How do hotel chefs cook cold spinach? What are the production steps?

There are two things to pay attention to in order to make good-looking and delicious cold spinach. Many people's own cold spinach is not as delicious as the cold spinach cooked by hotel chefs, because of these two places.

What are the two key points of cold spinach? One is that the blanched spinach is greener and more attractive than before, and the other is that the blanched spinach tastes strong but not soft and rotten. Behind these two points is the control of blanching temperature and time. Let me share with you the practice of cold spinach.

The practice of cold spinach consists of a catty of spinach and a handful of fried peanuts.

Ingredients: balsamic vinegar, cooking oil, minced garlic, salt, sugar, chicken essence, monosodium glutamate and cold soy sauce. If you like spicy food, you can cut two or three millet.

Wash the spinach carefully and wash the whole vegetables one by one. Take it off and wash it yourself. I suggest tearing a little spinach, just one spinach into two or three pieces. Prepare four or five garlic cloves and chop them. If you like spicy food, you can cut three or two millet peppers and cut them into small pepper rings. Xiaomi pepper can not only increase the spicy taste, but also make the green spinach more dazzling. Red pepper with green spinach is visually eye-catching. Feel free to use fried peanuts or dry fried peanuts. If you fry peanuts dry, remember to peel them. I suggest frying peanuts, because fried peanuts are more delicious than dry fried peanuts.

Add water to the pot, pour a little salt and cooking oil, boil the water, and blanch the washed spinach in the pot. Spinach is tender and ripe quickly, and the leaves in the pot turn green. Take it out quickly and let it pass through cold water. Don't delay a moment. It's up to you whether to cut the spinach blanched in cold water into pieces. After the spinach is cooled, take it out to control the humidity and prepare the seasoning.

Pour blanched spinach, fried peanuts, minced garlic and chopped millet together, and add a little cooked oil, salt, sugar, chicken essence, monosodium glutamate, balsamic vinegar and cold soy sauce. Put on disposable gloves, stir well and serve.

The practice of cold spinach 2 ingredients: a catty of spinach, a carrot of moderate size, a handful of fans, and a little fungus.

Ingredients: white sugar, chicken essence, monosodium glutamate, salt, oyster sauce, sesame oil, Chili oil, balsamic vinegar (white vinegar is also acceptable), cold soy sauce and minced garlic.

Shred carrots, shredded spinach, soaked fungus in advance, soaked vermicelli in advance, put some edible salt and cooking oil in the pot, cook spinach leaves, shredded carrots, vermicelli and fungus together, and remove spinach and shredded carrots with cold water when spinach turns green. Blanch the vermicelli and auricularia for a while, then take it out with cold water.

All the raw materials are cooled with cold water, then dried and put into a pot. Add salt, sugar, chicken essence, monosodium glutamate, oyster sauce, Chili oil, balsamic vinegar and a little cold soy sauce and mix well. If you like garlic, you can put some minced garlic together. Finally, pour a few drops of sesame oil and simply stir it, then take it out and put it on a plate.

The technical points of making cold spinach are to put salt and oil in the water of blanched spinach to increase the brightness of leaves; Spinach is tender and should not be scalded for a long time. When the leaves turn green, take them out immediately and refrigerate them. After scalding, use cold water to keep the color and taste of spinach. If cold water is not used, the afterheat of spinach will lead to bad taste and yellow leaves.