Lapi spinach-You Are Foodie

By Jo
34

Lapi spinach

Lapi, a soft tendon, has a unique flavor when mixed into cold dishes. Spinach and lapi are mixed together, with cumin powder as an ornament and a little more barbecue flavor.

Main Ingredients

Spinach 100 g
Pull skin 20 g (dry)

Auxiliary Ingredients

monosodium glutamate few
Edible oil appropriate amount
coriander 3 g
garlic 5
Chinese prickly ash granules 5 capsules
Dry pepper few
Cumin powder 1 g
Vinegar 3 g
Light soy sauce 3 g
salt A moderate amount of

Fried Chinese prickly ash, dry pepper, put Chinese prickly ash first, then put dry pepper, otherwise the pepper is easy to paste. Salt and soy sauce should be added according to their own salty taste. If you like spicy food, you can add more dried pepper. If you use more cumin powder, the barbecue flavor will be stronger. You can add it according to your own preferences.

Step 1 . Ingredients: blanched spinach, pickled peels, garlic, coriander.

Step 2 . Smash the garlic with a knife and cut the coriander into small pieces.

Step 3 . Pour lapi, spinach, garlic and coriander into a mixing basin.

Step 4 . Add salt, soy sauce, vinegar, monosodium glutamate, cumin powder.

Step 5 . Fire and pour cooking oil into the pot.

Step 6 . Heat the oil, add pepper granules and dry pepper, fry until fragrant, and turn off the fire.

Step 7 . Pour the oil into the mixing basin and mix all kinds of ingredients.

Step 8 . Sheng pan.

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