Sesame Spinach
Main Ingredients
Spinach (200g)
Seasonings
2. Remove, rinse under cold running water, then drain thoroughly;
3. Squeeze out excess water and transfer to a large bowl;
4. Dry-roast sesame seeds over low heat;
5. Toast until golden brown, then cool and set aside;
6. Briefly soak goji berries in warm water, then rinse clean;
7. Fluff spinach, add salt;
8. Add sugar;
9. Add sesame oil, toss to combine;
10. Mix thoroughly;
11. Add sesame seeds;
12. Add goji berries, toss to combine.
Scallop and Spinach Tower
Main Ingredients
Scallops (as needed) Spinach (as needed)
Seasonings
Carrot (as needed) Garlic (as needed) Salt (as needed) Premium Soy Sauce (as needed) Sugar (a pinch) Rice Vinegar (as needed) Sichuan Pepper Oil (as needed)
Cookware
Frying pan
1 Prepare ingredients
2 Wash spinach, remove roots, and blanch
3 Cool blanched spinach in purified water
4 Clean scallop shells and steam until cooked
5 Remove scallop meat, discard skirt, reserve meat column
6 Cut carrots into thin strips, blanch, and set aside
7. Combine chopped spinach, carrot shreds, scallop columns, and minced garlic. Pour over a sauce mixture of salt, premium soy sauce, sugar, rice vinegar, and Sichuan pepper oil.
8. Mix thoroughly.
9. Pack tightly into a deep cup, invert to form a tower shape.
【Spinach Preparation】Spinach (Amaranthus spinosa), an annual or biennial herb in the Amaranth family, is also known as "Bowen" or "Persian grass." Its leaves and tender stems are edible. As a cold-tolerant, long-day plant, it can be sown in northern China during winter for spring harvest, commonly called "winter-sown spinach." Sow in rows or broadcast.
Spinach Noodles
Main Ingredients
Flour (as needed) Spinach (1 bunch)
Seasonings
Warm water (as needed) Cornmeal (as needed) Salt (a pinch)
Cooking Tools
Food processor
1. Begin by kneading the dough.The dough should be fairly firm. Wet your hands and knead in small amounts of water until the dough achieves the "three glistenings" (smooth surface, smooth hands, and smooth bowl). Wash the spinach thoroughly and chop finely.
2 Place the spinach in a food processor with a little water and blend into a smooth paste.
3 Transfer to a bowl. Add a pinch of salt and warm water as needed, mixing until well combined.
4. Slowly pour the spinach water into the flour while stirring rapidly. Stop adding water once all flour forms dry, crumbly strands.
5. Knead the flour strands together by hand into a firm dough. It may feel stiff at first but will gradually become easier to work. If small dry strands remain, wet your hands, form them into fists, and press them into the dough repeatedly until fully incorporated.
6. Cover and let rest for five minutes. Knead again until smooth and uniform. Cover and let rest for half an hour.
7. Now, about rolling the dough. Around here, we judge a noodle maker's skill by two things: how firm and smooth the dough is when kneaded.The other is whether the final large sheet of dough is perfectly round and uniformly thin. Remove the rested dough from the bowl, knead vigorously for three to five minutes, then flatten it with your hands, seam side down.
8. Sprinkle a small amount of cornmeal evenly over the dough. Use a rolling pin to gently roll it out in a circular motion.
9 Roll the dough up from one edge with the rolling pin. Hold the pin with both hands and push forward, applying even pressure while continuously shifting your grip.
10 Unroll slightly past the previous fold, then re-roll and repeat the process.
11. Repeat this process of rolling, unrolling, and shifting the starting point until the entire sheet reaches the desired thickness.
12. Dust the entire sheet evenly with cornstarch once more. Roll it up again, then use the rolling pin to fold the sheet like an accordion.
13. Cut into strips of your preferred width.
14. Grasp the top layer of the cut noodles, lift them up by about two or three layers, then gather them all together at the waist to form a neat bundle of hand-rolled noodles.