Spring is here, let's introduce you to the new friend of tempeh mud carp - spinach. I remember when I was a child in my hometown, as soon as it came to spring, the old people often chanted "spring pine, spring pine, red roots and green leaves". Go to the ground to pick some directly under the pot, that is called fresh and tender very much! Now in the city is able to eat all year round, but the appearance and taste and taste of spring pine is really incomparable, only spring spinach is the most delicate and lovely, whether it is the taste or nutrition is the best! As the first seasonal dish in spring, spinach is rich in vitamin C, carotene, protein, minerals, etc., which can soothe the liver and nourish the blood, nourish the yin and dryness. Among them, iron is the highest content in all vegetables, and the blood tonic effect is remarkable. The high content of plant crude fiber can promote intestinal peristalsis. This dish is also inseparable from a major ingredient, tempeh canned mud carp. To fall in love with this can, you have to start with the classic tempeh mud carp oil wheat dish that you ate at a Cantonese restaurant. Once on a business trip to Guangzhou, a friend took me to dinner, and ordered this tempeh mud carp oil wheat dish that was super red and super high click rate at that time. I was wondering if I used pork and chicken to stir-fry? Fish can also be stir-fried, not fishy! As soon as the dish was served, I couldn't care less about chatting with her, and it would be disc in a moment, which was so delicious. The friend also said: "I have seen heavy colors and light friends, and I have never seen heavy "dishes" light friends!" "Tempeh mud carp fried oil wheat vegetables are tired of eating, and later developed fried bitter melon, fried peppers, fried tofu, etc., the taste is not bad, in fact, the main tempeh mud carp oil is strong and fresh can be cooked under the rice, but the tempeh mud carp oil wheat vegetables are more classic. Spring is coming, of course, to eat seasonal vegetables, how can you live up to this soft, smooth, delicious spring pine. The combination of canned tempeh and spinach is also very complementary, fresh and delicious, less bitter of oil and wheat vegetables, and more sweet of spring pineapple.
Preparation:
Canned tempeh mud carp: 1 box, spinach: 500 g, salt: to taste, ginger: 1 piece, garlic: 2-3 cloves
steps:
Step 1: Pick and wash the spinach and soak it in a basin of water for 10 minutes. Cut the ginger into small pieces, peel the garlic and cut into minced garlic and set aside.
Step 2: Add an appropriate amount of water to the pot, heat to a boil, and add a small amount of salt. After blanching the washed spinach, drain and set aside. Be sure to blanch it over water, spinach contains oxalic acid, for health, for the taste of this step can not be saved. But the blanching time should not be too long.
Step 3: Open the canned tempeh mud carp and tear the fish into small pieces for later. From the pan, pour the tempeh and oil from the can into the pot, heat it, add garlic and ginger and sauté until fragrant. Then add the fish cubes and stir-fry evenly, sautéing until fragrant.
Step 4: Add the blanched spinach and stir-fry evenly, taste it, add the right amount of salt, stir-fry it, and you can get out of the pan.
The dry and fragrant fish, plus the salty tempeh, mixed in the turquoise spinach, and then filled with a bowl of hot rice, the meal was fragrant, and I couldn't help but eat the vegetables immediately, bowl after bowl of rice, and after a while, even the plates were licked clean. This dish is especially suitable for small partners who do not have time to cook, go to the supermarket on the weekend to buy more boxes of tempeh and mud carp canned to save, bring some spinach on the way home from work, and when you get home, you will have a pot, there are dishes and meat, delicious and delicious, and quickly solve the family's peace of mind dinner.