Haihong Mixed Spinach
Overview
Haihong is the name for mussels in our hometown. It is also called Qingkou in some places. The dried Haihong meat is the mussel we often see in some recipes. Haihong meat is delicious and has high nutritional value. It is known as the egg in the sea. This time of year is the season when Haihong is on the market. Cars filled with Haihong can be seen everywhere outside the market. The price is also very affordable. You can buy a big bag for ten yuan. After everything is steamed, a part of it is left to peel off the meat, which can be used for stir-frying, soup, cold salad, or dried to make mussels. In winter, grabbing a handful of mussels to stew cabbage is also very delicious. I passed by the market in the morning and saw a car full of fresh spinach. I bought some and took home. It is best to pair the fresh and tender spinach in spring with the plump Hainan.
Tags
Ingredients
Steps
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Wash the spinach and remove the roots.
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Boil water in a pot and blanch the spinach.
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Cut the blanched spinach into sections.
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Place peeled hemlock and spinach in a large bowl.
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Chop the garlic into minced garlic.
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Chop millet pepper. (can be omitted)
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Add millet pepper and minced garlic to spinach.
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Add seasoning.
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Stir in the seasoned spinach.
