Pot collapse spinach is a traditional Han Chinese dish in Shandong Province, which belongs to the Lu cuisine family. With the soft and crispy flavor of spinach with eggs and flour, you can eat a different style of spinach. Spinach is actually very delicious, especially spring spinach, fragrant and tender, just like the quietly coming spring, the buds of the branches will make you suddenly feel joy and hope. Today, Qingdao New Oriental Cooking Class will bring you this smooth, soft and tender, delicious and fresh pot of spinach!
Ingredients: spinach 200g
Ingredients: 5g ginger, 50g flour, 2 eggs
Seasoning: 5g salt, 2g soy sauce, 25g starch
Cooking Process:
(1) Put in the pot with an appropriate amount of water, blanch the spinach leaves, drain and set aside
(2) Beat the eggs in a large bowl, add the appropriate amount of water and salt, pour in starch and flour (ratio 1:2), stir well into a paste
(3) Add the appropriate amount of oil to the pot, and dip the spinach in a layer of dry flour, then dip in the batter
(4) Push the spinach evenly into the paste and spread it into a cake shape
(5) Fry until golden brown on both sides, sprinkle with shredded ginger and sprinkle with an appropriate amount of clear soup
(6) Drizzle a little raw and pull out the pot
(7) Cut into pieces and plate
Qingdao New Oriental Cooking Tips:
(1) Because spinach is easy to produce water, be careful to splash the oil and burn the skin when the spinach is cooked.
(2) Blanch the spinach with water first, which can remove the oxalic acid in the spinach