Making seasoned spinach! Super simple side dish. Spinach dish
With the delicious spinach that my grandmother raised I made seasoned spinach with side dishes. Today, I'll introduce you to seasoned spinach
6 serving
Within 15 minutes
행복한영양쌤
Ingredients
  • Spinach
    350g
  • Scallions
    15g
  • Korean style soy sauce
    1.5Ts
  • Sesame oil
    little
  • sesame salt
    little
  • crushed garlic
    1Ts
  • a thick salt
    1Ts
Cooking Steps
STEP 1/14
It's an ingredient you need to make seasoned spinach.
350g of spinach, 20g of chives, soy sauce, sesame oil,
Sesame salt, 1TS minced garlic, 1TS thick salt.
STEP 2/14
I should parboil the spinach first, right?
Add 1 Ts of thick salt to boiling water.
STEP 3/14
And when the salt melts, add the trimmed spinach.
STEP 4/14
When the spinach is out of course
You can stop blanching spinach.
Blanch spinach for less than 1 minute.
STEP 5/14
Put the blanched spinach in cold water
Let it cool as soon as possible. That way, it lowers the temperature of the vegetables
It can prevent the spinach from browning due to heating.
STEP 6/14
Cut off the large spinach,
Drain to a certain extent.
(It is not enough to completely drain the spinach.)
STEP 7/14
Cut the chives into small pieces.
STEP 8/14
Let's make seasoned spinach?
Add 1ts of soy sauce to make it less.
STEP 9/14
Then add 1ts of minced garlic.
STEP 10/14
Add chopped chives
STEP 11/14
Lastly, I blanched it and dried it
Add spinach and mix well.
I think it's a bit weak
I added a little less than 1ts of soy sauce
STEP 12/14
Lastly, add 2 turns of sesame oil
STEP 13/14
I added savory sesame salt.
STEP 14/14
Like this, making seasoned spinach is complete!!!
Nutritionally, the reason why vegetables are blanched in salt water is that the concentration of water blanched becomes the same as the concentration of the cell fluid of the vegetables, so less water-soluble components of vegetables can be eluted. And it plays a good role in stabilizing chlorophyll, so you can keep the green color of spinach!
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