First release of spinach with peanuts in black vinegar

Name: First release of spinach with peanuts in black vinegar
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 350g Spinach; 100g white peanut; 3 piece Garlic clove; 5 piece dried chili; 3 tbsp Black vinegar; 1 tbsp First Grade Fresh Soy Sauce; 2 tsp white sugar; 1 tsp Salt; 1 tsp MSG; to taste Edible oil

Blanched spinach is squeezed dry and paired with toasted peanuts, dressed in a garlicky black vinegar sauce with a gentle chili warmth.

20 minNewMedium Cold Dishes Mix Sour & Savory

Instructions

1
Roast the peanuts and set aside.
2
After washing the spinach clean, remove the roots.
3
Boil water in another pot, and after the water boils, put in the spinach and blanch for two minutes. Do not blanch for too short a time, as this will not remove the oxalic acid in the spinach.
4
Blanched spinach should be cooled in cold water, then wring out the water by hand.
5
Chop the garlic cloves and cut the dried chili peppers into sections, then put them in a bowl.
6
Pour the heated cooking oil into the bowl. Make sure the oil is not too hot, otherwise the chili will burn and it won't taste good.
7
Prepare the sauce by adding mature vinegar, premium soy sauce, salt, sugar, and MSG, then stir evenly.
8
Put all the ingredients into a bowl and mix the vegetables using a shaking method. Be sure not to squeeze with your hands.
9
Plate the food and serve.