Pan-Fried Spinach
Blanch the spinach, coat with egg mixture, and pan-fry until golden; add stock and reduce until the sauce thickens.
Ingredients
Spinach (picked, washed, blanched briefly in boiling water, rinsed with cold water, squeezed dry)
to taste
Eggs (cracked into a bowl and beaten)
4
Scallion (cut into shreds)
1
Ginger (cut into shreds)
1 small
Flour
a pinch
Cooking oil
50 g
Sesame oil
1 tsp
Stock
to taste
Cooking wine
2 tsp
Fine salt
1 tsp
Monosodium glutamate
to taste
Instructions
1
Step 1
Pick and wash the spinach, blanch briefly in boiling water, then rinse with cold water; cut the scallion and ginger into shreds; crack the eggs into a bowl and beat well.
2
Step 2
Squeeze the water from the spinach, add fine salt, monosodium glutamate, cooking wine, scallion, and ginger; mix well and marinate to absorb the flavor. Then sprinkle a little flour and mix evenly with the egg mixture.
3
Step 3
Heat oil in a pan, add the whole spinach coated in the egg mixture, and pan-fry until golden. Add stock to taste, reduce the liquid, drizzle with sesame oil, and serve.
