Scallops with garlic

Overview

Echinacea, formerly known as small thistle, contains 1.8g of protein, 1.4g of fat, 4g of carbohydrate, 1.4g of crude fiber, 3.05 mg of carotene, 0.32 mg of vitamin B2, and 31 mg of vitamin C per 100 grams of young leaves of Echinacea.

Tags

• cold dishes
• vegetarian dishes
• common dishes
• children
• old man
• spring recipes
• banquet dishes
• farm food
• lunch
• echinacea
• msg
• sichuan pepper oil
• vinegar
• garlic
• salt

Ingredients

Steps

1. 1 Prepare the materials, the picture shows the cucumber.

   

2. 2 Clean well.

   

3. 3 Add water to the pot and bring to a boil, then blanch the spinach.

   

4. 4 Take out the blanched spinach and let it cool.

   

5. 5 Pinch the water from the dried spinach, cut into sections and set aside.

   

6. 6 Take an empty bowl, mash the garlic, add salt, monosodium glutamate, sugar, and vinegar to make a bowl of juice.

   

7. 7 Add oil to the wok over low heat and sauté the peppercorns until fragrant. Remove the peppercorns.

   

8. 8 Pour the juice from the bowl onto the spinach, pour the peppercorn oil onto the garlic and stir evenly.