Mixed spinach with preserved beancurd-You Are Foodie

By Amos
87

Mixed spinach with preserved beancurd

Spinach is rich in iron and blood, and Yuba is rich in protein. The two complement each other in nutrition.

Main Ingredients

Ginger powder appropriate amount
Dried beancurd 2
Spinach 200 g

Auxiliary Ingredients

Balsam oil A few drops
Chicken essence few
zanthoxylum oil few
salt A moderate amount of

The dried beancurd is soaked for a long time. Blanch spinach with oxalic acid for a short time to maintain the taste.

Step 1 . Break the dried beancurd into several sections and soak it for a few hours to soak it through.

Step 2 . Soak beancurd and cut it into sections. Wash and cut spinach into sections. Chopped ginger.

Step 3 . Blanch spinach and beancurd with hot water respectively, and cool them for standby.

Step 4 . Put spinach and dried beancurd in a large bowl, add the seasoning in the ingredients list, and stir well.

Step 5 . Finished products.

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