Korean mixed spinach
Mixed spinach is a cold dish made by scalding spinach and seasoning it with sauce. Spinach is the representative of green vegetables in South Korea. It can be seen from the word 'spinach' appearing in the xunmongzihui (1527) written by cuishizhen in the Korean era that spinach has been cultivated as a food since the early days of North Korea.When washing and squeezing spinach to remove water, if you use too much force, spinach will lack water and taste bad, so you should squeeze it gently.Spinach produced in Pohang (North Korea) is very hard, so it needs to be blanched for about 1~2 minutes.This is my bride's microblog name "Korean cuisine king". You can also microblog me! Ask me if you have any comments or want to know. I will answer you in time
Step 1 . Clean and remove the roots of spinach, draw a cross knife pattern near the roots, and wash with water for 3~4 times.
Step 2 . Make seasoning sauce Cut shredded pepper into 1cm long pieces
Step 3 . Pour water into the pot, boil over high heat for about 13 minutes, add salt and spinach when boiling, keep the original green and blanch for about 2 minutes, rinse with water, squeeze out the water, and cut into 5~6cm long (230g)
Step 4 . Put the seasoning sauce into the spinach, stir it evenly until it tastes good, and put it in a bowl with shredded pepper.
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