on separate plates, sprinkle a little white sesame seeds on the spinach stalks, and sprinkle chopped peanuts on the shredded purple cabbage.
11
Pour the bowl juice evenly onto the plate when eating.