If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.
• • •
274 clicks; posted to Food » on 18 May 2022 at 8:55 PM (6 weeks ago) | | share:
DO NOT EAT Spinach Raw, or Else...
🔪 BROWSE MY KITCHENWARE - https://bit.ly/3NWLZQ8
❤ SUPPORT ME ON PATREON - https://bit.ly/38QRTmP
Chencu (陈醋) is Chinese black vinegar, which is the key element of the dressing. Ban (拌) means to stir and mix. Bocai (菠菜) is spinach and Huangsheng (花生) is peanut. So, the name is pretty straightforward; it just tells you the main ingredients. The funny thing is that most Chinese people don't eat salad, but this is an exception which says a lot.
🥢PRINTABLE RECIPE - https://soupeduprecipes.com/spinach-salad-in-black-vinegar/
455 grams (1lb) of spinach
a drizzle of vegetable oil to blanch the spinach
1/3 cup of raw peanut
2 tsp of oil to roast the peanut
2 cloves of garlic
1/4 tsp of salt
1/4 tsp of sugar
1 tsp of sesame oil (Amazon Link - https://geni.us/roasted-sesame-oil)
1.5 tbsp of soy sauce (Amazon Link - https://geni.us/light-soy-sauce)
1 tbsp of Chinese black vinegar (Amazon Link -https://geni.us/chinese-black-vinegar)
1 tbsp of hot chili oil
2 pieces of Thai birds eye chili, diced
Bring some water to a boil. Drizzle in some vegetable oil. Add the spinach and blanch for 20 seconds. Transfer the spinach into an ice bath to stop the cooking process. Squeeze out the moisture and put it in a big mixing bowl. Set it aside.
Add a 2 tsp of oil to the wok and roast the peanuts over medium-low heat for a few minutes. Take out the peanuts and let them cool completely. Do not mix the peanut into the wet salad while it is still hot, otherwise, it will lose the crunch immediately.
Crack 2 eggs and whisk them really well until you don't see any obvious egg white.
We will use the same wok to make an egg pancake. Turn the heat to high and heat the wok until it is smoking hot. There is some peanut skin left in there; just use a paper towel to clean it up and wipe off the excess oil as well.
Once the wok is hot, turn off the heat. Tilt the wok and pour in the egg from the side. Slowly swirl it around to cover the whole bottom. Use the rest of the heat to cook the egg. Take the egg wrapper out of the wok and cut it into 1/3 of an ich thick strips. Set it aside.
To make the dressing, press 2 cloves of garlic through a garlic presser. Add 1/4 tsp of salt and 1/4 tsp sugar. Use a spoon to mix and press the garlic until it becomes a sticky paste. Add 1 tsp of sesame oil. Continue to mix until well combined. Then, follow up with 1.5 tbsp of soy sauce and 1 tbsp of Chinese black vinegar. Optionally, add some diced Thai bird's eye chili and 1 tbsp of hot chili oil to spice it up.
Combine the peanuts, spinach, and dressing thoroughly. Then mix in the egg the last. If you mix the egg in too early, it will absorb all the seasonings and leave no flavor for the spinach.
Serve it as a side dish or eat it on its own.
Videography / Editing by Austin Schargorodski - https://austinschargorodski.com/